Add sliced bacon to cold, large skillet covered with a splash guard. Turn the heat to medium (6 out of 10) and cook for about 15 minutes.
Finely chop together cabbage and onions, in the food processor.
Make an assessment if amount of rendered fat in the skillet is sufficient. If there is too much, sponge some out with a paper towel, if there is not enough add some olive oil.
Add cabbage/ onion mixture, Austrian spice mix, salt and bay leaves. Stir, making sure the cabbage is fully coated with fat, cook for 6 minutes.
Lower heat to medium low (4 out of 10), stir and push the bay leaves under the cabbage. Put the lid on and without stirring cook for 15 minutes.
Take the lid off, stir and cook for 2-3 more minutes.
Add white beans, parsley, garlic and Vodka chili sauce (or Sriracha), stir and let cook another 4-5 minutes.
Pick out bay leaves from the skillet. Remove the skillet from heat, add Parmesan cheese, stir and let the cheese melt in the mixture.
Let it cool completely and then refrigerate, if planning to serve at the later time, otherwise continue with the finishing off.
Put the cabbage mixture in two separate ceramic dishes, sprinkle with some dried bread crumbs, drizzle with little olive oil.
Raise the oven rack to about 10 cm (4″) from the broiler heating element. Broil for 5-7 minutes and watch closely it does not burn.
Serve warm garnished with freshly chopped parsley.