Grease a two-and-one-half-quart covered casserole and set aside.
Season cabbage well with paprika, salt, and black pepper.
Add cabbage and butter to the casserole.
Cover casserole and bake for 50 minutes, stirring occasionally.
For the Potatoes:
Place potatoes, garlic and 2 tablespoons of butter and in a pot of well-salted water (Note: The water should be salty. Taste it. If the water is under seasoned at this point it will be hard to have a well seasoned end product.)
Bring the water to a boil over medium heat. Cover and cook for 20 to 25 minutes, or until very tender.
Meanwhile, Cook bacon in a 10 inch skillet until it is brown and crispy.
Using slotted spoon remove bacon to a bowl, leaving fat in pan.
Add the sliced onions to the hot bacon fat. Season well with salt and black pepper. Cook for 10 minutes or until brown spots appear, stirring frequently.
When the potatoes are done, drain well in a colander. Return to the pot and steam over low heat until any remaining water evaporates.
Mash the potatoes until smooth using a potato masher.
Gradually add 1/3 of the stick of butter and hot half-and-half and stir vigorously into the potatoes. Repeat this process 2 more times until all of the half-and-half and butter has incorporated.
Season well with black pepper.
Melt the remaining 2 tablespoons butter and set aside.
Add the baked cabbage, onions and bacon to the mashed potatoes.
Taste and add extra salt and black pepper only if required.
Transfer to a serving bowl. Make an indentation on the top by swirling a wooden spoon. Pour the melted butter over. Sprinkle with parsley and serve.