Preheat the oven to 350°F. Remove the core from the head of cabbage and hollow out the inside, making sure to set aside the interior cabbage pieces for later.
Place the head of cabbage on an oven-safe bowl or round casserole dish. Crack 7 eggs into the opening at the top of the cabbage head, pour in the heavy cream, and season with salt and pepper.
Remove 1 beater from a hand mixer, stick the beater that's still attached inside the head of cabbage, and beat the mixture thoroughly.
Heat a frying pan and sauté the interior pieces of cabbage from earlier, along with the broccoli, sweet potato, red bell pepper, and peas, in a bit of olive oil until tender.
Spoon the vegetables into the head of cabbage until it's completely filled.
Transfer the oven-safe bowl and stuffed cabbage head to the oven and bake at 350°F for 3 hours. If the cabbage starts to brown too much, cover it with aluminum foil.
After 3 hours, sprinkle shredded mozzarella cheese on top of the stuffed cabbage head and bake for another 30 minutes until the cheese is golden brown. Remove the stuffed cabbage head from the oven and sprinkle diced bacon on top.
