Line a baking sheet {or two depending on size of cabbage}.
Remove outer leaves and wash cabbage. I also trim the bottom core.
Slice cabbage in 1 inch thick slices.
Rub roasted garlic cloves on both sides of the cabbage slices then place on the baking sheet.
Brush olive oil on cabbage and sprinkle with salt and pepper to taste.
Bake for 20 minutes then flip, brush on a little more olive oil if needed and bake for another 20 minute until crispy.
Remove from oven and serve. I love serving this with roasted pork loin or my Crock-Pot Ham.
For the roasted garlic:
Preheat the oven to 400 degrees.
Slice the top off your head of garlic and peel any loose papery skin off the garlic.
Place each head of garlic on a small piece of foil and drizzle a teaspoon or so of olive oil over the top.
Wrap in foil and set it on the center rack in the oven.
Roast until the head of garlic is soft and golden brown, about 40 minutes. Too see if it's done poke with a fork to test if the garlic is soft.
Carefully remove from the oven and let cool. Unwrap and use your fingers to squeeze the roasted garlic out of the clove or use a fork the pull out the garlic from the cloves.