4 Servings 30 min Cook
1 Head, medium (about 5-3/4" dia) Cabbage
3 1/2 Tbsp Olive Oil
3 Clove Garlic
1 Tsp Marjoram
1 Dash Salt
1 Dash Pepper
Slice cabbage vertically into large rounds about 3/4" to 1" thick.
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper or foil.
Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces.
Stir marjoram into oil mixture.
Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes).