Preheat the oven to 375 degrees. Cut the cabbage in wedges removing the stem in each wedge. Depending on the size of your cabbage head you should get at least 8 wedges. You don’t want them too thick.
Lay the wedges in a casserole dish in a single layer. Top with the chopped carrots and onion. Drizzle the broth and olive oil on top and sprinkle with a healthy dose of salt and pepper (to taste of course). Cover the dish tight with aluminum foil. And place in the oven for 1 hour.
After the hour, remove from the oven and uncover. Turn the oven up to 425 degrees. Return the cabbage to the oven and cook uncovered for 15 minutes.