Put the dough in a large bowl and rub it with olive oil. Cover the bowl with a clean, moistened kitchen towel and put it in a warm place to rise.
Meanwhile, remove the core of the cabbage and slice it into 1” (2cm) thick. Put a cast iron skillet over medium-high heat. Add a generous drizzle of olive oil and the garlic , and stir. Cover the bottom of the skillet with the cabbage, try to fit it in one layer. If it doesn't fit create another layer. Season and sear the cabbage for 5 minutes. Use tongs to flip it and sear the other side. Pour in the vegetable broth and bring into a boil.
Preheat the oven to 380°F. Transfer the skillet to the oven and cook the cabbage until the dough doubles its size, about 60 - 90 minutes.
Knock the air out of the dough and shape it into a ball. Roll the dough on a floured surface or stretch it with your hands into a disk the size of the skillet. Remove the skillet from the oven and carefully place the dough over the cabbage. Again, carefully, tuck the edges of the dough into the skillet with a wooden spoon.
Bake until the crust is brownish, about 20 mins. Knock on the bread, if it makes a hollow sound, it's ready.
Let it cool for 5-10 minutes then gently flip – put a bigger plate over the skillet, hold both plate and skillet tightly together, count to 3 and flip. Eat with a green salad or everyday salad.