Slice the cabbage in half and do the same with those to parts as well so you end up with 4 even cabbage wedges. Place them in a medium baking dish.
Then sprinkle the wedges with olive oil and season with a dash of pepper and salt. Sprinkle with the dried herbs and add the cloves. Pour in the vegetable stock.
Bake the cabbage in a preheated oven at 460°F (230°C) for 30 minutes. Then remove the tinfoil and let the cabbage roast for another 30 minutes at the same temperature. In the meantime add the butter and the fresh tarragon to a clean blender. Season with a pinch of pepper and salt. Pulse into a creamy mixture. Check the seasoning and then add extra pepper or salt to taste. Once the cabbage is roasted, remove the dish from the oven and transfer the wedges onto large serving dish. Top with the tarragon butter and serve hot.