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Heat oven to 190°C
Mix the oil, soy, vinegar, pepper, garlic powder and salt
Rub or brush the mixture all over the cabbage wedges
Arrange cabbage wedges in a heavy roasting dish, cut sides up
Cover with a lid or foil and roast for 35-40 minutes until the edges catch and the cabbage softens
Remove the lid and scatter the rinsed rice around the cabbage
Tuck in the fried garlic and drizzle with 1 tbsp oil or butter
Pour over the hot stock and season with salt
Cover tightly with foil or a lid and bake for 25 minutes until the rice is tender and steamed
Remove the lid and drizzle the leftover garlic frying oil around the outside of the rice
Bake for a final 10-12 minutes to caramelise the top of the rice and deepen the roast on the cabbage
Combine vinegar, garlic, chillies, soy and sugar if using to make the sawsawan
Spoon the sawsawan over the cabbage and rice or serve alongside for drizzling
Scatter with garlic chips and serve