1 Cup Greek style yogurt
2 TBSP fresh Lemon Juice
4 TBSP EVOO, divided, plus more for drizzling
2 medium Garlic Cloves, minced
1/4 Cup roughly chopped fresh Mint leaves
1/4 Cup roughly chopped fresh Parsley leaves
Salt and Pepper
1 head of Green Cabbage, cut into 6 wedges, core kept in tact
 
Combine yogurt, lemon juice, 2 tablespoons (30ml) olive oil, garlic, mint, and parsley in a medium bowl. Whisk until homogeneous. Season to taste with salt and pepper. Set aside.
 
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
 
Place cabbage wedges directly over hot side of grill. Cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover, and cook until charred on second side, another 2 minutes. Flip wedges to third side, cover, and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer.
 
Transfer cabbage to a large bowl and toss with remaining 2 TBSP olive oil, salt, and pepper. Transfer to a serving platter. Drizzle with sauce and serve immediately, drizzling with additional olive oil if desired.