Grilled Cabbage Wedges with Tahini-Yogurt Sauce by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 head green cabbage, about 3-pounds
• 4-5 tablespoons olive oil
• Kosher salt
• 2 for each cabbage - scallions, washed and dried
• 3-4 tablespoons fresh-squeezed lemon juice, plus more to taste
• ½ small clove garlic, peeled, chopped & mashed to a paste
• ½ cup tahini (completely stirred, not separated)
• 1-2 tablespoons cold water
• 3 tablespoons full-fat plain yogurt
• ¼ tsp ground cumin
• 1/4 tsp teaspoon kosher salt plus more to taste
• Fresh ground black pepper