• 1 Cabbage Head
• 1 Tbsp Thai Basil Leaves, finely chopped
• 1 ½ tsp peeled minced Ginger
• 1 1/2 tsp Lime Zest 
• 1 1/2 Tbsp Lime Juice
• ¼ Garlic Clove, crushed
• 1 cup Plain Yogurt
• Olive Oil
• Sea Salt and Pepper

For your yogurt sauce: in small bowl, whisk together Thai basil, ginger, lime juice, lime zest, crushed garlic and yogurt. Season with sea salt and pepper. 

Light grill to medium-high and let it come up to temperature.

While grill heats, prepare cabbage. Trim bottom of cabbage so it can stand. Be careful not to trim too much as stem is what holds layers together. Slice standing cabbage into ¾ to 1-inch thick pieces. Cover both sides with oil, sea salt and pepper. Place slices directly on grill and cook 5-6 minutes; then, carefully flip and grill another 2-3 minutes, depending on thickness, until tender on the inside, but crispy on the outside.

Remove cabbage from grill to a platter; drizzle with yogurt sauce; and serve.