Heat a cast iron skillet over medium heat and add olive oil. Heat until shimmering, about 2-3 minutes.

Trim the core from half a head of cabbage and slice it into four thick wedges.

Place the cabbage wedges cut-side down in the skillet. Sprinkle with salt and cook undisturbed for 6-7 minutes.

Flip the cabbage wedges and cook the other side for an additional 6-7 minutes until tender and browned.

Whisk together lemon juice, minced garlic, yogurt, salt, and pepper until smooth. Adjust consistency with water if needed.

Taste and adjust seasoning of cabbage before drizzling dressing over warm wedges.

Garnish with fresh herbs or shoots, and serve warm or at room temperature.