Grilled Tendersweet Cabbage with Parsley Dressing

1 head of cabbage, cut into 8 wedges with stem intact 

2 tablespoons parsley, chopped

1/4 cup water

2 garlic cloves

2/3 cup non fat Greek yogurt

2/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice from 2 lemons

1 1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Puree parsley, water and garlic in food processor or blender until smooth.  Add the remaining ingredients and puree a few more seconds until everything combined. 

Grill cabbage wedges on high heat for 5 minutes on each side. Serve warm with dressing or let cool and rough chop and toss with dressing.