Oil the grill grates using a paper towel then preheat your grill to medium heat for about 10 minutes before grilling.
In the meantime, remove the outer leaves of the cabbage then cut it into 8 equal wedges.
Brush the tops of the cabbage wedges with some of the remaining olive oil then sprinkle some salt and pepper on top then flip the wedges over and brush the tops again with oil and sprinkle with more salt and pepper.
Place the cabbage on the grill and grill on each side for 6-8 minutes or until the cabbage has softened and formed nice grill lines.
While they are grilling, add ½ cup of the soy sauce and all of the remaining tahini soy sauce drizzle ingredients to a large jar, seal it with a lid and shake the jar for 1-2 minutes or until all of the ingredients have fully incorporated. Gradually add more soy sauce as needed.
Once the cabbage has cooked through, serve with the drizzle sauce.
Notes
These cabbage wedges can be stored in an airtight container in the fridge for up to 3 days and the tahini sauce can be stored for up to 5 days in the fridge.