Place cabbage wedges on the grill so that they do not overlap. If you have a smaller pan you may need to do this in two rounds. Grill for 4-5 minutes per side, until nice char marks appear and the cabbage has noticeably softened. Add dates to grill and let cook for 3 minutes. If you’re worried that the dates will fall through the grill slats, place on top of a piece of aluminum foil. Remove cabbage and dates from the grill, turn off the grill, and let items cool.  

Meanwhile, mix together tahini, lemon juice, maple syrup, sea salt, black pepper, and grated garlic for sauce. Use a fork to whisk to combine, adding a bit of water as needed to make the sauce pourable. Taste and see if you’d like to add any more of each ingredient, adjusting to your personal palate. 

Spread tahini sauce on the bottom of a shallow bowl or serving plate. Place grilled cabbage wedges on top and sprinkle with chopped nuts and lots of fresh herbs. Eat immediately, while warm. I recommend using a knife and fork to slice the cabbage pieces at the table.