Trim the pointed cabbage and cut it lengthwise into 4 equal wedges, keeping the core intact so the wedges hold together.

Heat the large frying pan over medium-high heat and place the 4 cabbage wedges cut-side down in the dry pan.

Fry the cabbage wedges, turning them as needed, until every cut side is deeply golden and lightly charred, about 4 to 5 minutes.

Add about 2 tablespoons of water to the pan and immediately cover it with the lid.

Reduce to medium heat and steam the cabbage until very tender and easy to cut with a fork, about 10 to 15 minutes.

Roughly chop the cilantro and dill, then remove the seeds from the green chili if a milder sauce is preferred.

Add the cilantro, dill, green chili, tahini, maple syrup, lemon juice, salt, garlic powder, and remaining 2 tablespoons water to the blender.

Blend the sauce until completely smooth and creamy, adding a small splash of water if a thinner consistency is desired.

Divide the tender braised cabbage wedges between 2 serving plates and spoon the herbed tahini sauce generously over them.

Sprinkle each serving with dukkah, if using, and serve immediately.