Heat the oven to 450°F. Put a large sheet pan in the oven while it heats so the cabbage starts browning as soon as it hits the pan.

Cut the cabbage into 8 wedges, slicing through the core so the wedges stay together. Pull off any loose outer leaves.

Carefully take the hot sheet pan out of the oven. Put the cabbage wedges on the pan, drizzle them with 2 tablespoons of the olive oil, and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Roast the cabbage for 15 minutes on the center rack.

Turn the cabbage wedges with a spatula. Roast for 10 to 12 minutes more, until the thick parts are tender and the edges are dark brown.

While the cabbage roasts, put the bulgur and 1/4 teaspoon of the salt in a medium heatproof bowl.

Bring 1 1/4 cups water to a boil in a kettle or small saucepan. Pour the boiling water over the bulgur, cover the bowl with a plate, and let it stand for 12 minutes.

Put the Greek yogurt in a small bowl. Stir in 1 tablespoon of the lemon juice, 1 tablespoon water, and a small pinch of salt until the yogurt is loose enough to spoon over the bowls.

Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring often, until soft and lightly golden.

Add the garlic and cumin to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the drained lentils and 1/4 cup water to the skillet. Cook for 3 to 4 minutes, stirring once or twice, until the lentils are hot all the way through.

Season the lentils with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon black pepper. Taste and add a little more salt if needed.