Whisk together the blue cheese crumbles, mayonnaise, and sour cream. Cut the lemon in half, and juice half of it over the mix. Sprinkle in 1/8 to 1/4 tsp salt and pepper, as desired. Stir it up and taste. Adjust as needed.

Cut the cabbage into 8 wedges, leaving the core attached to the leaves as best you can. If there are tough outer leaves, remove those. Lightly brush with oil, then add salt and pepper.

Place the wedges on a grill, then close the lid. Cook until the outer edges begin to blacken, about 5 to 7 minutes. Flip and continue until all three outer edges have been charred.

If they're getting too soft for your taste, keep the lid open while they cook.

Remove the wedges from the grill and arrange on a platter. Pour the dressing over them, sprinkle with bacon bits and chives, if desired, and enjoy warm!