Combine strained yogurt, minced garlic, and salt in a wide bowl.
Place olive oil in a non-stick pan and add the finely chopped purple cabbages and saute for 5 minutes.
Place the sauteed purple cabbages into the yogurt mix and then add the fresh half-lemon juice and combine all well.
Place the mix on a serving plate, and add the chopped fresh dills on top.
Serve
Tip: Serve with lavash bread or pita bread for dipping.