Prepare the Cabbage:

• Shred the cabbage thinly and chop the green onions. Place them in a large bowl.

• Tip: To make slicing easier later, cut any long cabbage pieces in half across the shredded pieces with a knife.

Make the Egg Mixture:

• In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and onions, tossing it to combine.

Add Dry Ingredients:

• Sprinkle the flour and baking powder over the cabbage mixture and toss again to ensure everything is evenly combined.

Cook the Cabbage Pie:

• Heat about 2 tablespoons of olive oil in a large skillet (9-10 inches in diameter) over medium heat. Add the cabbage mixture to the skillet, spreading it evenly and pressing it down with a spatula.

• Reduce the heat to low-medium, cover the skillet with a lid or foil, and cook for about 15 minutes or until a golden-brown crust forms on the bottom.

Flip the Pie:

• Once the bottom is golden and crispy, use a spatula to loosen the cabbage pie from the pan. Place a large plate or chopping board over the skillet and carefully flip the pan upside down, letting the pie transfer to the plate.

• Add another tablespoon of olive oil to the pan, swirl it around, and then slide the cabbage pie back into the pan, uncooked side down. Cook uncovered for another 10-15 minutes until a golden crust forms on the other side.

• If using cheese, sprinkle it over the pie once flipped and let it melt into the crust.

Prepare the Dill Sauce:

• In a small bowl, whisk together the sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper.

Serve:

• Allow the pie to cool slightly before serving and cutting. Garnish with additional chopped green onions or dill if desired.

• Serve a dollop of dill sauce on the side for dipping.