1. Prepare the vegetables by finely shredding the cabbage and slicing the green onions. For easier slicing after baking, you can shorten long cabbage strands by halving them crosswise.

2. Mix wet ingredients: In a bowl, whisk together eggs, Dijon mustard, salt, and pepper. Pour this mix over the cabbage and onions; toss to combine.

3. Add dry ingredients: Sprinkle flour and baking powder over the mixture, then toss until everything is evenly coated.

4. Cook the first side: Heat 2 tbsp olive oil in a large (9–10‑inch) skillet over medium heat. Transfer the cabbage mixture to the pan, pressing it down with a spatula. Turn the heat to medium‑low, cover the pan, and cook for about 15 minutes—until the bottom is golden brown.

5. Flip carefully: Run a spatula around the edge to loosen. Place a large plate or board over the skillet, then flip the skillet to transfer the pie onto the plate. Pour another tablespoon of oil into the skillet, swirl to distribute, and carefully return the pie to the pan with the uncooked side facing down.

6. Cook the second side: Cook for another 10–15 minutes uncovered until golden and crispy. If using cheese, sprinkle it on top after flipping and let it melt.

7. Serve: Allow the pie to cool slightly before slicing. Garnish with chopped green onions or dill. Serve warm with a spoonful next to your cabbage pie for a bright, tangy contrast.

Dill Sauce: Whisk together sour cream, mayonnaise, chopped dill, salt, and pepper. Serve with your cabbage pie for added flavor.