Begin by finely shredding the cabbage to make about 400-500 g (1 lb). Chop the green onions and slice any lengthy cabbage pieces.

In a large mixing bowl, whisk together 3 large eggs, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and ½ teaspoon of pepper until well combined. Pour this over the cabbage and green onions, tossing to coat.

Sprinkle ⅔ cup of gluten-free flour and 1 teaspoon of baking powder over the filling. Gently fold until just combined.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Transfer the mixture into the skillet, spreading it evenly. Cook on low-medium heat for about 15 minutes, until golden brown.

Once the bottom is golden, use a plate to flip the pie. Add another tablespoon of olive oil and cook uncovered for an additional 10-15 minutes.

Allow the pie to cool slightly before transferring to a cutting board. Garnish with chopped green onions or dill.

In a small bowl, whisk together ⅓ cup of light sour cream, 2 tablespoons of mayonnaise, and 2 tablespoons of chopped dill. Adjust salt and pepper to taste.