Begin by finely shredding about half a medium head of green cabbage. Chop three green onions, ensuring to include both the green and white parts for flavor and color.

In a large mixing bowl, whisk together three large eggs with one tablespoon of Dijon mustard, one teaspoon of salt, and half a teaspoon of pepper.

Sprinkle two-thirds of a cup of flour and one teaspoon of baking powder over the cabbage mixture and carefully mix everything together until a thick batter forms.

Heat three to four tablespoons of olive oil in a large skillet over medium heat. Pour the cabbage mixture into the skillet and pat it down into an even layer.

Once the bottom is golden, carefully loosen the pie and flip it onto a large plate. Slide it back into the skillet, allowing the uncooked side to face down.

When both sides are golden, remove it from the skillet and let it cool slightly. Garnish with extra chopped green onions or dill before serving with creamy dill sauce.