Prepare the Oatmeal Base: In a large bowl, combine the oatmeal, eggs, water, salt, and Provencal herbs. Mix well until the ingredients are fully incorporated and the mixture is smooth.

Cook the Cabbage and Onion: In a frying pan, heat a small amount of oil over medium heat. Add the chopped onion and shredded cabbage. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 5-7 minutes.

Combine and Cook: Add the cooked cabbage and onion to the oatmeal mixture. Stir well to combine.

In the same frying pan, heat a bit more oil over medium heat. Pour the mixture into the pan, spreading it evenly to form a thick pancake-like base.

Cook for 5-7 minutes on each side, or until golden brown and crispy.

Add the Cheese: Sprinkle the shredded mozzarella cheese over the top of the cooked oatmeal base. Cover the pan with a lid and cook for another 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Remove from heat and let it cool slightly before slicing. Serve hot and enjoy!