Shred the cabbage thinly and chop the green onions. Shorten the cabbage strips by running a knife across the shredded pieces for easier slicing later.

In a large bowl, combine cabbage and onions.

In another bowl, whisk eggs with Dijon mustard, salt, and pepper. Pour the mixture over the cabbage and toss to combine.

Sprinkle the cabbage mixture with flour and baking powder. Toss until evenly coated.

Heat 2 tablespoons of olive oil in a 9–10 inch skillet over medium heat. Spread the cabbage mixture evenly into the skillet and press it down gently. Reduce heat to low-medium, cover with a lid or foil, and cook for 15 minutes until the bottom is golden brown.

Use a spatula to loosen the pie. Place a plate or cutting board over the skillet, flip the pie out, and return it to the skillet with the uncooked side down. Add another tablespoon of olive oil to the pan if needed.

Cook uncovered for 10–15 minutes until the second side is golden and crispy. If using cheese, sprinkle it on top after flipping, allowing it to melt.

Let the pie cool slightly before slicing. Garnish with green onions or dill.

For the dill sauce, whisk all ingredients together in a bowl and serve alongside the cabbage pie.