Finely shred half of a medium cabbage and chop three green onions, including both green tops and white bulbs.

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

Pour the egg mixture over the cabbage and green onions and toss together thoroughly.

Sprinkle in two-thirds of a cup of gluten-free flour and one teaspoon of baking powder, gently fold until fully combined.

Heat three to four tablespoons of olive oil in a skillet over medium-low heat. Add the cabbage mixture, cover, and cook for about 15 minutes until golden-brown.

To flip, place a plate over the skillet, invert the pie onto the plate, add more oil, and cook the other side uncovered for 10-15 minutes.

Transfer the Cabbage Pie to a cutting board, cool slightly, and garnish with extra green onions or fresh dill before serving with creamy dill sauce.