Begin by finely shredding half a medium cabbage and chopping three green onions. Place them into a large mixing bowl.

In a separate bowl, crack and whisk together three large eggs, one tablespoon of Dijon mustard, one teaspoon of salt, and half a teaspoon of pepper. Pour this mixture over the cabbage and green onions.

Sprinkle two-thirds of a cup of gluten-free flour and one teaspoon of baking powder (if using) over the wet cabbage mixture. Toss everything together.

In a large skillet, heat two tablespoons of olive oil over medium heat. Pour the cabbage mixture into the skillet and spread it evenly.

Cover the skillet and let it cook for about 15 minutes until the bottom is golden brown.

Carefully flip the pie onto a large plate. Add another tablespoon of olive oil to the skillet and return the uncooked side back into it.

Cook the uncooked side for an additional 10-15 minutes until golden brown. If using cheese, sprinkle it on just before finishing cooking.

Let the Cabbage Pie cool slightly, then garnish with chopped green onions or dill. Serve warm with the dill sauce.