Finely shred ½ medium cabbage and chop 3 green onions, placing them in a large mixing bowl.

In a separate bowl, whisk together 3 large eggs, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and ½ teaspoon of pepper until smooth.

Sprinkle ⅔ cup of gluten-free flour and 1 teaspoon of baking powder over the cabbage mixture and fold until fully combined.

Heat a skillet over medium heat, add 3-4 tablespoons of olive oil, and pour the cabbage mixture into the skillet.

Cover and cook for about 15 minutes, until the bottom is golden brown and crispy.

Once the bottom is set, flip the cabbage pie onto a plate, add oil to the skillet, and slide the uncooked side back in.

Cook uncovered for another 10-15 minutes until the second side becomes golden brown.

Remove from the skillet, let cool, and serve with creamy dill sauce.