Finely shred the cabbage and place in a large mixing bowl. Chop green onions and add to the cabbage, combining thoroughly.

In a separate bowl, whisk together eggs, Dijon mustard, salt, and pepper until blended. Pour this over the cabbage mixture and stir gently.

Sprinkle flour and baking powder over the cabbage mixture and fold until combined.

Heat olive oil in a skillet over medium heat. Transfer the cabbage mixture into the skillet, flatten it, cover, and cook for 15 minutes.

Carefully flip the pie onto a plate and slide back into the skillet to cook the other side for another 10-15 minutes.

Remove from heat, cool slightly, slice into wedges, and serve warm, garnished with dill and dill sauce.