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1
Preheat the oven to 375F.
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2
Put the butter in a large skillet, preferably nonstick, over medium heat.
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3
A minute later, add the cabbage and onion.
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4
Sprinkle with salt and pepper and cook, stirring occasionally, until the cabbage is quite tender, about 10 minutes; do not brown.
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5
Remove from the heat, add the dill, then taste and adjust the seasoning.
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6
Meanwhile, hard-cook 3 of the eggs (page 338).
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7
When they are done, peel and coarsely chop.
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8
Add to the cooked cabbage mixture and let cool while you make the batter.
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9
Combine the yogurt, mayonnaise, and remaining 3 eggs.
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10
Add the baking powder and flour and mix until smooth.
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11
Lightly butter a 9 x 12-inch ceramic or glass baking dish.
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12
Spread half the batter over the bottom, then top with the cabbage filling; smear the remaining batter over the cabbage, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pies top crust.
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13
Bake for 45 minutes; it will be shiny and golden brown.
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14
Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like.
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15
Eat warm or at room temperature.
