Debbie's Russian Pie

2 tablespoons butter
1 medium head of cabbage (green or savoy or napa), cored and shredded
1 medium onion, sliced
Salt and black pepper to taste
2/3 cup chopped fresh dill leaves
6 eggs
1 cup whole milk yogurt or sour cream
3 tablespoons mayonnaise
1/2 teaspoon baking powder
1 1/4 cups flour
  1. Preheat oven to 375 degrees.
  2. Put butter in a large skillet over medium heat. A minute later, add cabbage and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the cabbage is quite tender, about 10 minutes; do not brown. Remove from the heat, add the dill, then taste and adjust the seasoning.
  3. Meanwhile, hard-cook 3 of the eggs. When they are done, peel and coarsely chop. Add to the cooked cabbage mixture and let cool while you make the batter.
  4. Combine the yogurt, mayonnaise, and remaining 3 eggs. Add the baking and flour and mix until smooth. Lightly butter a 9x12inch ceramic or glass baking dish. 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 pie’s top crust.
  5. Bake for 45 minutes; it will be shiny and golden brown. Let pie cool for at least 15 minutes before slicing it into squares. Eat warm or room temperature.