Begin by heating a splash of olive oil in a large skillet over medium heat. Toss in the diced onion and cook until it's soft and fragrant, about 2-3 minutes.

Add the minced garlic and sauté for an additional minute, stirring frequently to avoid any burnt bits.

Add in the finely chopped cabbage to the skillet, tossing well with the onion and garlic mixture. Sprinkle with salt and pepper, and let this cook for about 10 minutes until the cabbage becomes tender.

In a large bowl, combine the sautéed cabbage mix with shredded cheese, breadcrumbs, and eggs. Stir until everything is well mixed and resembles a vegetable mash-up.

Preheat your oven to 375°F (190°C). Grease a pie dish with olive oil, add the cabbage mixture and spread it evenly. Bake for 35-40 minutes until the top is golden brown and crispy.

While your pie bakes, mix sour cream, dill, lemon juice, and a pinch of salt together in a separate bowl.

Once the cabbage pie is beautifully golden, remove it from the oven, let it cool for a few minutes, and serve warm with a generous drizzle of the dill cream sauce.