Instructions

Prepare the Mixture: In a large mixing bowl, combine the cabbage, onion, parsley, salt, black pepper, and optional nutmeg. Toss well to ensure the seasonings are evenly distributed.

Bind the Ingredients: Pour the beaten eggs over the cabbage mixture and toss until thoroughly coated. Sprinkle the flour over the top and toss again until the flour is fully incorporated and coats the vegetables.

Initial Cook: Heat the vegetable oil in a 10-inch non-stick skillet over medium-low heat. Add the cabbage mixture to the skillet, pressing down lightly with a spatula. Use the spatula to tuck the edges in, creating a uniform, round "pie" shape. Cover the skillet and cook for about 10 minutes, or until the bottom is richly browned.

Flip: To flip the pie, carefully slide it onto a large plate, keeping it top-side up. Place the skillet over the plate and invert both so the pie flips back into the pan, browned-side up.

Finish: Cover the skillet again and cook for an additional 7 minutes, or until the bottom is golden and the center is cooked through.

Serve: Slide the finished pie onto a serving platter, slice into wedges, and serve warm.