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Chop the cabbage and place it in a mixing bowl.
Grate the carrot and then the potato, adding both to the bowl with the cabbage.
Incorporate the eggs, salt, and black pepper, mixing everything thoroughly.
Add the rice flour, parmesan cheese, parsley, and chives to the mixture and stir well.
Heat some olive oil in a frying pan and pour in the cabbage mixture, spreading it out evenly.
Cover the pan and cook for 8 minutes, then gently stir to loosen the mixture from the bottom.
Use a plate to flip the mixture and brown both sides.
Sprinkle additional parmesan cheese and oregano on top.
Cover again and cook for another 4 minutes.
Remove from heat, cut into portions, and serve hot.