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Preheat your oven to 180°C/350°F, making sure it’s ready to go when your pie is assembled. Heat vegetable oil in a deep skillet. Add the shredded carrots and sliced scallions and sauté for 5 minutes. Then, add the shredded cabbage and cook for another 10 minutes. Season with salt and pepper to taste.
In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Add the sour cream, flour, and baking powder and continue whisking until smooth.
Pour half of the batter into a casserole dish, then layer the sautéed vegetables evenly. Sprinkle the grated cheese over the top and pour the remaining batter over it, smoothing it out with a spoon.
Place the dish in the oven and bake for 40 minutes. Serve it warm and enjoy every bite.