Start by washing your cabbage thoroughly. Remove any wilted outer leaves, then shred the cabbage into fine pieces.
In a large mixing bowl, combine the shredded cabbage, eggs, chopped dill, salt, and flour. Stir until everything is well incorporated.
Place your skillet over medium heat and add the grapeseed oil. Allow it to heat up until it shimmers.
Using a ladle or spoon, drop dollops of the cabbage mixture into the skillet. Cook for about 3-4 minutes on one side, or until golden brown, then carefully flip and cook for another 3 minutes on the other side.
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Serve warm.
