1/2 of a medium-size head of cabbage -- about 500g
1/2 to 3/4 teaspoon salt, depending on taste
4 large eggs
1/4 cup (58g) mayonnaise
1/4 cup (62g) sour cream or plain yogurt
1/4 cup (30g) all-purpose flour or a gluten-free substitute
1 teaspoon (4g) baking powder
1 teaspoon (4g) cornstarch
A pinch of black pepper
4 ounces (112g) (or more!) finely-shredded Swiss cheese

1/2 of a medium-size head of cabbage -- about 500g 1/2 to 3/4 teaspoon salt, depending on taste 4 large eggs 1/4 cup (58g) mayonnaise 1/4 cup (62g) sour cream or plain yogurt 1/4 cup (30g) all-purpose flour or a gluten-free substitute 1 teaspoon (4g) baking powder 1 teaspoon (4g) cornstarch 4 ounces (112g) (or more!) finely-shredded Swiss cheese

Center the oven rack; preheat the oven to 350°F (177°C).

Preparing the cabbage:
Remove the hard core from the cabbage. Then thinly slice or shred the cabbage as for coleslaw. Put the shreds in a large bowl, and sprinkle them with the salt. Toss with your hands to disperse the salt. Then roughly massage the cabbage until it softens and begins to weep moisture (your hands will feel wet) -- about 1 minute.
Transfer the cabbage to the prepared baking dish, and let it rest for about 5 minutes. Meanwhile, make the sauce.
Making the sauce:
Whisk the eggs in a medium-size bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Then add the flour, baking powder, cornstarch, and pepper. Whisk vigorously until the batter becomes fairly smooth -- about 30 seconds.
Assembling the casserole:
Pour the sauce over the cabbage. Using a spatula, stir the mixture until all of the cabbage is coated. Sprinkle the top with the shredded cheese.

Baking the casserole:
Bake in the preheated oven until the casserole puffs and the cheese melts and turns spotty brown -- about 50 minutes. Cool on a wire rack for at least 15 minutes before slicing and serving.