Place 2 cups einkorn flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl of a food processor (I use a mini but would recommend a regular one).

Add 8 tablespoons cubed butter. Pulse a few times, until you see coarse crumbs.

Add 1/2 cup sour cream; pulse until large chunks start to form.

Transfer chunky mass onto a well-floured surface, and gently form a ball. Try to not over mix.

On well floured surface, roll the dough out with to a large rectangle, about 8 x 10".

Fold the dough in three like a letter. Roll the dough out again to a large rectangle and fold in three. Repeat one more time.

Wrap dough in plastic, and place in refrigerator while you are preparing the filling.

Shred 1 head of cabbage finely (you could use food processor, if you wish).

Heat 2-3 tablespoons of ghee or butter in a large pan, add cabbage, 1 teaspoon mustard powder, salt and pepper to taste, and cook on medium for 7-8 minutes. The cabbage should be underdone. Remove from heat, grate eggs through a large grater straight into the cabbage, mix well.

Cut the dough into two pieces. Roll it out to the size of the baking vessel. I use 1/2 jellyroll pan so I roll it out very thin, but a pie pan works well too, especially if you like thicker crust. You can use parchment paper.

Place filling on the bottom crust; roll out the second piece of dough, and cover the top, pinching the ends.This dough is very forgiving so even if your edges are messed up, you won't know it after baking.

Brush the top with a beaten egg, make small slits, and sprinkle with sesame seeds if you wish.

Bake at 350ºF (180ºC) for 30 minutes.