Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.

Add shredded cabbage, salt, pepper, and dill to the skillet. Cook until cabbage is tender, about 10 minutes. Remove from heat and let cool.

In a mixing bowl, combine the cooled cabbage mixture with beaten eggs and ricotta cheese. Mix well.

Place the pie crust in a pie dish. Pour the cabbage filling into the crust, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.

In a bowl, whisk together sour cream, chopped dill, lemon juice, and garlic powder until smooth.

Let the pie cool for a few minutes before slicing. Serve warm with dill cream sauce drizzled on top.