Preheat the oven to 350 degrees
Butter and sprinkle with some breadcrumbs the bottom of a 12by 71/2 casserole or glass baking dish.
In a large bowl mix cabbage, onion, fennel or leeks, lemon juice, parsley, dill, salt and pepper set aside.
To another bowl sift the flour, baking powder, baking soda.
In a large mixing bowl, whisk sour cream, mayonnaise and lightly beaten eggs, fold in to the flour mixture. Pour 2/3 of the batter in the baking dish, then squeeze with your hands the excess moisture from the cabbage and fennel or leeks filling and spread it on top of the batter.
Crumble goat cheese evenly over the top, and cover with the remaining 1/3 of the batter.
Bake for 1 hour, or until the pie is golden brown and the sides are slightly pulled from the dish.
Serve at room temperature.
Cut cooled pie in 12 portions, wrap each slice in wax paper, pack in a food container and enjoy with your family or friends.