Set a large nonstick skillet over medium heat so it can warm while you mix the fritters.

Put the sliced cabbage in a large bowl. Sprinkle it with 3/4 teaspoon of the salt.

Toss and squeeze the cabbage with clean hands for about 1 minute, until it starts to soften.

Let the cabbage stand in the bowl for 5 minutes so it releases some liquid.

Gather the cabbage into handfuls and squeeze firmly over the bowl to remove as much liquid as you can. Return the squeezed cabbage to the bowl.

Add the scallions, 3 ounces of the feta, and 2 tablespoons of the dill to the bowl with the cabbage.

Put the flour and baking powder in a small bowl and stir to combine.

Crack the eggs into a second small bowl and beat them with a fork until smooth.

Add the flour mixture and the beaten eggs to the cabbage bowl. Stir until the flour disappears and the mixture holds together when you press it with a spoon.

In a small bowl, stir together the yogurt, lemon zest, 1 tablespoon of the lemon juice, the remaining dill, and a small pinch of salt. Set the bowl aside for serving.

Put the cannellini beans, cherry tomatoes, the remaining 2 ounces feta, the remaining lemon juice, 1 tablespoon of the olive oil, and the remaining 1/2 teaspoon salt in a medium bowl. Toss and set aside.

Add 2 tablespoons of the olive oil to the hot skillet. When the oil looks loose and shiny, scoop 4 mounds of the cabbage mixture into the skillet, using about 1/3 cup for each one.