Cabbage and Mushroom Patties

Shred the cabbage into long, thin strips. Bring 3 liters of water to a boil in a large pot and add the cabbage. If using young cabbage, boil for 5 minutes; if mature, cook for 8-10 minutes.

Peel and finely dice the onion. Peel and finely chop the garlic. Finely chop the mushrooms. Drain the cooked cabbage in a colander and let the excess water run off.

Place the mushrooms, onion, and garlic in a bowl. Add the eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Squeeze the excess liquid out of the cabbage and add it to the rest of the ingredients. Mix everything thoroughly. Add the flour and stir to combine.

Heat 2 tablespoons of vegetable oil well in a skillet. Shape the cabbage mixture into patties and place them onto the hot skillet.

Pan-fry the patties for 3-4 minutes on each side until golden. Then, cover the skillet with a lid and cook over low heat for about 5 minutes. Remove the lid and fry the patties for another 2 minutes.

You can place the finished patties on paper towels to absorb any excess oil. Fry all the batches this way, adding more vegetable oil as needed.