Directions:
- Prepare the Vegetables:
- Grate the cabbage using a box grater or food processor to achieve 2 1/2 cups.
- Finely chop the onion.
- Mix the Ingredients:
- In a large bowl, combine the grated cabbage, chopped onion, all-purpose flour, salt, and black pepper.
- Pour in the lightly beaten eggs.
- Mix all the ingredients thoroughly until well combined. The mixture should hold together when pressed; if it’s too dry, add a little more beaten egg or a splash of milk.
- Heat the Skillet:
- Place a cast-iron skillet over medium heat.
- Add a spoonful of beef grease or your preferred cooking oil. Heat until shimmering.
- Form and Fry the Patties:
- Using a spoon or your hands, scoop portions of the cabbage mixture and form them into patties about 2-3 inches in diameter.
- Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan.
- Cook the Patties:
- Fry each side for 2-3 minutes, or until golden brown and crispy.
- Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess grease.
- Serve:
- Serve the cabbage patties hot, optionally with a dipping sauce such as sour cream, yogurt-based dips, or spicy ketchup.