Cabbage patties with smoked meat

Cut the kifli rolls into small cubes and pour milk over them in a bowl to soak well. Peel and crush the garlic. Cut the smoked meat into approximately 2 cm cubes. In a pan, melt the butter over medium heat, add half of the finely chopped red onion, and sauté until translucent.

Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Place it in salted, boiling water and cook for about 15 minutes. Then drain it and let it drip thoroughly. Squeeze out the excess milk from the soaked kifli rolls.

Grind the cooked cabbage, the squeezed kifli rolls, and the smoked meat through a meat grinder. Add the egg, salt, pepper, crushed garlic, sautéed onion, and 30 g of breadcrumbs. Knead the mixture thoroughly. Form it into patties about 1 cm thick, then coat them in the remaining breadcrumbs.