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Chop 1 piece of cabbage into small, bite-sized pieces. Place all the chopped cabbage into a large, sealable Ziploc bag.

Add 200 g of butter directly into the Ziploc bag with the chopped cabbage. Seal the bag. Submerge the sealed bag containing the cabbage and butter into a pot of boiling water. Soak the bag in boiling water for 20 minutes.

While the cabbage is cooking, heat 30 ml of vegetable oil in a frying pan. Add the 250 g mushrooms and 1 chopped zucchini to the pan and sauté them until softened.
After 20 minutes, carefully remove the Ziploc bag from the boiling water. Open the bag. Add the sautéed mushrooms and zucchini to the bag with the cooked cabbage.

Next, add the dry ingredients and flavorings to the bag: 200 g flour, 2 eggs, 150 g grated cheese, 20 g crushed garlic, 4 g salt, 2 g black pepper, and 2 g oregano.

Seal the Ziploc bag again. Using your hands, thoroughly mix and mash all the ingredients inside the bag until a uniform, well-combined mixture is formed.

Flatten the mixture evenly within the bag into a rectangular shape. Place the bag in the refrigerator and chill for 1 hour.

After chilling, place the bag on a cutting board. Using a knife, cut the flattened mixture inside the bag into equal pieces (e.g., 9 square pieces, 3x3).

Heat 30 ml of vegetable oil in a frying pan. Carefully transfer the cut cabbage pieces from the bag into the hot pan. Fry for 7 minutes on both sides until they are golden brown and crispy.

In a separate bowl, combine 70 g mayonnaise, 30 g ketchup, and 2 grated onions. Mix thoroughly until well combined.

Serve the fried cabbage patties warm, garnished with fresh lettuce, and with the prepared sauce on the side or drizzled over them.


Chop 1 piece of cabbage into small, bite-sized pieces. Place all the chopped cabbage into a large, sealable Ziploc bag.

Add 200 g of butter directly into the Ziploc bag with the chopped cabbage. Seal the bag. Submerge the sealed bag containing the cabbage and butter into a pot of boiling water. Soak the bag in boiling water for 20 minutes.

While the cabbage is cooking, heat 30 ml of vegetable oil in a frying pan. Add the 250 g mushrooms and 1 chopped zucchini to the pan and sauté them until softened.
After 20 minutes, carefully remove the Ziploc bag from the boiling water. Open the bag. Add the sautéed mushrooms and zucchini to the bag with the cooked cabbage.

Next, add the dry ingredients and flavorings to the bag: 200 g flour, 2 eggs, 150 g grated cheese, 20 g crushed garlic, 4 g salt, 2 g black pepper, and 2 g oregano.

Seal the Ziploc bag again. Using your hands, thoroughly mix and mash all the ingredients inside the bag until a uniform, well-combined mixture is formed.

Flatten the mixture evenly within the bag into a rectangular shape. Place the bag in the refrigerator and chill for 1 hour.

After chilling, place the bag on a cutting board. Using a knife, cut the flattened mixture inside the bag into equal pieces (e.g., 9 square pieces, 3x3).

Heat 30 ml of vegetable oil in a frying pan. Carefully transfer the cut cabbage pieces from the bag into the hot pan. Fry for 7 minutes on both sides until they are golden brown and crispy.

In a separate bowl, combine 70 g mayonnaise, 30 g ketchup, and 2 grated onions. Mix thoroughly until well combined.

Serve the fried cabbage patties warm, garnished with fresh lettuce, and with the prepared sauce on the side or drizzled over them.
