Hearty Cabbage Patties with Smoked Pork

Cut the bread rolls into small cubes (approx. 0.5 cm) and pour milk over them in a bowl. Peel and finely press the garlic. Cut the smoked pork into cubes of approx. 2 cm. In a pan, melt the butter over medium heat and sauté the finely diced onion until translucent.

Remove the outer leaves from the cabbage. Quarter the head and cut out the hard core. Cook the cabbage in a pot of boiling salted water for approx. 15 minutes. Then drain and let it drip well. Squeeze out the soaked bread rolls thoroughly.

Pass the cabbage, bread rolls, and smoked pork through a meat grinder (or chop finely). Mix the mass with the egg, 1 tsp salt, pepper, garlic, the sautéed onions, and the breadcrumbs. Mix everything thoroughly. Form patties about 1 cm thick from the mixture and coat them in breadcrumbs.