Vegan cabbage patties

Ingredients

• 500 g cabbage
• 1500 ml water
• 1 teaspoon salt
• 100 g semolina
• 100 ml water
• 2 tablespoons oil for the onion
• 1 large onion (200 g)
• 2 cloves garlic
• 2 tablespoons vegan mayonnaise
• 1 tablespoon tomato paste
• 10 g parsley
• 1/2 teaspoon ground pepper
• 1 tablespoon starch (optional)
• 200 ml oil for frying

Preparation

1. Cut the cabbage into pieces. Bring 1500 ml water to a boil with 1/4 teaspoon salt and blanch the cabbage for 4 minutes. 2. Soak the semolina in 100 ml water for 15 minutes while the cabbage cools. 3. Drain the cabbage, pass it through a meat grinder and place it in a bowl. Drain off any remaining liquid well. 4. Chop the onion and sauté it in 2 tablespoons oil for 8 minutes, until lightly golden. 5. Add the onion and semolina to the cabbage. Add the crushed garlic, vegan mayonnaise, tomato paste, parsley, 3/4 teaspoon salt and pepper. Mix and leave the mixture for 10 minutes. 6. If the mixture is still too wet, mix in 1 tablespoon starch. With damp hands, shape it into 8 patties. 7. Heat 200 ml oil in a frying pan and fry the patties in two batches, for 3 minutes on each side, until golden. Transfer them to paper towels.