Cabbage cutlets

Chop the cabbage (500 g) into pieces and boil in salted water for 5–7 minutes.

Drain the cabbage in a colander, dry it well, and pass it through a meat grinder.

Add salt and spices to taste, you can use turmeric (1 tsp).

Transfer the mixture to cheesecloth and squeeze out the juice thoroughly.

Add flaxseed flour (2 tbsp), buckwheat flour (2 tbsp), and psyllium (1 tbsp).

Mix until smooth and form patties.

Fry the patties on both sides for 7 minutes over medium heat or bake at 170°C until cooked through.

Serve, for example, with mustard.