In a large bowl, mix shredded cabbage, eggs, carrots, garlic, green onion, flour and all the seasonings until combined.
Heat the oil in a skillet over medium low heat; scoop ¼ cup of the mixture and, put in the hot oil and press down on it with a spatula; fry for 2-3 minutes on each side or until golden brown, repeat until you finish all the mixture.
Notes
Use fresh cabbage. If you want your patties to be more flavorful with better texture.
Cabbage and carrots alike contain too much water. Drain them both before shredding them so your patties won't be soggy.
Let your uncooked patties rest in the fridge for 30 minutes or an hour if you aren't in a rush. This will allow the patties to settle into their form before frying.
Grease your pan well, or use a non-stick pan so the patties won't stick to the bottom of the pan when frying. This will also let you avoid ruined texture and shape.
Bake in the oven: You can bake cabbage patties in the oven at 375°F for 20-25 minutes or until golden brown.Storage: Uncooked patties can be refrigerated for 2-3 days. While cooked patties will last for 3-4 days in the fridge.