Finely shred the cabbage: Using a sharp knife or a food processor, finely shred half a cabbage (about 500 g). If the cabbage is too wet, gently squeeze out any excess moisture using a clean kitchen towel or paper towels.

Cook the cabbage and onion: In a large pan, heat a little oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the shredded cabbage and cook for another 5-7 minutes until the cabbage is soft and slightly wilted. Season with salt, black pepper, cumin, and oregano. Remove from heat and let the mixture cool for a few minutes.

Add eggs to the mixture: In a large mixing bowl, combine the cooled cabbage mixture with 2 eggs. Stir until the eggs are evenly incorporated. The eggs will help bind the mixture together when shaping the croquettes.