Begin by washing and finely shredding the cabbage. You can use a sharp knife or a mandoline slicer to get thin, even shreds. Place the shredded cabbage in a large mixing bowl.

Sprinkle a little salt over the cabbage and let it sit for about 10-15 minutes. This helps to soften the cabbage and draw out excess moisture.

After the cabbage has rested, use your hands to squeeze out any remaining liquid. Drain the liquid and return the cabbage to the bowl.

Peel and finely chop the onions, then add them to the shredded cabbage.

In a separate bowl, whisk the 4 eggs until they are fully beaten. Add the eggs to the cabbage and onion mixture.

If you’re using parmesan cheese, add 1/2 cup of grated cheese to the mixture. This is optional but will add a nice richness and depth of flavor to the fritters.

Stir in the breadcrumbs to the mixture, adding them gradually until the batter holds together well but isn’t too dry.

Season the mixture generously with salt and black pepper to taste. Mix everything thoroughly until the ingredients are well combined.

Heat a generous amount of sunflower oil in a large frying pan over medium heat. You want enough oil to cover the base of the pan, ensuring the fritters get crispy.

Take a handful of the cabbage mixture and form it into small patties or fritters, about the size of your palm and 1/2 inch thick.

Place the fritters into the hot oil and fry them in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy.

Once the fritters are cooked through, use a slotted spoon or spatula to remove them from the pan. Place the fritters on a plate lined with paper towels to absorb any excess oil.

While the fritters are cooking, prepare the sauce. Start by finely grating the cucumber and squeezing out any excess moisture with your hands or a clean cloth.

In a small bowl, combine the grated cucumber with the sour cream.

Add the minced garlic and finely chopped dill to the mixture. Stir well.

Season the sauce with salt and black pepper to taste. Mix until everything is evenly combined.

Once all the fritters are cooked, serve them hot alongside the garlic dill sour cream sauce. Garnish with a bit of extra dill or parsley if desired.

The combination of the crispy fritters and the cool, tangy sauce is simply irresistible.