Thinly shinkuem cabbage, finely chop the onion and lightly fry in vegetable oil.

Pour the milk and simmer about 20 minutes.

Then we gradually add the semolina and simmer for another 3 minutes on low heat, stirring constantly.

Cabbage mass remove from heat, let cool, add 1 egg, salt to taste and knead the cabbage stuffing. Separately in a bowl, whisk the second egg. Now take a spoon of cabbage stuffing, spun by the hands of the cake (I decided to make in the form of carrots, i.e. cone-shaped), dip in beaten egg, then coat in breadcrumbs. Fry in vegetable oil until Golden brown. You can decorate with parsley.

Very tasty with sour cream!!!