1. Squeeze the cabbage a bit of pickle, but not to the absolutely dry state. Remove peas of pepper, cloves, etc. If the cabbage is chopped coarsely, then chop it more finely. My cabbage was chopped finely enough, I won't cut.

2. As a side dish to the burgers is perfect buckwheat. Boil water. In boiling water, drop the bags with buckwheat and cook on low heat for 20 minutes. Bags to get out of the water, drain off excess liquid.

3. To the cabbage add the semolina, mix thoroughly and let stand for a few minutes until fried onions.

4. Onion cut into small cubes and slightly fry in 1 spoon of oil. Add to cabbage onions, soda, sugar, mix everything carefully. Soda you can add and not add, it makes the burgers a little more lush. Soda quenching is not necessary, acid cabbage it'll pay off. To see if from stuffing to form patties. You can't shape patties, just to spread the mass with a spoon into the pan and fry. But I like it burgers. If the cutlets are not molded because of too liquid mass, it is possible to add another monkey. Conversely, if the patties fall apart due to lack of liquid, add a couple tablespoons of cabbage brine.

5. In skillet, heat remaining oil. Roll formed patties in the sesame seeds and gently shift on a heated pan. Fry a couple minutes on one side on medium heat under the lid, gently with a spatula to turn burgers to other side and cook for another 3-4 minutes under the lid.