Mix shredded cabbage with 1/3 tsp salt in a bowl, knead gently, and let sit for 5 minutes. Squeeze out excess water.

In another bowl, combine the cabbage with the meat mixture ingredients (ground meat, beaten egg, breadcrumbs, salt, and pepper). Mix until sticky and divide into 4 portions.

Shape each portion into an oval patty, then coat with flour, beaten egg, and breadcrumbs. Repeat for all 4 patties.

Heat salad oil in a frying pan to 160°C (about 4cm deep). Fry the patties for 3 minutes until golden brown. Flip and fry for another 4 minutes on medium heat, then increase heat to achieve a deep golden color.