Steps

1. Finely chop 200g of cabbage into 5mm to 1cm thick pieces and place in a bowl.
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2. Add 1/3 tsp of salt to the cabbage, massage it in, place a plate or something similar on top, and let it sit for about 10 minutes.
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3. In a separate bowl, combine 100g of minced pork, 1/2 beaten egg, 1 tsp of grated garlic, a pinch of salt, a pinch of pepper, and 2 tbsp of panko breadcrumbs.
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4. Knead well until it becomes sticky.
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5. In another bowl, gradually add 2.5 tbsp of all-purpose flour and 2 tbsp of milk, whisking to combine.
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6. Add 1/2 beaten egg and mix to create a batter.
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7. After the cabbage has released moisture for 10 minutes, squeeze out the water thoroughly by hand and mince it. [Key Tip!] Salting and squeezing out the water brings out a crisp texture without becoming mushy.
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8. Add the minced cabbage to the bowl with the meat mixture and mix until everything is evenly combined.
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9. Shape the combined mixture into bite-sized balls.
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10. Dip the shaped cabbage balls into the batter, then coat them with panko breadcrumbs (to taste). [Key Tip!] Using half the egg for the meat mixture and the other half for the batter is efficient and saves the trouble of coating separately with flour and egg.
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11. Heat about 5mm to 1cm of vegetable oil in a frying pan over medium heat.
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12. Arrange the cabbage balls in the frying pan.
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13. Pan-fry them, turning them over, for about 4 to 5 minutes until they turn golden brown on all sides.
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14. Once browned, remove them to a paper towel-lined plate to drain excess oil.
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15. Plate them and serve with your favorite toppings like mayonnaise (to taste) or sauce (to taste).
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