Begin by shredding 16 oz of cabbage using a mandoline or box grater until it's finely shredded. Next, grate 2 medium-small carrots and slice 2-3 scallions or 1 regular onion. Be sure to mince 2 cloves of garlic as well.

In a large mixing bowl, combine the prepared cabbage, grated carrots, scallions, minced garlic, and 3 large eggs. Sprinkle in 4-5 tablespoons of flour along with 1 teaspoon of sea salt, ½ teaspoon of black pepper, ½ teaspoon of paprika, and optional ½ teaspoon of ground coriander. Gently mix everything together until thoroughly combined.

Heat a non-stick skillet over medium-low heat and add 3-4 tablespoons of ghee or oil of your choice. Form the cabbage fritter mixture into small patties, flattening them slightly before adding to the skillet. Cook for about 3 minutes or until the bottoms are golden brown, then carefully flip each fritter to fry the other side for an additional 3 minutes.

If you prefer baking, preheat your oven to 420°F (215°C) while you shape your fritters. Arrange the formed patties on a parchment-lined baking sheet and bake them for 20-23 minutes, flipping halfway through for even cooking. Optionally, broil for a couple of minutes at the end.

Once cooked, remove the cabbage fritters from the skillet or oven and let them cool on a wire rack for a few minutes before serving.