Finely shred the cabbage, discarding the hard core, and set it aside. I use a mandoline, but you can use a knife if you don't have one.

In a large bowl, whisk together the flour, eggs, and milk.

Stir the cheese, garlic, salt and pepper into the batter. Then, fold in the shredded cabbage until everything is well combined.

Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the cabbage mixture into the pan and gently flatten them with the back of the spoon to form small fritters.

Cook each cabbage fritter for about 3-4 minutes on each side until they are golden brown and cooked through.