Remove core from the cabbage. Place cabbage in a pot of cold water, core side down. Bring to a boil and cook for 10 mins over low heat and then drain.

Allow cabbage to cool and then squeeze out any excess water.

Next, peel onion and garlic, finely chop them along with cabbage and put them in a bowl. Crumble tofu into small pieces and add to the bowl along with 1 egg and oats.

Season the mixture with salt, pepper, ground caraway and dried marjoram. Mix and use your hands to form patties.

Heat 2 tbsp sunflower oil in a large skillet pan. Add patties and fry each side over medium heat until golden brown.

Let cool and serve.