Cabbage Fritters with Carrot and Bacon

Start by dipping the leaves of a medium cabbage into the melted unsalted butter.

Then transfer these leaves to a plastic bottle with the top cut off.

Add enough water to cover everything.

Cover with plastic wrap and marinate for 10 minutes.

After this time has passed, remove the leaves from the bottle, chop them into smaller pieces and set aside. 

In a large skillet over medium to low heat, add a drizzle of olive oil.

Add the onion cut into strips, the mushrooms chopped into smaller pieces, the grated carrot, the bacon cut into strips and sauté everything very well for 5 minutes.

Then transfer all the cabbage we chopped to the plastic bottle with the top cut off.

Add the eggs, season with the salt and a pinch of black pepper.

Add the grated mozzarella cheese, the sautéed mixture we prepared, the wheat flour and mix everything very well until combined.

Cover the bottle with plastic wrap, place it in the freezer and let it freeze.

Then cut it into strips and set aside. 

In a medium bowl, add the eggs, the salt, the black pepper and mix. 

Add the grated parmesan cheese, the parsley, the grated garlic cloves and mix again.

Finally, coat all the strips we cut in this mixture.

Place them in a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown. 

Serve.