Cut the cabbage into 4 parts and weld in salted water for 10 minutes.
Fold the cabbage into a colander, pass through a meat grinder and squeeze to remove water.
Grate the onion on a fine grater and pass the garlic through press garlic. Finely chop the dill.
Add onions, garlic and herbs to the cabbage. Salt, season with spices to taste. Add flour, semolina, mix thoroughly.
Form cutlets from this mass, roll in breadcrumbs and fry in vegetable oil until crisp golden crust.