Bring a large pot of salted water to a boil. Add the sliced cabbage and cook for 7-8 minutes, until tender. Drain well and let it cool slightly, then squeeze out any excess liquid to prevent soggy patties.

In a large skillet, heat 1-2 tablespoons of oil over medium heat. Add the chopped onions and cook for 5-6 minutes, until soft and golden. Add crushed garlic and cook for another minute. Remove from heat and let cool slightly.

In a large mixing bowl, combine the drained cabbage, cooked onions, parsley, eggs, semolina, thyme, salt, and pepper. Mix until well combined. If the mixture feels too wet, add an extra tablespoon of semolina. Let rest for 10 minutes so the semolina can absorb moisture.

Using your hands or a spoon, form small patties (about 2-3 inches wide).

Pan-Fried: Heat 2-3 tablespoons of oil in a large nonstick pan over medium heat. Fry patties for 2-3 minutes per side, or until golden and crisp. Drain on paper towels.

Baked: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush or spray with oil. Arrange patties in a single layer, brush the tops with oil, and bake for 20-25 minutes, flipping halfway through.

Air Fryer: Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil, arrange patties in a single layer, and air fry for 10-12 minutes, flipping halfway through, until golden and crispy.