**Pro Tips for Success:** Always squeeze the cabbage thoroughly to remove excess water, which prevents soggy cakes. Use a clean kitchen towel for best results. Do not overcrowd your pan; cook these Irresistible Cabbage and Garlic Cakes in batches to ensure even browning and a crispy exterior. Use medium heat; too high, and the cakes burn; too low, and they absorb too much oil. Adjust seasoning to your taste; a little extra garlic or a pinch of red pepper flakes can elevate these Irresistible Cabbage and Garlic Cakes beautifully.

**Storage & Reheating Tips:** Place leftover Irresistible Cabbage and Garlic Cakes in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a dry skillet over medium heat to regain crispness. Alternatively, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes. For longer storage, freeze cooked and cooled cakes by laying them on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the oven until heated through and crispy.

**Substitutions & Variations:** You can easily customize your Irresistible Cabbage and Garlic Cakes. Feel free to experiment! For example, swap out green cabbage for Napa cabbage. Add grated carrots or zucchini for extra veggies (simply squeeze excess moisture). Incorporate a quarter cup of shredded cheese like cheddar or Parmesan into the mixture for a richer flavor. Try adding a pinch of smoked paprika or a dash of cayenne pepper for a subtle kick. Fresh dill or chives also work wonderfully instead of parsley. For a gluten-free version, use gluten-free flour or almond flour.