- Utilize a mandoline slicer to shred the cabbage finely, ensuring uniformity in the shreds. A quantity of 16 ounces, approximately 7 packed cups or about 1/3 of a medium head of cabbage, is required.

- Employ a box grater to grate the carrots and to mince the garlic. Alternatively, the finer side of the box grater may be utilized for the garlic.

- Thinly slice 2-3 scallions or a regular onion, according to preference.

- In a considerable bowl, combine all the prepared ingredients. It is advisable to toss lightly to ensure an even coating with the egg, utilizing hands if preferred. It is imperative not to apply excessive force during the mixing to avoid drawing too much water from the cabbage.

- It is to be noted that initially, the cabbage mixture may present itself resembling a slaw, with an appearance seemingly ill-suited for cohesion; however, assurance is provided that the mixture will adhere upon frying.

- Preheat a non-stick skillet (a 10-inch ceramic-coated skillet is recommended) on medium-low heat (setting approximately at 3 on most stovetops) for about 3 minutes.

- Introduce the chosen frying fat into the skillet, allowing it to heat for approximately 1 minute. The use of ghee is suggested, though alternative healthier, heat-resistant oils such as avocado or grape-seed oil are also suitable.

- Form a ball with the mixture using hands and place it in the heated skillet. Proceed to flatten the ball using a spatula or hands (while arranging the sides), aiming for thinner fritters to ensure thorough cooking internally.

- Each side should be fried for 3 minutes, or until the surface achieves a golden-brown and crispy appearance. Continue with the remainder of the fritter mixture, adding additional oil or ghee as necessary. The fritters may be served either warm or cold.

This formalized version of the recipe instructions and ingredients aims to provide clarity and precision in the preparation of Cabbage Fritters, ensuring an enjoyable cooking experience and a delightful culinary outcome.