That's not batter, that's yeast dough. It is called Мекица (transliteration: mekitza) in Bulgarian, Google Translate says the Serbian word is Колачи (transliteration: kolachi), which I find somewhat strange, as in Bulgarian, колачета is a different food. Maybe somebody can supply the correct Serbian word (or affirm that kolachi is correct).
In itself, it is a very simple food. You just take normal bread dough, stretch it thin (the Bulgarian version is flat and more round, this one may have been adapted to street eating) and deep-fry it. There are two types, the evenly thick as you have it in the picture, and the one which is transparently thin in the middle with a very thick edge (the styles don't have their own names). It is usually eaten for breakfast. The simplest way to eat it is with confectioner's sugar sprinkled over it, but you can also spread jam on it or put feta pieces.
I don't know about the geographical spread of мекици. Wikipedia suggests there is a Hungarian equivalent called lángos.
A similar food with much wider distribution is made from a softer, almost liquid yeast dough, which, unlike simple bread dough, contains eggs and fat. The American word is doughnut, in Germany it is called Krapfen, and many European languages have a word derived from Krapfen, e.g. the Serbian крофне (krofne). Note that the shape differs (the American doughnut is a torus, the Krapfen has an almost spherical lens form, and the French beignet is square), but the dough is roughly the same. There are too many variations to list, Wikipedia has a very long list if you are interested.
Best Answer
Those appear to be bean curd sheets (ie. tofu sheets). They're a common find in Asian shops.
Here's what they look like when nice and fresh
But they can also be dried.
The OP picture looks like it's somewhere in between; maybe hasn't been cared for too well. It looks like it should look like the first photo but has been left uncovered and has dried around the edges.
I think the cabbage label is just a simple mistake/misplacement. Dried or cured cabbage would still have a visible cellulose structure while the OP picture has a consistent look (if not tofu, then it's certainly something reformed from something like flour or meal - seitan as mentioned in a comment is a likely runner-up).