Begin by shredding the cabbage if you haven't done so already. You can use a sharp knife, a box grater, or a food processor for this task. You want the shreds to be uniform in size for even cooking.
In a large mixing bowl, combine the shredded cabbage, minced garlic, onion powder, paprika, Italian herbs, chopped parsley, salt, and pepper. Stir the mixture until all the ingredients are well incorporated.
Crack the eggs into the bowl with the cabbage mixture. Whisk the eggs in the bowl until they are fully beaten and then mix them into the cabbage until everything is evenly coated.
In a large skillet, heat the vegetable oil over medium heat. Ensure the oil is hot before adding the hash brown mixture to achieve that desired crispiness.
Using a ladle or a measuring cup, scoop out portions of the cabbage mixture and carefully place them in the skillet, flattening them slightly with the back of the ladle to form patties.
Cook the hash browns for about 4-5 minutes on one side, or until they are golden brown and crispy. Carefully flip them using a spatula and cook for an additional 4-5 minutes on the other side.
Once cooked, transfer the hash browns to a plate lined with paper towels to absorb any excess oil. Garnish with fresh parsley and serve hot with a dollop of sour cream if desired.
