If the shredded cabbage seems wet, drain it in a colander and press out excess moisture with a clean kitchen towel or handfuls of paper towels; set aside.

In a large bowl, whisk together the 6 large eggs, 3 cloves minced garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian herbs, 1 tablespoon fresh parsley (chopped), 1/2 teaspoon kosher salt, and freshly ground black pepper to taste until well combined.

Add the 6 cups shredded cabbage and the 1/2 small yellow onion (thinly sliced) to the egg mixture. Toss thoroughly so the cabbage and onion are evenly coated.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until the oil is shimmering.

Working in a single layer without overcrowding the pan, spoon or scoop portions of the cabbage mixture into the skillet and press each portion gently with a spatula to form and flatten patties.

Cook the patties until the bottoms are golden and the centers are set, about 3–4 minutes, then flip and cook the other side for another 3–4 minutes. Cook remaining patties in additional batches as needed, adding a little more oil if the pan becomes dry.

Transfer cooked hash brown patties to a plate lined with paper towels to drain briefly, if desired, and keep warm while finishing the rest.

Serve warm as part of a breakfast spread, as a side dish, or as an appetizer; garnish with additional parsley and serve with sour cream.