Step 1: Place shredded cabbage in a large bowl and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture with your hands or press with paper towels.

Step 2: Add diced onion, grated carrot, minced garlic, parsley, and green onions to the cabbage. Mix well to combine all vegetables.

Step 3: In a small bowl, whisk together beaten eggs, flour, black pepper, and paprika until smooth.

Step 4: Pour the egg mixture over the cabbage mixture and stir until everything is well coated and holds together.

Step 5: Heat vegetable oil in a large skillet over medium heat until shimmering.

Step 6: Scoop 1/4 cup portions of the cabbage mixture and form into patties with your hands. Gently flatten to about 1/2 inch thick.

Step 7: Carefully place patties in the hot oil, cooking 3-4 at a time without overcrowding the pan.

Step 8: Cook for 3-4 minutes per side until golden brown and crispy on the outside and tender inside.

Step 9: Transfer cooked patties to a paper towel-lined plate to drain excess oil.

Step 10: Serve immediately while hot and crispy, garnished with additional fresh herbs if desired.