Prepare the Vegetables : Finely shred the cabbage, dice the red bell pepper, and chop the scallions. Set aside.

Cook the Cabbage : Heat the olive oil in a large skillet or wok over medium heat. Add the shredded cabbage and stir-fry for 5 minutes until it begins to soften.

Add the Bell Pepper and Scallions : Toss in the diced red bell pepper and chopped scallions. Stir well and cook for another 3–4 minutes until the vegetables are tender but still vibrant.

Season the Dish : Sprinkle the bouillon powder, salt, and black pepper over the vegetables. Stir thoroughly to evenly distribute the seasonings. Cook for an additional 2–3 minutes to allow the flavors to meld together.

Serve : Remove from heat and serve warm. This cabbage rice can be enjoyed on its own as a light main course or paired with grilled chicken, fish, or tofu for a complete meal.