Prepare the Cabbage : Finely chop or shred the cabbage into small rice-like pieces. You can use a food processor for faster results or chop by hand.

Sauté the Vegetables : Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and sauté for 2–3 minutes until slightly softened. Stir in the sliced scallions and cook for another 1–2 minutes until fragrant.

Cook the Cabbage : Add the shredded cabbage to the skillet. Stir well to combine with the other vegetables. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Season the Dish : Sprinkle the bouillon powder, salt, and black pepper over the cabbage mixture. Stir thoroughly to ensure even seasoning. Taste and adjust the salt or pepper if needed.

Serve : Remove the skillet from the heat. Serve the cabbage rice hot as a side dish with your favorite protein or enjoy it as a light, standalone meal.