Heat a skillet or wok over medium-high, add oil. Once shimmering, add garlic and stir for 1-2 minutes. Remove and set aside.
Add cabbage. If using a skillet, the amount seems too much, but cabbage will soon shrink. Allow the bottom layer of cabbage to brown. With a wooden spoon or spatula, turn the cabbage and brown again. Repeat for about 3 minutes total.
Once browned, add ¼ cup water (this will steam and shrink the cabbage), minced onions, ginger, pepper(s), bullion, soy sauce, and return the garlic. Stir and let steam until the cabbage reduces, about 5-10 minutes.
Add ¼ cup vegetable broth and stir, then taste about a minute later. If needed add additional vegetable broth and seasoning. Does it taste amazing? Push the recipe to perfection with a drizzle of sesame oil.
Enjoy warm, then reheat or dive head first right out the fridge cold (but promise you won't tell my mom I told you so).
Notes
If using fresh ginger, the conversion is—every 1/4 teaspoon ground = 1 Tablespoon fresh.