This is more of a formula than a recipe, and you can adjust the seasonings and ratios of cabbage to eggs to suit your taste.
Heat the oil in a pan, then add the minced or pressed garlic and sauté briefly until fragrant. Try not to let it burn.
Add cabbage and continue sautéeing until wilted.
Add salt, white pepper, and granulated garlic. Stir, then shove the cabbage over to one side of the pan.
Pour the beaten eggs into the open space in the pan and lightly scramble before mixing into the cabbage.
Serve with sambal oelek, sriracha, or with chilies in soy or chilies in vinegar. Delicious as is, or over rice or another grain, or stuffed into a tortilla.