Heat wok or large pan over medium heat on stove. Cook garlic and onion 2-3 minutes. Stir in cabbage, tomatoes, liquid aminos, rice vinegar and bouillon. Cover with lid, stirring a couple of times. Cook about 8-10 min until cabbage is tender yet still a little crispy. The water from the tomatoes and cabbage will blend with other ingredients to create a tasty sauce.