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Melt the butter in a wok or large non-stick skillet over medium-high heat. Add the cabbage and soy sauce to the pan and cook, stirring occasionally, about 5 minutes or until cabbage is tender.
Reduce the heat to medium-low. Stir the green onion and eggs in with the cabbage and cook, stirring often, until eggs just begin to set, about 1 minute. Take off the heat and season with freshly ground pepper.
Serve over steamed jasmine rice.