Arroz Cartagena

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1/4 cup unsalted butter

1/2 white onion, finely chopped

1/2 red bell pepper, cut into 1/4 inch dice

2 teaspoons ground cumin

1/2 small Savoy cabbage, core removed, thinly sliced

4 ripe plum tomatoes, peeled, seeded, and coarsely chopped

4 cups water

1 pound long-grain white rice

3/4 teaspoon salt

4 green onions, light and dark green parts only, finely sliced