Addictive Sesame Braised Cabbage

I accidentally discovered this amazing sesame cabbage recipe last winter when trying to clean out my fridge before vacation. Now I deliberately buy cabbage just to make it! The combination of butter, sesame oil, and oyster sauce transforms boring cabbage into something you'll literally fight over the last piece of.

My husband literally rolled his eyes when I told him we were having cabbage for dinner. Ten minutes later, he was stealing pieces right off my plate! Now he asks for this at least once a week.

What You'll Need

• Cabbage: Green cabbage is my go-to, but red works amazingly too (though it stains everything purple!). Look for tight, heavy heads without brown spots.
• Butter: Regular salted butter works great here – it creates this rich base that somehow makes cabbage taste luxurious.
• Sesame oil: The dark toasted kind packs way more flavor than the light stuff. A little goes a long way!
• Oyster sauce: This thick, savory sauce is the secret weapon here. It adds that hard-to-describe umami that makes you keep eating.
• Soy sauce: I use low-sodium so I can control the salt level. Regular works fine too.
• Chili oil or sambal: Adds heat without overwhelming. Skip if you're spice-sensitive, but I think it balances the sweetness perfectly.
• Honey: Just a touch to round everything out. Brown sugar works in a pinch.

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Making Magic Happen

Cabbage Prep

Cut your cabbage into quarters but leave that core intact! This was my big mistake the first time – the wedges fell apart into a million pieces. The core holds everything together beautifully during cooking.

Pan Method

I usually go with the cast iron method because I love those super browned edges. The key is getting the pan really hot before adding the cabbage. Let it get properly browned before you add any water – that caramelization is flavor gold!

Air Fryer Secret

If using the air fryer method, don't skip spraying the cabbage with oil. It makes all the difference between "meh" and "wow!" Also, flipping halfway ensures even cooking and browning.

Sauce Application

Whichever cooking method you choose, add the sauce toward the end. It contains sugar (from the honey and oyster sauce) which can burn if added too early. I like to spoon some sauce, flip, spoon more, and let it caramelize just slightly.

I grew up thinking cabbage only came boiled to death with corned beef once a year. This recipe changed my relationship with cabbage completely! Now I grab one almost every grocery trip because they're dirt cheap and last forever in the fridge.

Serving Ideas

This makes an amazing side dish with grilled salmon or chicken thighs. For a vegetarian meal, I serve it over rice with a fried egg on top – the runny yolk with the cabbage is heavenly! It also goes surprisingly well with mac and cheese for a comfort food upgrade.

Switch It Up

Add grated ginger and a splash of rice vinegar for a brighter flavor profile. Throw in some sliced mushrooms during the cooking process for extra umami. Sprinkle toasted sesame seeds and sliced green onions on top before serving for crunch and freshness. For a heartier dish, add ground pork or chicken halfway through cooking.

Keeping It Fresh

Leftovers keep surprisingly well for about 3 days in the fridge. The air fryer is definitely the best way to reheat – it brings back that crispy texture in just a few minutes. I sometimes chop up cold leftovers to add to fried rice or noodles the next day.

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Pro Tips

• Use a heavy pan that retains heat well – thin pans won't give you those crispy edges
• Don't be shy with the salt during the initial browning stage
• If your cabbage is very fresh and tight, add an extra minute or two of cooking time

I've served this to friends who swore they hated cabbage and watched them go back for seconds. There's something about the contrast between the crispy charred outer leaves and the tender inner layers, all coated in that savory-sweet sesame sauce, that turns cabbage skeptics into believers. Try it once and I guarantee it'll become a regular in your dinner rotation!

Frequently Asked Questions

→ Is this spicy?

The spice is optional - sambal or chili oil can be omitted for a milder version.

→ Can I substitute other oils?

Yes, any neutral cooking oil can replace avocado oil.

→ What type of cabbage works best?

Regular green cabbage is best, but napa cabbage also works well.

→ Can I make this ahead?

Best served fresh, but reheats well in a skillet or air fryer.

→ How do I make it vegan?

Use plant-based butter and substitute vegetarian oyster sauce or hoisin sauce.