Addictive Sesame Cabbage

I stumbled on this incredible sesame cabbage dish while trying to empty my fridge before a trip last winter. Now I buy cabbage just to whip this up! The mix of butter, sesame oil, and oyster sauce turns ordinary cabbage into something you'll actually fight over till the last bit's gone.

When I mentioned we'd have cabbage for dinner, my husband just gave me a look. But minutes later, he was grabbing pieces off my plate! These days he wants it every week.

Necessary Ingredients

• Cabbage: I usually grab green cabbage, though red works wonderfully too (just know it'll turn everything purple!). Pick firm, heavy heads without any brown marks.
• Butter: Plain salted butter is perfect – it builds this incredible base that somehow makes cabbage taste fancy.
• Sesame oil: Get the dark toasted version for more punch than the lighter type. You won't need much!
• Oyster sauce: This rich, dark sauce is what makes this dish special. It brings that can't-quite-explain umami that keeps you coming back.
• Soy sauce: I prefer low-sodium to manage the saltiness myself. Standard works fine though.
• Chili oil or sambal: Brings warmth without taking over. Leave it out if you can't handle spice, but it really balances the sweetness.
• Honey: Just a small amount to tie everything together. In a pinch, brown sugar works too.

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Creating Flavor Magic

Getting The Cabbage Ready

Split your cabbage in quarters but don't remove that core! That was my big goof the first time – everything fell apart while cooking. The core keeps all the pieces together nicely as it cooks.

Skillet Technique

I mostly use cast iron because it gives those amazing browned spots. Make sure your pan gets super hot before dropping in the cabbage. Let it brown properly before adding any water – those caramelized bits are where the good stuff happens!

Air Fryer Option

When using the air fryer way, always spray the cabbage with oil. It's the difference between boring and fantastic! Don't forget to turn it halfway for even browning all around.

Adding The Sauce

No matter how you cook it, save the sauce for later in the process. It has sugars from honey and oyster sauce that can burn if added too soon. I like to pour some sauce, flip the cabbage, add more, and let it thicken just a bit.

I always thought cabbage only came boiled to mush with corned beef once yearly. This dish totally changed my mind about cabbage! I now buy one almost every shopping trip since they're cheap and last ages in the fridge.

Pairing Suggestions

This works brilliantly alongside grilled salmon or chicken thighs. For a meat-free meal, I put it over rice topped with a runny egg – the yolk mixing with the cabbage tastes amazing! Surprisingly, it also pairs really well with mac and cheese for an upgraded comfort meal.

Tasty Variations

Try adding fresh grated ginger and a dash of rice vinegar for extra brightness. Toss in some sliced mushrooms while cooking for more depth. Scatter toasted sesame seeds and green onions on top before serving for texture and color. Want something heartier? Mix in ground chicken or pork midway through cooking.

Storage Notes

You can keep leftovers for about 3 days in the fridge with surprisingly good results. The air fryer works best for reheating – it brings back the crispy bits in just minutes. Sometimes I chop up the cold leftovers to toss into tomorrow's fried rice or noodles.

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Smart Tricks

• Go for a hefty pan that holds heat well – flimsy pans won't give you those tasty crispy edges
• Be generous with salt in the early browning phase
• If you've got really fresh, tight cabbage, you might need to cook it a minute or two longer

I've watched friends who claimed to hate cabbage go back for more of this dish. There's something about the mix of charred outer leaves and soft inner parts, all coated in that sweet-savory sesame mixture, that wins over cabbage haters. Make it once and I bet it'll become a staple in your dinner plans!

Frequently Asked Questions

→ Does it have to be spicy?

Spice is up to you – skip sambal or chili oil for a no-heat option.

→ Can I pick a different oil?

Yep! Swap avocado oil for any mild-flavored cooking oil.

→ Which cabbage is the best option?

Green cabbage is ideal, but napa works great too.

→ Can I prep it in advance?

Tastes best fresh, but reheats easily in an air fryer or skillet.

→ How can I keep it plant-based?

Go vegan with non-dairy butter and swap in hoisin or vegetarian oyster sauce.