Tasty Braised Cabbage Sesame

I stumbled on this incredible sesame cabbage dish last winter while trying to use up stuff in my fridge before going away. Now I buy cabbage on purpose just to whip this up! When you mix butter, sesame oil, and oyster sauce together, boring cabbage turns into something you'll actually fight over.

My husband couldn't stop laughing when I told him cabbage was for dinner. But just minutes later, he was grabbing bits right from my plate! These days he wants it almost every week.

Ingredients List

• Cabbage: I usually pick green cabbage, though red works too (just know it'll turn everything purple!). Go for heads that feel heavy and don't have any brown marks.
• Butter: Just plain salted butter is perfect – it somehow makes cabbage taste fancy and rich.
• Sesame oil: Get the dark toasted type for way better flavor than the light version. You won't need much!
• Oyster sauce: This rich, dark sauce is what makes everything magic. It gives that can't-quite-place-it depth that keeps you coming back.
• Soy sauce: I grab low-sodium so I can add salt as needed. Standard works fine too.
• Chili oil or sambal: Brings some warmth without going overboard. Leave it out if you can't handle heat, but it really balances the sweet notes.
• Honey: Just a tiny bit to smooth everything out. In a pinch, brown sugar works too.

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Cooking Instructions

Prepping Your Cabbage

Split your cabbage into four parts but don't cut out that core! That was my biggest goof the first time – everything fell apart into tiny bits. When you keep the core, the wedges stay together nicely while cooking.

Stovetop Technique

I mostly use the cast iron approach because those charred edges taste amazing. Make sure your pan gets super hot first. Let the cabbage get nice and brown before adding any water – that browning creates tons of flavor!

Air Fryer Option

When using your air fryer, don't forget to spray the cabbage with oil. It's the difference between boring and fantastic! And make sure you turn it halfway for even browning.

Adding Your Sauce

No matter how you cook it, put the sauce in toward the end. It's got sugar from honey and oyster sauce that can burn if it goes in too early. I like to pour some sauce, flip the cabbage, add more, then let it bubble just a bit.

I always thought cabbage was just that mushy stuff served with corned beef once a year. This dish totally changed my mind about cabbage! Now I buy one almost every time I shop because they're cheap and stay good in the fridge forever.

Pairing Suggestions

This goes perfectly with some grilled salmon or chicken legs. For a meat-free meal, I put it on rice topped with a runny egg – so good when the yolk mixes with the cabbage! Weirdly, it's also great next to mac and cheese for an upgraded comfort food dinner.

Try These Twists

Mix in some fresh ginger and a dash of rice vinegar for a zestier flavor. Toss in sliced mushrooms while cooking for extra depth. Top with green onions and toasted sesame seeds before serving for some crunch and color. Want a fuller meal? Add some ground chicken or pork halfway through the cooking time.

Storage Notes

This stuff stays good for about 3 days in your fridge. The air fryer works great for warming it up – gives back that nice crispy texture in just a couple minutes. Sometimes I chop up the cold leftovers and throw them into fried rice or noodles the next day.

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Expert Advice

• Go with a thick-bottomed pan that holds heat well – flimsy pans won't give you crispy bits
• Be generous with salt during the first browning stage
• If your cabbage seems extra firm and fresh, cook it a minute or two longer

I've watched friends who claimed to hate cabbage go back for more helpings of this dish. There's just something about those charred outer leaves next to the soft inner parts, all covered in that sweet-savory sesame coating, that wins people over. Give it a try and I bet it'll become a regular at your dinner table!

Frequently Asked Questions

→ Is this dish spicy?

Not unless you prefer it! Skip sambal or chili oil for a mild version.

→ Can I use different oils?

Sure, swap avocado oil with any neutral option like canola or sunflower.

→ What cabbage works best?

Green cabbage is ideal, but napa cabbage is a great alternate choice.

→ Can I prepare it ahead?

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

→ How do I ensure it’s vegan?

Replace butter with a plant-based option and use hoisin instead of oyster sauce.