Heat the sesame oil in a heavy based pan, over a medium to low heat.
Add the garlic, ginger and chilli, and sauté for 2 minutes until softened.
Add the cabbage to the pan, with a tablespoon of water and season with salt and pepper. Clamp the lid on and allow to steam for 5–7 minutes, stirring occasionally. Add a drop more water if you find it’s sticking to the pan. You don’t want to over cook the cabbage. It should retain its vibrant green colour and have a little bite.
Once cooked, take it off the heat and add the fresh lime juice. Adjust seasoning with salt and pepper, if needed.
Transfer to a serving dish and top with toasted sesame seeds.