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Core the cabbage, section into eighths, & slice into thick chunks (~½" wide).
Toast the sesame seeds. Heat a frying pan / skillet on medium heat for 2 minutes. Add the sesame seeds & toast, moving it around constantly, until lightly toasted & fragrant, 2 to 3 minutes.
To the cabbage, add the celery salt, garlic powder, sesame oil, vegetable stock paste & sesame seeds, & toss very well to ensure that the cabbage chunks are completely broken up & coated.
Allow to sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld. Serve cold from the fridge for optimal crispness.
Keeps in the fridge, in an airtight container, for 5 to 7 days.