Line a 4- to 6-quart slow cooker pan with parchment paper. Grease the parchment paper with the oil.

In a large bowl, whisk the eggs with sea salt. Add the cabbage and stir to combine.

Place the mixture into a slow cooker pan. Top the cabbage with the tomato slices.

Cover and cook on LOW for 4 hours. (For crisper cabbage, reduce the time by 30 mins).

Remove from the slow cooker, drizzle with sesame oil and serve with cilantro and sesame seeds.