Sichuan-Inspired Cabbage

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3 tablespoons peanut oil

1 pod star anise

2 teaspoons whole cumin seeds

2 teaspoons chile powder 

2 teaspoons cayenne pepper

2 teaspoons whole Sichuan peppercorns 

1 pound green cabbage, cored, halved and sliced 1-inch thick 

3 tablespoons chile crisp sauce, preferably Lao Gan Ma

2 teaspoons soy sauce 

2 teaspoons Chinese black vinegar 

Kosher salt

Fresh cilantro leaves and sliced green onions, for garnish, optional