Peel the onions and cut into thin rings. Peel the garlic and chop finely. Rinse the chile and cut into rings. Rinse the scallions, trim and cut into 1 cm (approximately 1/3 inch) wide rings.
Whisk together the fish sauce, lime juice, sugar and sesame seeds.
Rinse the cuttlefish under cold running water and cut the tubes into quarters then thinly slice crosswise. Bring a large pot of water to a boil and blanch the tentacles for about 1 minutes. Drain. Toss with the sauce.
Peel the papaya, cut in half, remove the seeds and cut into thin slices.
To serve, arrange the cuttlefish and papaya on the cabbage leaves if using. Place on a serving platter and sprinkle with the sliced onions, garlic, scallions and chile.