Go Back
Golden brown air fryer cabbage steaks arranged on a white plate, garnished with fresh herbs.
Layla

Air Fryer Cabbage

Crispy-edged, tender-centered cabbage wedges with a garlicky parmesan crust that convert even cabbage skeptics.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage
  • 1 small head green cabbage about 2 lbs, outer leaves removed
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Topping
  • 0.25 cup parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tsp lemon juice freshly squeezed

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Pastry brush or spoon

Method
 

Prep
  1. Cut the cabbage in half through the core, then cut each half into 3 equal wedges, keeping the core intact so the wedges hold together. You should have 6 wedges total.
  2. In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Add the cabbage wedges and toss gently to coat all surfaces, including the cut sides and outer leaves.
  3. Preheat your air fryer to 375F. Arrange the wedges in a single layer, cut sides down, working in batches if needed. Air fry for 12 minutes until the bottoms are deeply golden and the edges start to char.
  4. Flip the wedges onto their other cut side. Sprinkle the grated parmesan evenly over the top of each wedge. Air fry for another 6 minutes until the cheese is melted and crispy at the edges and the cabbage is tender when pierced with a knife.
Serve
  1. Transfer to a serving plate immediately. Drizzle with fresh lemon juice and scatter chopped parsley over the top. Serve hot while the edges are still crisp.

Notes

Don't skip keeping the core intact - it holds the wedges together and becomes tender and sweet during cooking. Red cabbage works too but cooks faster, so check at 10 minutes. Leftovers reheat surprisingly well: 3 minutes at 375F restores most of the crispness.