These air fryer cabbage steaks are one of my favorite side dishes to make. They come out with crispy, charred edges and a tender center that honestly surprises people every time.
The seasoning is simple but really flavorful – smoked paprika, garlic powder, and a few other basics you probably already have in your kitchen.
What I love about making cabbage in the air fryer is how quick it is. You’re looking at about 15-16 minutes total, and most of that is just the air fryer doing its thing.
A little melted butter and fresh lemon juice at the end brings everything together. It sounds simple, but trust me, it makes a big difference.
Whether you serve these alongside grilled chicken, steak, or just eat them on their own, they’re a solid recipe to have in your rotation.
Why You’ll Love This Recipe
Crispy Edges With a Tender Center – The air fryer gives these cabbage steaks perfectly charred edges while keeping the inside soft and fork-tender.
Incredibly Cheap to Make – A whole head of cabbage costs almost nothing and feeds the family as a hearty side dish.
Ready in Under 20 Minutes – From slicing to serving these cabbage steaks take about 16 minutes in the air fryer with barely any prep.
Ingredients
- 1 large Head Green Cabbage
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Unsalted Butter (melted)
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Parsley (chopped)
How To Make
Step 1
Remove any loose or damaged outer leaves from the cabbage. Slice the head through the core into 1-inch thick rounds, keeping the core intact so each steak holds together. You should get 3 to 4 solid steaks from one large head.
Step 2
In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper.
Step 3
Brush both sides of each cabbage steak generously with the seasoned oil mixture, making sure to get some between the layers where possible.
Step 4
Preheat the air fryer to 380F. Place the cabbage steaks in a single layer in the basket, working in batches if needed. Air fry for 8 minutes.
Step 5
Carefully flip each steak and air fry for another 7 to 8 minutes until the edges are nicely charred and crispy while the centers are fork-tender.
Step 6
Transfer to a serving plate, drizzle with melted butter and fresh lemon juice, and finish with a generous sprinkle of fresh parsley. Serve immediately while hot.
Tips
Keep the Core Intact
When you slice the cabbage into steaks, make sure every piece has a section of the core running through it. The core is what holds each steak together in one piece.
If you cut too close to the sides of the head, those outer slices won’t have enough core and they’ll fall apart into loose leaves. Save those pieces for a different use and only air fry the solid center steaks.
You’ll realistically get 3 good steaks from one large head. The two outer “slices” on each side are never going to hold together no matter what you do.
Get the Seasoning Between the Layers
Brushing the outside of each steak is easy, but the flavor really comes through when you work some of that seasoned oil in between the cabbage layers too.
Gently pull the layers apart just slightly and use a brush or spoon to push the oil mixture in there. You don’t need to separate them completely – just enough to let some seasoning sneak in.
If you only season the flat surfaces, the inner layers will taste bland and plain compared to the crispy, flavorful outside.
Don’t Overlap the Steaks
Cabbage steaks need direct airflow hitting both sides to get that crispy, charred edge that makes this recipe so good. If you stack or overlap them, you’ll get steamed cabbage instead of roasted cabbage.
Most air fryer baskets can only fit 1-2 steaks at a time depending on your model. It’s worth doing multiple batches to get the result right.
Related Recipes
- Air Fryer Crispy Brussels Sprouts & Bacon
- Air Fryer Balsamic Glazed Mushrooms
- Air Fryer Roasted Broccoli
- Air Fryer Roasted Cauliflower
- Air Fryer Brown Sugar Glazed Carrots
Frequently Asked Questions
How do I cut the cabbage so the steaks don’t fall apart?
The key is to slice straight through the core and keep it intact on every steak. The core is basically the glue that holds each round together, so don’t trim it off before slicing.
Use a large sharp knife and cut firmly in one motion to get clean 1-inch thick rounds. The outer slices from each side will naturally fall apart into loose leaves since they won’t have enough core – just save those for a different use like coleslaw or stir-fry.
Air Fryer Cabbage Steaks
- 1 large Head Green Cabbage
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Unsalted Butter (melted)
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Parsley (chopped)
- Remove any loose or damaged outer leaves from the cabbage. Slice the head through the core into 1-inch thick rounds, keeping the core intact so each steak holds together. You should get 3 to 4 solid steaks from one large head.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Brush both sides of each cabbage steak generously with the seasoned oil mixture, making sure to get some between the layers where possible.
- Preheat the air fryer to 380F. Place the cabbage steaks in a single layer in the basket, working in batches if needed. Air fry for 8 minutes.
- Carefully flip each steak and air fry for another 7 to 8 minutes until the edges are nicely charred and crispy while the centers are fork-tender.
- Transfer to a serving plate, drizzle with melted butter and fresh lemon juice, and finish with a generous sprinkle of fresh parsley. Serve immediately while hot.