Air Fryer Cabbage Steaks
These air fryer Cabbage Steaks are a fun and easy way to serve up a veggie side dish that’s full of flavor. I make them with a little butter, lots of seasoning, and a sprinkle of parmesan for a crispy and cheesy top. My kids love snacking on them right out of the basket, and I love that they’re ready in under 30 minutes with barely any mess.
I know cabbage might not sound all that exciting, but trust me, these Air Fryer Cabbage Steaks turn out way better than you’d expect. The air fryer does all the work in just minutes, and what you get is a tender, golden veggie steak with crispy caramelized edges. I season mine with a mix of spices, a little Old Bay, fresh parsley, and a sprinkle of parmesan that melts right on top. So good! You can serve them as a light vegetarian main or alongside your favorite dinner. And hey, if cabbage is your thing, don’t miss my fried cabbage and sausage or this delicious fried cabbage and noodles dish, both are family-approved around here!
Table of contents
I have to say, I love our air fryer. It cuts way down on the oil and still makes everything crispy and delicious, plus it’s way faster than the oven. We use it for everything from air fried bacon (so good!) to pork chops and even fried chicken. If you don’t have one yet, it’s totally worth getting. It’s one of my favorite little kitchen helpers.
Why you will love this recipe
- Dinner helper when time’s tight: I love that I can toss this together when I’m juggling homework, laundry, and figuring out what’s for dinner, again.
- Veggie side my kids actually eat: I didn’t think I’d ever say this, but my kids now ask for cabbage thanks to that crispy and cheesy topping.
- Healthier comfort food: It’s buttery and golden but made with barely any oil, so it is light on your stomach.
- Plays nice with everything else: Whether you serve it as a vegetarian main or a side with pork chops or chicken, it fits in with whatever’s on the menu. I’ve even made it for lunch with just a little ranch or hot sauce on the side.
What you will need
- Cabbage: I usually go with green or white cabbage because their mild flavor turns sweet as it cooks, and that really makes the seasoning pop. I slice them into steaks about three-quarters of an inch thick so they hold together nicely in the air fryer.
- Butter or olive oil: Sometimes I use butter for a comforting flavor, and other times I go for olive oil when I want it a little lighter. Honestly, I like using a tablespoon of each to get the best of both.
- Seasonings: I mix up a quick blend of Old Bay, garlic powder, paprika, onion powder, shredded parmesan, and parsley.
How to make
Get the air fryer ready: I pour a quarter cup of water under the basket to help prevent smoking. Then, I preheat it for about 5 minutes at 360°F.
Mix the seasoning blend: I grab a small bowl and stir together all my spices until they’re well combined.
Season the cabbage: I brush each cabbage steak with melted butter or olive oil, making sure they’re nicely coated. Then I sprinkle the seasoning blend all over.
Air fry the cabbage: I place one cabbage steak in the air fryer basket and cook it for about 8 minutes. If I want the edges extra crispy, I leave it in for another 2 minutes. Serve!
Expert tip
Cut even for crispness
One of my recommendation for making the best air fryer cabbage steaks is to cut them evenly, about ¾ to 1 inch thick. That way they cook at the same rate and stay tender inside while getting crispy on the edges. I also make sure not to overcrowd the basket, so the air can circulate and really crisp them up.
More tips to consider:
- Don’t forget to pour water under the basket! This will catch all the oily drips and prevent them from burning and creating too much smoke.
- Depending on the size of your air-fryer basket, I suggest cooking one piece at a time, so the hot air can really get in and around the cabbage steaks.
- When slicing the head into steaks, keep the stem intact. This will allow you to roast each piece whole.
Recipe Variations
- Oven-roasted: When I don’t want to use the air fryer, I just bake the cabbage at 350°F for 30 to 45 minutes. It still turns out tender and golden.
- Grill: For a smoky flavor, I like to grill the cabbage at about 400 to 425°F for 5 minutes per side. It adds a nice char.
- Use different cheeses: I sometimes swap the parmesan for shredded gruyere or cheddar. Just a sprinkle makes it extra cheesy and satisfying.
- Brush with balsamic vinegar: I mix a tablespoon of balsamic vinegar into the olive oil and brush it all over the cabbage.
- Spicy: If I want some heat, I shake in about ¼ teaspoon of chili flakes or cayenne into the seasoning mix. It really wakes up the flavors.
Serving suggestions
When I serve these cabbage steaks as a main dish, I love to pair them with a bowl of warm minestrone soup and a generous helping of cheesy zucchini casserole. It’s such a filling and yummy vegetarian combo that everyone at the table enjoys, including my kids.
If I’m using them as a side, I’ll plate them next to something hearty like this balsamic pork loin or a comforting bowl of beef stew. They’re also great with lighter proteins like glazed salmon or a delicious roasted chicken, especially when I have my in-laws over and just want to put together a nice dinner without too much work.
How to store leftovers
- Fridge: Once the cabbage steaks have cooled down, I store them in an airtight container in the fridge. They stay fresh for up to three days, but we usually eat them much sooner.
- Freezing: I don’t recommend freezing these because the texture changes and they tend to get mushy once thawed.
- Reheat: When I’m ready to serve them again, I pop them back in the air fryer at 400°F for about 3 minutes until they’re hot and crispy.
Frequently asked questions
I always go with green cabbage because it holds up well in the air fryer and gives me that perfect mix of tender middle and crispy edges. Just make sure it’s firm and fresh when you buy it. A heavy cabbage usually means it has a lot of tightly packed layers, which is perfect for this.
Nope, and that’s one of the reasons I love using the air fryer for these. They cook evenly without having to flip them halfway through, which makes the whole process simpler. I just set the timer and let them do their thing.
I’ve found that cutting the cabbage into ¾ to 1-inch thick slices works best. Any thinner and they can fall apart, but any thicker and they take longer to cook. This size gives you those nice golden edges without drying out the center.
More air fryer recipes:
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Air Fryer Cabbage Steaks
Ingredients
- 1 head cabbage
- 2 tablespoons melted butter or olive oil
Seasoning:
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon onion powder for each cabbage steak piece
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons shredded parmesan very finely
- 1 teaspoon dried parsley
Instructions
- Pour 1/4 cup of water underneath your air fryer basket.
- Preheat the air fryer to 360 degrees F for 5 minutes.
- Slice the cabbage in 3/4″ thick steaks.
- Mix all the seasoning ingredients in a bowl.
- Place cabbage steak pieces on a cutting board and using a kitchen brush grease them with butter. Then sprinkle seasoning on top.
- Place cabbage steak piece into the preheated air fryer basket, close basket, and set the timer to 8 minutes, for crispier edges add 2 more minutes and check again.
- Repeat with the rest of the steaks.
- Serve with lemon wedges and chopped parsley.
Video
Notes
Cut even for crispness
One of my recommendation for making the best air fryer cabbage steaks is to cut them evenly, about ¾ to 1 inch thick. That way they cook at the same rate and stay tender inside while getting crispy on the edges. I also make sure not to overcrowd the basket, so the air can circulate and really crisp them up.More tips to consider:
- Don’t forget to pour water under the basket! This will catch all the oily drips and prevent them from burning and creating too much smoke.
- Depending on the size of your air-fryer basket, I suggest cooking one piece at a time, so the hot air can really get in and around the cabbage steaks.
- When slicing the head into steaks, keep the stem intact. This will allow you to roast each piece whole.