Air Fryer Cabbage
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My air fryer cabbage recipe features tender wedges that are soft in the middle with crisp edges. It makes a healthy, filling, and elegant side dish.
Cabbage isn’t usually my family’s first choice when it comes to vegetable side dishes- unless I make it in the air fryer. The hot air crisps the edges and softens the center, turning simple cabbage wedges into a side that’s tender, flavorful, and a little bit addictive.
I first tried air frying cabbage because I wanted an easier, hands-off way to get a perfectly roasted flavor without heating the oven. What started as a quick weeknight experiment has become one of my family’s (especially my partner’s!) favorite sides. The key is in the balance- just enough oil and seasoning to bring out the cabbage’s natural sweetness while keeping every bite light and crispy.
Table of Contents
Why make my air fryer cabbage recipe
- It’s nutritious. Cabbage is naturally high in fiber, vitamin C, and vitamin K. I also only use a dash of oil for flavor and crisping.
- So fast. Thanks to the air fryer, the cabbage is ready to eat in about ten minutes, which is faster than my cabbage steaks.
- Wedges or shredded. I prefer wedges, but I did test them shredded, too.
Key Ingredients
Here are the main ingredients you’ll need to make tender and crisp cabbage wedges. Find the full printable recipe in the recipe card below.
- Cabbage. A standard green cabbage works best for air frying because it holds its shape well and has a naturally mild and sweeter flavor when air fried. I tested red cabbage, but found it didn’t caramelize well. I also tried savoy cabbage, and let me just say it burnt very easily.
- Olive oil OR butter. I prefer using olive oil because it’s consistent, but butter does have a better flavor. The only risk is that it burns easily.
- Spices. I’m using Italian seasoning, smoked paprika, salt, and pepper.
- Mustard. I like to add a tangy element, and mustard works a treat. I tested this with Dijon, American, and English mustard, and Dijon won by a mile. The flavor is unmatched.
The best way to slice cabbage wedges
Now, this is something I learned in culinary school (and it took a while- I think that’s why I love cabbage steaks, because it’s easy to cut). It may seem tricky, but it is all about keeping the core intact.
- Remove loose outer leaves
- Cut the cabbage in half through the core
- Cut each half into wedges. I recommend 1 to 1 1/2 inch wedges, so use your best judgment based on how big the cabbage is. I usually get 2 to 4 wedges per cabbage half
How to cook cabbage wedges in the air fryer
Step 1- Mix. In a small bowl, whisk the oil, seasonings, and mustard.
Step 2- Slice. Using a sharp knife, cut the cabbage into four extra-large or six small wedges.
Step 3- Season. Brush the seasoned oil mix on both sides of the cabbage.
Step 4- Air fry. Place the seasoned raw cabbage wedges in the air fryer and air fry for 8 minutes, or until tender and crispy. Season with salt and serve.
Arman’s recipe tips
- Cabbage must be 100% dry. Even a little bit of moisture remaining on the cabbage will steam it instead of air frying. I know it’s pedantic, but I like to pat dry the wedges, too, to cover all bases.
- Don’t go heavy with the oil. You need some oil, but not more than I’ve recommended. If anything, err on the side of caution.
- Cook in batches. I want your cabbage to be tender, caramelized, and soft. If you cook too many at once, you won’t get the crispy edges (which defeats the purpose of enjoying cabbage).
- Add salt after cooking. A neat trick I learned in culinary school: always salt after air frying. Adding salt beforehand will draw out moisture, which will usually cause water to pool at the base of the air fryer.
Frequently asked questions
I like to keep leftovers in an airtight container in the fridge for up to 3 days. Any longer and the cabbage starts to soften a little too much. You can also freeze portions, and they’ll keep for up to two months.
Yes, you can. I initially tested this recipe this way, but found wedges were easier to serve (and look impressive, if I’m being honest). If you want to use chopped cabbage (it works well for egg rolls in a bowl), follow the same process, but instead of brushing the oil mixture, toss the chopped cabbage in it. Air fry for 6 minutes, shaking the basket halfway through. You will need to do at least two batches (even up to three) to ensure it cooks evenly.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Air Fryer Cabbage
Equipment
Ingredients
- 1 green cabbage 2 to 2 1/2 pounds, washed and dried completely
- 2 tablespoons olive oil or melted butter
- 2 tablespoons Dijon mustard
- 1/2 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon pepper
Instructions
- Preheat the air fryer to 375°F (190°F).
- In a small bowl, whisk together the olive oil, Dijon mustard, Italian seasoning, and pepper.
- Slice the cabbage down the core so you're left with two halves. Slice into 1 to 1 1/2-inch wedges. You should get 2 to 4 wedges from each half.
- Brush the oil mixture on both sides of each wedge and place a single layer in the greased air fryer basket.
- Air fry for 8 minutes, or until golden brown around the edges. Remove from the air fryer and season with salt and serve.
Notes
- Cabbage: Green is best, but purple will work. However, you’ll need to increase the air frying time by about 5 minutes.
- Melted butter versus oil: I find the butter tastes better, but burns easily. If you use butter, keep an eye on the cabbage around the 5-minute mark.
- Leftovers: Keep in the fridge for up to 3 days or the freezer for 2 months.
