Air Fryer Cabbage Steaks
Air Fryer Cabbage Steaks combine green cabbage, olive oil, and smoked paprika; air fry at 400°F for 14 minutes until charred and caramelized.
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Method
- 1
Cut cabbage into 1-inch thick rounds, keeping the core intact to hold them together.
- 2
Brush both sides with olive oil. Season with garlic powder, paprika, salt, and pepper.
- 3
Air fry at 400°F for 12-14 minutes, flipping halfway, until charred on edges and tender in the center.
- 4
Drizzle with balsamic glaze. Top with crumbled bacon, Parmesan, and chives.
- 5
Serve as a side dish or light main course.
Pro tip. Keep the core intact — it's the glue that holds the steak together. Cut thick (1 inch minimum) or they fall apart. The charred edges are what make cabbage steaks special. They should be tender but not mushy — a slight bite in the center is perfect.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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