Crispy Cabbage Steaks Garlic (Printable Format)

Air fried cabbage slices with garlic butter, delivering crispy edges and rich flavor in minutes.

# What's Needed:

→ Vegetables

01 - 1 medium green cabbage, outer leaves removed

→ Garlic Butter

02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped

→ Seasonings

05 - 1 teaspoon smoked paprika
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon onion powder

→ Oil

09 - 2 tablespoons olive oil for brushing

# How To Make It:

01 - Set air fryer to 375°F (190°C) and allow to reach temperature.
02 - Slice cabbage into 1-inch thick rounds to form steaks. Pat dry thoroughly with paper towels to remove excess moisture.
03 - In a small bowl, whisk together melted butter, minced garlic, and chopped parsley. Set aside until ready to use.
04 - Brush both sides of each cabbage steak evenly with olive oil using a pastry brush.
05 - Sprinkle both sides of each cabbage steak with smoked paprika, sea salt, black pepper, and onion powder.
06 - Place seasoned cabbage steaks in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
07 - Air fry for 10 minutes, carefully flip steaks using tongs, then continue air frying for an additional 8 minutes until golden and crispy around the edges.
08 - Immediately upon removing from air fryer, brush hot cabbage steaks generously with the garlic butter mixture.
09 - Transfer to serving platter and serve warm. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something restaurant-worthy with barely any effort or fancy techniques.
  • The crispy edges and tender center hit that perfect textural sweet spot that keeps people reaching for seconds.
  • It's naturally vegetarian, gluten-free, and ready faster than most side dishes actually deserve to be.
02 -
  • Pat your cabbage completely dry before seasoning—I learned this the hard way when my first batch steamed instead of crisped, and I vowed never again.
  • Use the full amount of salt and smoked paprika because cabbage is mild and needs bold seasoning to shine; holding back leaves you with something forgettable.
  • Don't skip the flip at the 10-minute mark; both sides need direct air circulation to get that golden, caramelized edge texture.
03 -
  • Buy your cabbage the day you're cooking so it's fresh and crisp; older cabbage can get woody and won't crisp the same way.
  • If your air fryer basket is small, do these in two batches rather than overcrowding—crispiness is impossible when things are touching and steaming each other.
Return