Crispy Cabbage Steaks Garlic (Print Version)

Thick cabbage slices air-fried until crisp, topped with garlic butter for a simple flavorful dish.

# What You Need:

→ 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 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon onion powder

→ Oil

09 - 2 tablespoons olive oil

# How To Make:

01 - Set air fryer temperature to 375°F and allow to preheat for 3-5 minutes.
02 - Slice cabbage into 1-inch thick rounds to form steaks. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Combine melted butter, minced garlic, and chopped parsley in a small bowl. Mix until well combined and set aside.
04 - Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
05 - Sprinkle both sides of each cabbage steak evenly with smoked paprika, sea salt, black pepper, and onion powder.
06 - Place seasoned cabbage steaks in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
07 - Air fry at 375°F for 10 minutes until edges begin to crisp and brown.
08 - Flip cabbage steaks using tongs and air fry for an additional 8 minutes until golden and crispy around all edges.
09 - Remove hot cabbage steaks from air fryer and immediately brush generously with prepared garlic butter mixture.
10 - Transfer to serving plate and garnish with additional fresh parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It turns a vegetable most people ignore into something crispy and addictive, almost like a guilty pleasure you don't have to feel guilty about.
  • The garlic butter hits at exactly the right moment—when the cabbage is still hot enough to absorb every bit of that rich, savory flavor.
02 -
  • Don't rush the drying step—I learned this by making soggy cabbage the first three times, thinking I was being efficient by skipping the paper towels.
  • The garlic butter must go on immediately while the cabbage is hot; cold cabbage won't absorb it the same way, and you'll end up with a puddle of butter instead of a glaze.
03 -
  • A little bit of garlic powder mixed into the paprika blend before brushing on the oil creates an even more cohesive flavor that doesn't have any harsh raw garlic notes.
  • If your air fryer has hot spots, rotate the basket halfway through the first fry to ensure even browning on all the cabbage steaks.
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