I used to think cabbage steaks were just… fine. You know the type—soft in the middle, kind of browned on the edges, and honestly forgettable. I made them because I should, not because I wanted to.
Then one night, after absolutely nuking a head of cabbage out of frustration (and hunger), I accidentally cracked the code for extra crunchy air fryer cabbage steaks. Not soggy. Not limp. Actually crispy. Like “wait, this is cabbage?” crispy.
I’ve made these more times than I can count now. I’ve messed them up, fixed them, over-seasoned them, under-seasoned them, and annoyed my family by making “that cabbage thing” again. Worth it.
If you’ve ever wondered why cabbage steaks rarely get really crunchy—or how to make them crave-worthy—this is the version you want.
Why most cabbage steaks disappoint (and how I fixed it)
Cabbage holds a lot of water. Like, a lot. That’s the main issue nobody explains clearly.
Most recipes:
- Slice cabbage
- Oil it
- Toss it in the air fryer
- Hope for the best
Hope is not a strategy.
Crunch only happens when you control moisture and surface contact. Once I started treating cabbage more like a potato than a vegetable side, everything changed.
Ever notice how soggy vegetables always taste like regret? Yeah—same reason.
Why the air fryer beats the oven here
I love my oven, but for cabbage steaks, the air fryer wins every time.
Here’s why:
- High, direct airflow dries the surface fast
- Smaller space = faster browning
- No waiting 40 minutes for “almost crispy”
IMO, cabbage needs aggression. The air fryer provides it.
The air fryer I trust (after ruining a few batches)
I’ve tested this recipe in a couple of air fryers, and the most consistent results come from the COSORI Pro II 5.8-Quart Air Fryer.
This is the exact Amazon product page:
👉 https://amzn.to/4r5j00f
Why it works so well:
- Strong, even airflow (huge for cabbage)
- Square basket = more flat surface contact
- Doesn’t randomly cool down mid-cook (been there)
No drama. Just crunch.
Ingredients (simple, but intentional)
You don’t need fancy ingredients. You do need the right amounts.
What I use every time:
- 1 large green cabbage
- Olive oil or avocado oil
- Salt (real seasoning starts here)
Optional upgrades:
- Garlic powder
- Smoked paprika
- Onion powder
- Parmesan (added late—important)
FYI, green cabbage works better than red for crunch. Red tastes great, but it holds onto moisture like it’s emotionally attached.
How to slice cabbage steaks the right way
This matters more than people admit.
What works
- Cut the cabbage into ¾-inch thick steaks
- Slice straight through the core so each piece holds together
What doesn’t
- Thin slices (they burn)
- Wedges (uneven cooking)
- Removing the core (everything falls apart)
Ever tried flipping cabbage confetti with tongs? Yeah. Don’t.
The secret step nobody talks about: drying
After slicing, I lay the cabbage steaks on a towel and pat them dry.
Not gently. Actually dry them.
This single step:
- Reduces steaming
- Improves browning
- Prevents soggy centers
Skip it and you’ll taste the difference. In a bad way.
Seasoning strategy that actually sticks
I brush oil first, then season generously.
Why?
- Oil helps seasoning adhere
- Dry spices burn if they hit dry cabbage
My go-to blend:
- Salt (both sides)
- Garlic powder
- Smoked paprika
Simple beats complicated here. Always.
Air fryer temperature and timing (tested to death)
This is where most recipes go wrong.
The setup
- Preheat air fryer to 400°F
- Place cabbage steaks in a single layer
Crowding kills crisp. Cook in batches if you need to. I hate it too.
Cook time
- 10 minutes
- Flip carefully
- 8–10 more minutes
You want:
- Deep browning on edges
- Slight blistering
- No visible moisture pooling
If they look pale, they’re not done. Trust your eyes.
When to add cheese (very important)
If you’re using parmesan, wait until the last 3 minutes.
Add it earlier and you’ll:
- Burn the cheese
- Lose crisp
- Question your life choices
Late cheese = golden, salty magic.
Extra crunch tricks I learned the hard way
Use enough oil
Dry cabbage won’t crisp. It’ll just… exist.
Flip once, not constantly
Too much flipping releases steam.
Don’t lower the temp
High heat drives moisture out. Lower heat traps it in.
Eat immediately
Cabbage loses crisp as it sits. This isn’t meal prep food, IMO.
Flavor variations I actually make again
Garlic Parmesan
- Parmesan + garlic powder
- Finish with black pepper
Smoky BBQ
- Smoked paprika + chili powder
- Serve with BBQ sauce on the side
Lemon Herb
- Lemon zest after cooking
- Fresh parsley
Cabbage absorbs flavor like it’s been waiting its whole life.
What to serve these with
I treat these like a side that thinks it’s the main character.
They pair well with:
- Grilled chicken
- Steak
- Burgers
- Air fryer salmon
Or I eat two steaks straight off the tray. No judgment.
Common mistakes (so you don’t repeat mine)
- Skipping the drying step
- Using low heat
- Overcrowding the basket
- Adding cheese too early
- Under-seasoning
Crunch rewards patience. And salt.
Why this recipe keeps working
Every high-ranking cabbage steak recipe shares the same core ideas:
- High heat
- Moisture control
- Flat surface contact
- Simple seasoning
Once you respect those rules, cabbage stops being boring and starts being addictive.
Who knew?
Ingredients
Method
- Preheat air fryer to 400°F.
- Slice cabbage into ¾-inch thick steaks through the core.
- Pat cabbage dry thoroughly.
- Brush both sides with oil and season evenly.
- Air fry for 10 minutes.
- Flip carefully and cook 8–10 more minutes until crispy.
- Add parmesan in the last 3 minutes if using. Serve immediately.
Notes
- Dry cabbage crisps better—don’t skip it
- Cook in batches for best results
- High heat is non-negotiable
- Eat immediately for max crunch
Final thoughts (honest ones)
I never thought I’d crave cabbage. Yet here we are.
These extra crunchy air fryer cabbage steaks turned a “meh” vegetable into something I actually look forward to. They’re cheap, fast, and way more satisfying than they have any right to be.
If you try them once, you’ll tweak them, personalize them, and make them again. That’s how you know a recipe works.