Air Fryer Reference
Cabbage Wedges
veggie · fresh
- Temperature
- 375 °F
- 191 °C
- Total time
- 14 min
- 1 medium head green cabbage (about 2 lb)
- Flip at
- 7 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Outer leaves are deeply browned with charred ruffled edges; the cut faces are caramelised mahogany; a paring knife slides through the core with no resistance. Loose outer leaves in the basket will be near-black and crackly — those are the prize.
Oil & seasoning
Brush 1–2 tablespoons olive oil on BOTH cut faces of each wedge before loading. Bare cabbage stays pale and tough; the oil carries the heat across the curved layered surface so the outer leaves char while the core cooks through.
Season with: coarse sea salt, freshly cracked black pepper, garlic powder, smoked paprika, lemon wedges to finish, Parmesan or crumbled feta (after cooking).
Watch out for
- Cut THROUGH the core, not around it. The intact core wedge holds the layered leaves together during the cook; cabbage cut crosswise (into rounds or strips) falls apart in the basket and the loose pieces burn before the core cooks.
- Brush oil on BOTH cut faces — top and bottom. Half the surface area sits down on the basket grate for 7 minutes; a dry face there steams instead of caramelising and the result is one charred side and one pale side even after the flip.
- Flip at the midpoint with a wide spatula, not tongs. Tongs squeeze the wedge and break the layered structure; a flat spatula slides under the whole wedge and turns it intact.
- Salt the cut faces just before loading, not earlier. Salting the wedges 30+ minutes ahead draws out moisture that should stay inside the leaves during the cook — the result goes from caramelised to limp.