Crispy Cabbage in 15 Minutes

These air fryer cabbage wedges have become my go-to vegetable side dish when I need something healthy and delicious but don't have the energy for elaborate cooking. The air fryer transforms ordinary cabbage into something special with crispy, caramelized edges and a tender center that makes even vegetable skeptics come back for seconds. I started making these on a random Tuesday when I needed to use up half a cabbage sitting in my fridge, and now they're in constant rotation because they take literally fifteen minutes from start to finish.

My kids used to turn their noses up at cabbage until they tried these, and now they actually request them because they love picking off the crispy edges. Watching them voluntarily eat vegetables without complaint feels like a parenting miracle I never thought I'd experience.

Ingredients You'll Need

• Green cabbage (about one pound, which is roughly half a medium head): Cut into four thick wedges that hold together; the wedges should be about one inch thick in the middle for even cooking
• Whole grain Dijon mustard (about a tablespoon): Adds tangy depth and helps the other seasonings stick to the cabbage; smooth Dijon works fine if that's what you have
• Apple cider vinegar (about a tablespoon): Brings brightness and mild acidity that pairs beautifully with cabbage while helping tenderize it; white wine vinegar substitutes well
• Olive oil (about two tablespoons): Helps the cabbage crisp up and browns in the air fryer while carrying the flavors of the seasonings
• Smoked paprika (about a teaspoon): Contributes a delicious smoky, savory flavor that's more interesting than regular paprika; worth keeping in your spice drawer
• Salt and pepper (to taste): Essential for bringing out all the other flavors and preventing bland cabbage

Step-by-Step Instructions

Cut the cabbage into uniform wedges:

Place your whole head of cabbage on a cutting board and use a large, sharp knife to cut it in half from top to bottom through the core. Take one half and cut it into two thick wedges, making sure each wedge is about one inch thick at the center and keeping part of the core attached to each wedge so it holds together during cooking. The core is what keeps all the layers connected, so don't trim it away completely or your wedges will fall apart into individual leaves in the air fryer. Repeat with the other half of the cabbage if you're making more than four wedges, or save the remaining cabbage wrapped tightly in the fridge for another use.

Mix the seasoning mixture together:

In a small bowl, whisk together your whole grain Dijon mustard, apple cider vinegar, olive oil, smoked paprika, salt, and pepper until everything is well combined and emulsified into a cohesive mixture. The mustard helps emulsify the oil and vinegar so they don't separate, creating a thick sauce that will coat the cabbage evenly. Make sure to mix it thoroughly so the paprika is distributed throughout rather than clumping in spots, and taste it to see if you want to adjust the salt or add more spice.

Brush the seasoning mixture onto all sides:

Use a silicone brush or pastry brush to generously brush the seasoning mixture all over each cabbage wedge, making sure to get the flat cut sides, the rounded outer side, and working the mixture down into the layers where the leaves separate. Don't be shy with the mixture because you want every surface seasoned for maximum flavor, and those nooks and crannies between the leaves are where the most delicious crispy bits will form. Use all of the seasoning mixture, dividing it evenly among the four wedges so none of that flavor goes to waste.

Arrange wedges in the air fryer basket:

Place your seasoned cabbage wedges in your air fryer basket in a single layer with space between them for air to circulate, which ensures even cooking and crisping. Don't overlap or stack them because the hot air needs to reach all surfaces to create those crispy edges. If your air fryer is small and can't fit all four wedges at once, cook them in two batches rather than crowding them, keeping the first batch warm in a low oven while the second batch cooks.

Air fry until crispy on the edges and tender inside:

Set your air fryer to 375 degrees Fahrenheit and cook the cabbage wedges for about twelve to fifteen minutes, checking them around the ten-minute mark to see how they're browning. The timing can vary depending on your specific air fryer model and how thick your wedges are, so watch them carefully during those last few minutes. The wedges are done when the edges are deeply browned and crispy, the outer leaves are caramelized in spots, and a fork easily pierces through the center showing it's tender all the way through. If some edges are browning faster than others, you can flip or rotate the wedges halfway through cooking for more even results.

Serve immediately while hot and crispy:

Carefully remove the hot cabbage wedges from the air fryer basket using tongs or a spatula, transferring them to a serving platter or individual plates. These are best served immediately while they're still hot and the edges are at their crispiest, losing some of that textural contrast as they sit and cool. Serve them alongside your main protein and other sides, and watch as people who claim they don't like cabbage reach for seconds.

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I learned about keeping the core attached the hard way when my first attempt resulted in loose cabbage leaves scattered all over the air fryer basket instead of nice intact wedges. Now I always make sure each wedge has a piece of core running through it, and they stay together perfectly.

Why Air Frying Works So Well

The air fryer is genuinely the best method for cooking these cabbage wedges because the circulating hot air creates effects you simply can't achieve with other cooking methods. The high heat and constant air movement **caramelize the natural sugars** in the cabbage, developing deep flavor and those crispy, browned edges everyone loves. Unlike steaming or boiling which makes cabbage waterlogged and bland, air frying **concentrates the flavors** and creates textural contrast. Compared to roasting in the oven which takes longer and heats up your whole kitchen, the air fryer is faster and more energy efficient. The result is cabbage that's transformed from something boring into something genuinely crave-worthy.

Customizing the Seasonings

While the combination of Dijon mustard, apple cider vinegar, and smoked paprika is fantastic and my favorite, you can absolutely adjust the seasonings to match your preferences or what you have available. **Garlic powder** or fresh minced garlic adds savory depth that garlic lovers will appreciate. A pinch of **red pepper flakes** or cayenne brings heat for those who like spicy food. Swapping the smoked paprika for **curry powder** creates an entirely different flavor profile with warm spices. Adding a teaspoon of **maple syrup or honey** to the mixture gives you sweet and savory balance. Italian seasoning with oregano and basil goes in a Mediterranean direction. Even just olive oil, salt, and pepper keeps things simple while still being delicious.

Serving Suggestions

These versatile cabbage wedges pair beautifully with so many different meals, making them a reliable side dish you can turn to again and again. They're perfect alongside grilled or roasted proteins like **chicken, pork chops, steak, or salmon**, with the cabbage providing a lighter counterpoint to rich meat. Serving them with **grain bowls** that include quinoa, rice, or farro adds vegetables and creates a complete, balanced meal. They work wonderfully next to **pasta dishes**, adding vegetables and a different texture to starchy meals. As part of a larger spread of roasted vegetables, they contribute variety and that distinctive cabbage flavor. You can even chop them up after cooking and toss them into salads for warm, crispy vegetable additions.

Choosing and Storing Cabbage

Green cabbage is incredibly affordable and keeps for weeks in the refrigerator, making it a practical vegetable to always have on hand. When selecting cabbage at the store, look for heads that feel **heavy for their size** with tight, crisp leaves and no brown spots or wilting. A medium head typically weighs about two pounds and will give you four to eight wedges depending on how thick you cut them. Store **whole cabbage wrapped loosely in plastic** in the crisper drawer where it will stay fresh for two to three weeks. Once you've cut into a head, wrap the remaining portion tightly in plastic wrap or store it in an airtight container, and use it within a week for best quality.

Nutritional Benefits

Beyond just tasting good, cabbage is genuinely one of the **healthiest vegetables** you can eat, packed with nutrients while being extremely low in calories. One serving of these wedges provides significant amounts of **vitamin C**, which supports immune function and skin health. The beta carotene converts to **vitamin A** in your body, supporting eye health and immune function. **Folate** is essential for cell division and particularly important for pregnant women. **Vitamin B6** helps with brain development and keeping the nervous system healthy. Cabbage also contains fiber for digestive health and antioxidants that may help reduce inflammation.

Troubleshooting Common Issues

The most common problem people encounter is **uneven cooking** with some parts burnt while others are still raw, which usually happens when wedges are cut to different thicknesses. Make sure all wedges are **uniformly one inch thick** at the center for consistent results. If the outer leaves are burning before the center is tender, your air fryer temperature is too high or you're cooking too long, so reduce the temperature by 25 degrees or check earlier. Wedges falling apart during cooking means you didn't leave enough core attached, so be more generous with that core portion next time. If they're not getting crispy enough, make sure you're using enough oil in your seasoning mixture and not overcrowding the air fryer basket.

Making Ahead and Leftovers

While these cabbage wedges are absolutely best fresh from the air fryer when the edges are at their crispiest, you can prep components ahead to save time. Cut the wedges and mix the seasoning mixture up to a **day in advance**, storing them separately in the fridge until you're ready to brush and cook. Leftover cooked wedges can be stored in an airtight container in the refrigerator for two to three days, though they lose that crispy texture and become softer. **Reheat them in the air fryer at 350 degrees for about five minutes** to crisp them back up somewhat, though they'll never be quite as perfect as when freshly made.

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These air fryer cabbage wedges have earned their place as one of my most-made vegetable recipes because they require minimal effort while delivering maximum flavor and satisfaction. The combination of being genuinely healthy, incredibly affordable, quick to make, and surprisingly delicious means they check every box for a weeknight side dish that actually gets eaten instead of pushed around the plate, and I love how something so simple has become a family favorite that everyone looks forward to.

Frequently Asked Questions

→ Can I use a different type of cabbage?

Yes, you can try red cabbage or savoy cabbage. Keep in mind that cooking times might vary slightly depending on the type you choose.

→ Do I need to preheat my air fryer?

No preheating needed for this recipe. Just place the cabbage wedges in the basket and start cooking right away.

→ How do I store leftover cabbage wedges?

Store them in a sealed container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to get them crispy again.

→ Can I make this without mustard?

Sure! You can skip the mustard and add a bit more olive oil, or try using tahini or a splash of soy sauce for different flavors.

→ What should I serve with these cabbage wedges?

They go great with grilled chicken, fish, rice bowls, or alongside a fresh salad. They're versatile enough to pair with almost any meal.

→ Why are my cabbage wedges not getting crispy?

Make sure you're not overcrowding the air fryer basket. The wedges need space for air to circulate. Cook in batches if needed.