These air fryer cabbage wedges come out smoky at the edges, sweet in the middle, and then you hit them while they’re hot with chili oil (chili crisp if you’re in the US), fresh thyme and a shower of Parmesan. I like to keep cabbage around because it’s cheap, it lasts ages in the fridge, and my gut will quietly thank me for the fibre too.
I resisted getting an air fryer for a while (no space for more gadgets in our Victorian home kitchen), but my new-ish oven has an air fryer function, genius! Not to mention that our son was decluttering and gifted us his countertop air fryer – I’ve used it so often (it’s great for small portions or just reheating or crisping up leftovers. That said, you can absolutely make these in a normal oven too – just crank it up and put the fan on to help those edges get properly smoky.
WHY you’ll make this on repeat
I seem to have made these sweet umami cabbage wedges at least every week for months, they are just so easy and deliver so much!
- Tons of flavor, with not much effort: crispy-charred edges, soft in the middle.
- Pantry-friendly seasoning; swap to whatever you’ve got.
- They cook in around 20 minutes, great for busy nights.
- Budget side dish, but naturally high in fiber and plant compounds your gut microbes love.
Watch how to make air fryer cabbage wedges
Ingredients you’ll need
- Cabbage (one regular or a couple of baby cabbages)
- Oil (olive or neutral)
- Peri peri seasoning or smoked paprika or your favorite seasoning
- Chili oil / chili crisp
- Toasted sesame oil, or you can use olive oil (to loosen the chili oil)
- Fresh thyme
- Parmesan (or other hard cheese like Grana Padano or Pecorino Romano)
How to make crispy cabbage wedges (step-by-step)
Time needed: 25 minutes
Smoky-edged air fryer cabbage wedges finished with chili oil (chili crisp), fresh thyme and a shower of Parmesan. A quick, high-heat side that’s crunchy at the edges, sweet in the middle, and full of fiber.
- Prep the cabbage
Cut the cabbage into chunky wedges. Keep a bit of the core on each wedge so it stays together.
- Toss with seasonings
Drizzle with oil and season generously with salt, pepper, minced garlic and peri-peri seasoning (or your seasoning of choice).
- Air fry the cabbage
Air fry until the edges are smoky and charred and the middle is tender. Check and turn them after the top side is nice and caramelized so both sides get some color.
- Finish with chili oil and Parmesan
While they’re still hot, stir chili oil with a little olive or sesame oil so it loosens a bit, then spoon it over the wedges. Serve immediately with plenty of freshly grated Parmesan and picked thyme leaves.
Pro Tips
- Don’t crowd the basket. If the wedges are piled up, they steam. Two batches is worth it for the char.
- Dress them while they’re hot. That’s when the chili oil soaks in the ruffles of the cabbage wedges.
- Want extra gut-friendly perks? After slicing, let the cabbage sit for 5–10 minutes before cooking. It gives natural enzymes time to kick in (no effort required, just… leave it alone).
NERDY NOTE
Cruciferous veg (like cabbage) contain an enzyme (myrosinase) that’s released when you chop it (and starts converting some of its plant compounds into the ones researchers get excited about). High heat can knock that enzyme out, so letting the cut cabbage sit while the air fryer heats gives it a head start.
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with air fried cabbage
These wedges are brilliant alongside:
- pan-seared salmon (like this salmon with pea puree) or a simple lemony white fish
- crispy tofu or halloumi – grab a few tips on the grilled halloumi from my chickpeas and halloumi salad.
- a bowl of buttery beans or lentils (chili oil and beans is always a good idea, I’m obsessed with these miso beans)
- roast chicken or any Sunday roast of your family’s choice, I prefer this grilled chicken supreme though, it has next level flavors!
And if you’ve got some soft squishy brown sourdough on the go, a thick slice to mop up the chili oil is never a bad decision.
variations and substitutions
- Smoky lemon: smoked paprika and lemon zest at the end.
- Sesame-chili: use sesame oil in the drizzle and toasted sesame seeds.
- Cheese-free: toast a handful of cashew nuts or pinenuts and crush them lightly, then sprinkle.
Make these air fryer cabbage wedges once and you’ll start looking at cabbage differently. Caramelized, smoky, a little kick from the chili, then the unexpected umami of the Parmesan! If you try them, tell me what seasoning you used (peri peri? smoked paprika? or your own brilliant fusion?)
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Yes, roast at 200°C / 400°F for 20 minutes.
Usually crowding (they steam) or wedges cut too thick. Give them space, and crank the heat up a little.
Still tasty, but not going to be crispy. If needed, reheat in the air fryer at 180°C for 3–5 minutes.
Air Fryer Cabbage Wedges (Chili Oil, Thyme & Parmesan)
Equipment
- 1 air fryer (oven works too, set to fan/convection, or “air fryer” setting)
- 1 Chopping board
- 1 knife
- 1 mixing bowl (for oil + seasoning)
- 1 Tongs or spatula
- 1 small bowl or cup (to loosen chili oil with extra oil)
- 1 grater
Ingredients
- 1 sweetheart (or pointed) cabbage or 2 baby cabbages, cut into chunky wedges
- 2 tbsp olive oil or neutral oil
- 1/2 tsp fine salt or to taste
- 1 tbsp peri peri seasoning or smoked paprika
- 2 cloves of garlic minced
- 1 tbsp chili oil chili crisp
- 2 tbsp sesame oil or olive oil
- 1 tsp fresh thyme leaves
- 25 g freshly grated Parmesan or ¼ cup
Instructions
- Preheat air fryer to 200°C / 400°F.
- Toss cabbage wedges with oil, salt, garlic, and peri peri seasoning (or smoked paprika).1 sweetheart (or pointed) cabbage, 2 tbsp olive oil, 1/2 tsp fine salt, 1 tbsp peri peri seasoning, 2 cloves of garlic
- Air fry 10 minutes. Flip.
- Air fry 8–10 minutes more until charred at the edges and tender inside.
- Loosen the chili oil with olive/sesame oil and drizzle over hot cabbage.1 tbsp chili oil, 2 tbsp sesame oil
- Scatter picked thyme leaves and grate Parmesan over the top. Serve immediately.1 tsp fresh thyme leaves, 25 g freshly grated Parmesan
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