White cabbage steaks with cheese crust from the airfryer

⏱ 40 min · 🍽️ 4 Servings · 🧂 8 Ingredients

Ingredients

  • 1 piece white cabbage (approx. 1 kg)
  • 3 tbsp olive oil
  • 1 tsp salt
  • pepper to taste
  • 1 tsp sweet paprika
  • 1 tsp caraway seeds (whole)
  • 100 g grated hard cheese
  • 1 tbsp parsley

Instructions

  1. Remove the loose outer leaves from the white cabbage. Individual leaves do not belong in the basket, as the airflow whirls them up and they burn on the heating element.
  2. Cut the cabbage crossways into four slices about two centimetres thick. The stalk stays in and holds the slices together.
  3. Mix the olive oil with the salt, the pepper, the sweet paprika and the caraway seeds and brush the slices with it on both sides.
  4. Preheat the airfryer to 190 °C.
  5. Lay the slices in the basket in a single layer, well spaced, and stack nothing on top; whatever does not fit side by side goes in for a second batch. Cook at 190 °C.
  6. Turn the slices carefully with a wide spatula so that they do not fall apart and cook on at 190 °C until the stalk is soft.
  7. Scatter the grated hard cheese over the slices and bake at 190 °C until it has melted and is golden brown. The cheese sits on the cabbage and so does not drip through; loose cheese with nothing underneath does not belong in the appliance.
  8. Chop the parsley finely and scatter it over the white cabbage steaks.
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White cabbage steaks with cheese crust from the airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandhauptgerichtheissluftfritteusevegetarisch

White cabbage steaks with cheese crust from the airfryer

A German vegetable dish that comes to the table all over Germany: thick slices of white cabbage that roast in the basket and are given a crust of grated hard cheese at the end. The edges of the leaves turn dark and crisp while the inside stays juicy and tastes sweet and nutty, and the caraway makes the cabbage easier to digest. In the basket the cabbage browns more strongly than in a large oven and no tray has to be heated — but only two slices fit side by side.

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

273 kcal

Calories

10 g

Protein

20 g

Fat

19 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.90 · ~€0.75/serving
  • 🛒

Instructions

  1. 1

    Remove the loose outer leaves from the white cabbage. Individual leaves do not belong in the basket, as the airflow whirls them up and they burn on the heating element.

  2. 2

    Cut the cabbage crossways into four slices about two centimetres thick. The stalk stays in and holds the slices together.

  3. 3

    Mix the olive oil with the salt, the pepper, the sweet paprika and the caraway seeds and brush the slices with it on both sides.

  4. 4

    Preheat the airfryer to 190 °C.

  5. 5

    Lay the slices in the basket in a single layer, well spaced, and stack nothing on top; whatever does not fit side by side goes in for a second batch. Cook at 190 °C.

  6. 6

    Turn the slices carefully with a wide spatula so that they do not fall apart and cook on at 190 °C until the stalk is soft.

  7. 7

    Scatter the grated hard cheese over the slices and bake at 190 °C until it has melted and is golden brown. The cheese sits on the cabbage and so does not drip through; loose cheese with nothing underneath does not belong in the appliance.

  8. 8

    Chop the parsley finely and scatter it over the white cabbage steaks.

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