Savoy cabbage from the airfryer

Name: Savoy cabbage from the airfryer
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 4 servings
Ingredients: 1 piece savoy cabbage (approx. 800 g); 2 tbsp rapeseed oil; 1 tsp caraway seeds (whole); 1 tsp salt; pepper to taste; 1 tbsp cider vinegar

A German everyday recipe for the whole country: savoy cabbage goes into the basket in wedges with whole caraway seeds and roasts at the edges instead of being boiled soft in a pan. The curly leaf tips turn crisp and nutty while the heart of the wedge stays tender and juicy. The hot airflow dries the cabbage off and browns it with two tablespoons of oil, but only four wedges ever fit side by side in the basket.

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Cook time

34 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

95 kcal

Calories

6 g

Protein

5 g

Fat

6 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.00 · ~€0.50/serving

Instructions

1
Pull the wilted outer leaves off the savoy cabbage, wash the head and quarter it lengthways. Trim the stalk back only slightly and leave it in place, as it holds the leaves of the wedge together.
2
Mix the rapeseed oil with the whole caraway seeds, the salt and the pepper and rub it all over the wedges, including between the outer layers of leaves.
3
Preheat the airfryer to 180 °C.
4
Lay the wedges in the basket in a single layer, well spaced, and stack nothing on top; cook larger quantities in two batches. Cook at 180 °C.
5
Turn the wedges and cook on at 180 °C until the cut surfaces are brown and the leaf tips are crisp.
6
Put the hot wedges on a warmed platter and drizzle them with the cider vinegar.