Red cabbage wedges from the airfryer

Name: Red cabbage wedges from the airfryer
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 piece red cabbage (about 1 kg); 2 tbsp rapeseed oil; 1 tsp caraway seeds (whole); 1 tsp salt; pepper to taste; 1 tbsp cider vinegar; 1 tbsp honey

An everyday German recipe from all over Germany: here red cabbage does not go finely shredded into the braising pan but in thick wedges with whole caraway seeds into the basket. The edges turn dark and crisp, the inside stays firm and nutty, and cider vinegar with honey adds the familiar sweet-and-sour note at the end. The hot airflow browns the cut surfaces, which no braising pan can manage, but the cabbage never turns as soft and mild as braised Rotkraut.

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Cook time

38 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

120 kcal

Calories

4 g

Protein

5 g

Fat

13 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.80 · ~€0.45/serving

Instructions

1
Pull the wilted outer leaves off the red cabbage, wash the head and cut it lengthways into eight wedges. Shorten the stalk only slightly and leave a piece of it on every wedge, as it holds the leaves together.
2
Whisk the rapeseed oil with the caraway seeds, the salt and the pepper and rub the wedges all over with it, including between the outer layers of leaves. The cut surfaces stain board and fingers, so rinse them with water straight away.
3
Preheat the airfryer to 190 °C.
4
Lay the wedges in the basket in a single layer with space between them and stack nothing; cook larger quantities in two batches. Cook at 190 °C.
5
Turn the wedges and carry on cooking at 190 °C until the cut surfaces glisten dark and the edges of the leaves are crisp.
6
Whisk the cider vinegar with the honey, drizzle it over the hot wedges and serve at once.