Crispy Air Fryer Cabbage Wedges have saved so many weeknights at my house. If I’m craving something salty and crunchy but also light, this is the move. The cabbage gets golden on the edges and tender inside, and the zesty dip makes every bite pop. It’s budget friendly, fast, and way more delicious than you’d expect from a humble head of cabbage. If you’ve never air fried cabbage, today’s the day to try it. Let me show you how I make it, with easy swaps and simple steps anyone can follow.
Why You’ll Love This Recipe
I used to think cabbage was only for slaws or soups, but the air fryer changes everything. The high heat and quick cooking time create crispy edges that taste almost sweet, with a satisfying bite. You get that finger food crunch without deep frying, and it pairs with so many meals.
“I made these for a last minute side and my kids asked for seconds. The dip is money. I’ll be making this again on busy nights.”
Here’s what makes these wedges special: they’re quick, they’re affordable, and they’re full of flavor. If you’re new to air frying, this is a great recipe to start with. And if you already love your air fryer, it’s a fun twist that’ll slide right into your rotation. Looking for more air fryer inspo beyond veggies and sides? You can browse more easy ideas here: Air Fryer Recipes.
Another big reason I love these: the zesty dip. It’s tangy, creamy, and takes about one minute to stir together. I whip it up while the wedges cook. And yes, you can customize the seasonings to match any vibe you’re feeling that night.
Key Ingredients + Substitutions
- Green cabbage: Choose a firm, heavy head with tight leaves. Savoy works too for a fluffier texture. Red cabbage looks gorgeous, but it might not crisp quite as much. Still tasty.
- Olive oil: Just a light brush helps the edges brown. Avocado oil also works. If you’re oil cautious, you can mist the wedges to use less.
- Garlic powder + onion powder: These give big flavor with zero fuss. Fresh garlic can burn, so I prefer dry here.
- Smoked paprika: Adds warm color and a subtle smoky note. Sweet paprika or chili powder can pinch hit.
- Salt and black pepper: Go a touch heavier near the outer leaves for extra crunch.
- Parmesan (optional): Sprinkle in the last minutes if you want cheesy, toasty edges.
- Lemon: A quick squeeze at the end brightens everything. Lime works too.
- Zesty dip: Stir together Greek yogurt, a spoon of mayo, Dijon, lemon juice, grated garlic, and chopped parsley. Swap cilantro or dill if that’s your thing. Make it spicier with a pinch of cayenne.
Keep it simple or dress it up. I’ve even tossed the wedges in a little hot honey right after cooking for a sweet and spicy finish. And if you love easy air fryer snacks, you might enjoy these crispy bites too: Crispy Air Fryer Avocado Fries. 
How to Make Air Fryer Cabbage Wedges (Step-by-Step Photos)
Here’s the method that gives me consistent results every time. It’s fast, and you’ll only need a cutting board, a knife, a small bowl for the dip, and your air fryer.
Step 1: Prep the cabbage
Remove any wilted outer leaves, then slice the cabbage into 8 wedges, keeping the core intact so they hold together. Pat the wedges dry so the oil and seasonings stick. Preheat your air fryer to 375 F if your model benefits from preheating.
Step 2: Season and air fry
Mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Brush the mix on all sides of the wedges. Arrange in a single layer, leaving a bit of space between pieces so the air can circulate. Air fry 10 to 14 minutes, turning once halfway, until the edges are browned and crisp and the center is tender. If you’re adding Parmesan, sprinkle it on in the last 2 to 3 minutes so it melts and toasts, not burns.
Step 3: Make the zesty dip
In a bowl, stir together 1/2 cup Greek yogurt, 1 tablespoon mayo, 1 teaspoon Dijon, 1 small grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, a pinch of salt, and pepper. Adjust to taste. If it’s too thick, add a splash of water to loosen.
Finish with a squeeze of lemon over the hot wedges and serve right away with the dip. The outer leaves will be shatter crisp and the inner layers tender. That contrast is the magic.
By the way, if you’re getting into air frying veggies, these are fun too when you need something green and quick: Crispy Air Fryer Frozen Broccoli.
There’s something extra satisfying about pulling a basket of Crispy Air Fryer Cabbage Wedges out and hearing that soft crackle. It’s a small kitchen win that never gets old.
Recipe Tips
Cut evenly: Try to slice the wedges with similar thickness so they cook at the same speed. If a few are thinner, start checking them early and pull them when they’re done.
Don’t overcrowd: Give the wedges breathing room. If you stack them, they’ll steam instead of crisp. Cook in two batches if needed.
Oil lightly, not heavily: You want just enough to help browning and carry the spices. Too much oil can make the edges soggy.
Adjust heat for your model: Air fryers vary. If your edges are browning too fast, drop to 360 F. If they’re not crisping, go up to 390 F for the last couple minutes.
Finish with acid: A squeeze of lemon or a splash of vinegar wakes up the flavors. I love red wine vinegar when I skip the dip and serve the wedges as a side.
Make ahead dip: The dip keeps well up to 3 days in the fridge. Stir before serving. I sometimes double it because it’s great on roasted potatoes and grilled chicken too.
And yes, this technique works beautifully with other veg. The same simple approach is what makes Crispy Air Fryer Cabbage Wedges such a solid weeknight move, especially when you’re tight on time but still want big flavor.
Serving Suggestions
- Slide them next to grilled or roasted mains. They shine with simple proteins like roast chicken, pork chops, or baked fish.
- Make it a snack plate. Add olives, pickles, and a second dip like hummus or ranch for a casual hangout spread.
- Turn into a veggie platter with a couple more air fried favorites. Try these for a mix and match dinner: Air Fryer Mushrooms and Air Fryer Salmon Bites.
- Serve alongside carbs when you need comfort. We love these with a fluffy spud: Air Fryer Baked Potatoes.
- Go bold and drizzle with hot honey, buffalo sauce, or a sprinkle of feta and crushed red pepper for a fun twist.
If you’re hosting, plate the wedges on a big board and tuck lemon wedges on the side for a pop of color. The zesty dip can go in a small bowl with a sprinkle of parsley on top for that little restaurant-worthy touch.
Common Questions
Can I make these without oil? Yes, they’ll still crisp a bit, but the edges won’t brown as deeply. Use a light spray if you want to keep oil super low.
What temperature works best? I get the best results at 375 F. Go a little hotter to finish if you want extra color, but watch closely.
How do I prevent the wedges from falling apart? Keep the core attached when cutting and handle the wedges gently with tongs. If a few leaves slip, just lay them in the basket and cook them as chips.
How long do leftovers keep? Store in an airtight container up to 3 days. Reheat in the air fryer at 350 F for 3 to 5 minutes to bring back the crisp.
Can I use red or Savoy cabbage? Yes. Red cabbage is heartier and may need a couple extra minutes. Savoy is more tender and crisps a bit faster. Adjust time as needed.
Ready to Crunch?
If you’ve been craving a veggie side that’s fast, affordable, and honestly fun to eat, Crispy Air Fryer Cabbage Wedges are it. The zesty dip seals the deal, and the whole thing comes together while you set the table. For more inspiration and variations, I love how the technique is explained in these helpful resources: Air Fryer Cabbage Wedges – Evergreen Kitchen and Air Fryer Cabbage Wedges – Melanie Cooks. Try it once and you’ll see why this simple veggie becomes a weeknight habit. When that craving for crisp hits, you’ll know exactly what to make.
Crispy Air Fryer Cabbage Wedges
Ingredients
Cabbage Wedges
- 1 head Green cabbage Choose a firm, heavy head with tight leaves. Savoy works for a fluffier texture.
- 1 tablespoon Olive oil Just a light brush helps the edges brown. Avocado oil also works.
Seasonings
- 1 teaspoon Garlic powder Provides big flavor.
- 1 teaspoon Onion powder Provides big flavor.
- 1 teaspoon Smoked paprika Adds warm color and subtle smoky note.
- to taste Salt Go heavier near the outer leaves for extra crunch.
- to taste Black pepper Go heavier near the outer leaves for extra crunch.
- optional tablespoon Parmesan Sprinkle in the last minutes if you want cheesy edges.
Zesty Dip
- 1/2 cup Greek yogurt Base for the dip.
- 1 tablespoon Mayo Adds creaminess.
- 1 teaspoon Dijon mustard Adds tang.
- 1 clove Grated garlic Enhances flavor.
- 1 tablespoon Lemon juice Brightens the dip.
- 1 tablespoon Chopped parsley For garnish. Cilantro or dill can be substituted.
- pinch Cayenne pepper Optional, for spiciness.
Instructions
Preparation
- Remove any wilted outer leaves from the cabbage, then slice it into 8 wedges, keeping the core intact.
- Pat the wedges dry to help the oil and seasonings stick. Preheat the air fryer to 375°F if your model benefits from preheating.
Cooking
- Mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
- Brush the seasoning mix on all sides of the wedges.
- Arrange the wedges in a single layer in the air fryer basket, leaving space between them for air circulation.
- Air fry for 10 to 14 minutes, turning once halfway, until the edges are browned and crisp and the center is tender.
- If using Parmesan, sprinkle it on the wedges in the last 2 to 3 minutes of cooking to melt and toast it.
Zesty Dip
- In a bowl, stir together Greek yogurt, mayo, Dijon mustard, grated garlic, lemon juice, chopped parsley, salt, and pepper.
- Adjust the consistency with a splash of water if it’s too thick.
Serving
- Finish with a squeeze of lemon over the hot wedges and serve immediately with the zesty dip.
