What matters
Keep leaves together while turning rather than shaking them apart.
Everyday cooking Recipe
Air fryer Savoy cabbage with mustard butter
Air fryer Savoy cabbage wedges with mustard butter. Steam the wedges first so inner leaves soften before the outer edges roast and brown.
Total time
43 min
Calories
136 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Steaming first softens the cabbage centre
Four small wedges make two vegetable sides. Weigh trimmed cabbage without damaged outer leaves. A little core holds leaves together but is left uneaten.
Air Fryer Recipes
Autumn Recipes
Winter Recipes
Vegetables
Recipe
Air fryer Savoy cabbage with mustard butter
Air fryer Savoy cabbage wedges with mustard butter. Steam the wedges first so inner leaves soften before the outer edges roast and brown.
Ingredients
2 servings
Method
-
1
Prepare
Cut cabbage into four small wedges. Steam over the water in a covered steamer about 10 minutes until nearly tender. Drain and let steam off.
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2
Mix and season
Mix butter with mustard, salt and pepper. Brush thinly over cut faces and outer leaves of warm wedges.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 170 °C. Roast wedges spaced apart about 15 minutes at 170 °C. Turn gently halfway. Check loose leaf tips early to prevent blackening.
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4
Check and serve
Test thick leaf bases with a knife; they should be tender. Serve two wedges each as a side and remove tough core remnants.
Kitchen know-how
Tips for Air fryer Savoy cabbage with mustard butter
Serving guidance
This is a vegetable side, not a complete dinner.
Variations
How to adapt this recipe
A dairy-free plant spread makes the butter component vegan; check ingredients.
Stir a little lemon zest into mustard butter.
Nutrition per serving
136kcal
8.5 gCarbohydrates
5.9 gProtein
7.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer Savoy cabbage with mustard butter
Otherwise thin edges dry out while inner leaves stay firm.
A little holds wedges together; remove any tough parts before eating.
No, light browning is enough. Check sooner or lower temperature if heat is strong.
Not with the same timing. Large wedges need longer steaming and often crowd the basket.
Keep cooking