You’ll Need
For the Cabbage
1 large white cabbage
1 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
Burnt Garlic Butter
50g butter
5 cloves garlic, thinly sliced
1 tsp Worcestershire sauce
½ tsp chilli flakes
1 tsp chopped fresh parsley
To Finish
4 rashers smoked streaky bacon, cooked until crisp and chopped
Fresh chives, chopped
Lemon wedges
Optional but dangerous
Grated Parmesan
Crispy onions
BBQ seasoning
Hot honey drizzle
Ranch dressing
Method
Preheat your air fryer to 200°C.
Remove any damaged outer leaves from the cabbage, then cut it into 6 thick wedges, leaving the core intact so
each wedge stays together.
Brush both sides with the olive oil and season with the smoked paprika, sea salt and cracked black pepper.
Arrange the wedges in a single layer in the air fryer basket.
Air fry for 14 minutes, carefully turning halfway through.
Increase the temperature to 205°C and cook for a further 4–6 minutes, until the outer leaves are deeply charred
and crispy while the centre is tender.
Meanwhile, melt the butter gently in a small pan. Add the sliced garlic and cook until it turns deep golden and
lightly browned. Stir in the Worcestershire sauce, chilli flakes and parsley.
Place the hot cabbage onto a serving platter and immediately spoon over the burnt garlic butter.
Scatter over the crispy bacon and fresh chives.
Finish with a squeeze of fresh lemon and any optional toppings you fancy.
Serve immediately while the edges are still crisp and the butter is soaking into every layer.