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A pink plate hosts a large slice of grilled cabbage, charred to perfection, drizzled with creamy tahini sauce. Garnished with chopped green onions and seeds, these air fryer cabbage steaks rest elegantly on a white marble surface.
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Air Fryer Cabbage Tahini Steaks

Crispy golden air fryer cabbage steaks with tahini and spices. Tender inside, crunchy outside, packed with flavor.
Course Main, Side Dish, Vegetable side dish
Cuisine Middle Eastern
Keyword air fryer, cabbage, main, tahini, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 241kcal
Author Ksenia Prints

Equipment

Ingredients

  • 1 medium green cabbage
  • 3 tablespoon olive oil
  • 1 teaspoon harissa adjust to taste
  • 1 teaspoon sumac
  • ¼ cup tahini
  • 2 tablespoon pepita seeds
  • 1 tablespoon toasted sesame seeds
  • 2 green onions finely sliced
  • ½ teaspoon extra sumac for garnish
  • 1 tablespoon honey optional

Instructions

  • Remove any loose or damaged outer leaves from the cabbage. Using a sharp knife, slice the cabbage vertically into 1-inch thick steaks. Try to keep the core intact, as this helps hold the steaks together while cooking.
  • In a small bowl, whisk together olive oil, harissa, and sumac until well combined. This mixture will help the cabbage caramelize and infuse it with smoky heat and tangy brightness.
  • Place the cabbage steaks on a baking sheet or directly in the air fryer basket. Using a pastry brush (or your hands), brush the harissa mixture onto both sides of each cabbage steak. Make sure to get the oil and spices into the natural folds of the cabbage for even seasoning.
  • Set the air fryer to 380°F (193°C) and allow it to preheat for about 3 minutes. Preheating ensures the cabbage steaks start crisping up immediately.
  • Arrange the cabbage steaks in a single layer in the air fryer basket, leaving a little space between them for proper air circulation. Do not overcrowd—work in batches if necessary. Air fry for 8-10 minutes, then carefully flip each steak using tongs. Cook for another 7-10 minutes, until the edges are crispy and golden, and the center is tender when pierced with a fork.
  • Transfer the hot cabbage steaks to a serving plate. Drizzle with tahini, letting it seep into the folds of the cabbage. Sprinkle with pepita seeds, toasted sesame seeds, and green onions for crunch and freshness. Finish with an extra pinch of sumac for a final burst of citrusy brightness. Add a drizzle of honey in the end, if desired.

Notes

Note: if making for children, omit the harissa and add a drizzle of honey in the end.

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 64mg | Potassium: 476mg | Fiber: 7g | Sugar: 8g | Vitamin A: 301IU | Vitamin C: 85mg | Calcium: 117mg | Iron: 2mg