Air fryer cabbage with vegetable puree is a delightful dish that brings out the best in simple ingredients. The combination of tender cabbage, roasted vegetables, and a creamy yogurt sauce creates a delightful mix of flavors and textures. This recipe makes for a satisfying side that pairs well with a wide range of main dishes or can be enjoyed on its own!
Recipe Overview
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Estimated Calories: 220 per serving
Ingredients
- 1 small cabbage (800 g), cut into 6 wedges
- 3 tbsp (45 ml) extra-virgin olive oil (divided)
- 1 tsp mustard
- 2 tbsp (30 ml) lime juice
- Salt to taste
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp ground ginger
- 1 medium tomato (150 g), chopped
- 1 large bell pepper (180 g), sliced
- 1 medium beet (170 g), peeled and chopped
- 2 small shallots (120 g), chopped
- 1 whole head garlic (30 g), halved
- Black pepper to taste
- 1/4 tsp Herbes de Provence
- 120 g plain Greek yogurt
- 15 g fresh dill, chopped
- 1 garlic clove (4 g), grated
- 1 tbsp (6 g) lemon zest
- 2 tbsp (30 g) tahini paste
Instructions
- Preheat your air fryer according to the manufacturer’s instructions.
- Place the cabbage wedges on a piece of parchment paper.
- In a small bowl, mix together 2 tablespoons of olive oil, mustard, lime juice, salt, smoked paprika, cumin, and ground ginger.
- Brush the mixture generously over the cabbage wedges. Allow them to marinate for 30 to 40 minutes.
- While the cabbage is marinating, toss the chopped tomato, bell pepper, beet, shallots, and halved garlic with the remaining 1 tablespoon of olive oil, salt, black pepper, and Herbes de Provence.
- Spread the vegetable mixture onto a parchment-lined baking sheet and roast in a preheated oven at 180°C (350°F) for 20 minutes.
- Once the vegetables are roasted, combine them in a blender with the roasted garlic (squeezed from its skin) and tahini. Blend until the mixture is smooth, creating a puree.
- After marinating, place the cabbage wedges in the air fryer basket and cook at 180°C (350°F) for 15 minutes.
- Flip the cabbage wedges and continue cooking for an additional 15 minutes, or until they are tender inside and crispy outside.
- In a separate bowl, mix the Greek yogurt with dill, grated garlic, lemon zest, and black pepper.
- To serve, spread the vegetable puree onto a plate, top it with the air-fried cabbage wedges, and drizzle with the yogurt sauce.
Why This Recipe Works
This recipe is a delightful way to showcase cabbage, transforming it into a dish that’s both crispy and tender. The marinating process infuses great flavors into the cabbage, while roasting the vegetables enhances their natural sweetness. The creamy yogurt sauce adds a refreshing touch that balances the dish perfectly.
Serving Ideas
Serve this air fryer cabbage as a side dish to grilled meats, fish, or hearty grains. It also makes a lovely vegetarian main course when paired with a simple salad or some crusty bread. This dish is perfect for a cozy family dinner or a casual gathering with friends.
Helpful Tips
- Cabbage: Choose a small, firm cabbage for the best texture.
- Marinating Time: Don’t skip the marinating step; it really boosts the flavor!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Customization: Feel free to add other vegetables to the roasting mix, like zucchini or carrots, depending on your taste.
- Yogurt Sauce: The yogurt sauce can be made ahead and stored in the fridge for a few days, making it easy to prepare in advance.
FAQ
Q: Can I use a different type of cabbage?
A: Yes, you can use green or red cabbage, but cooking times may vary slightly.
Q: Is this recipe suitable for meal prep?
A: Absolutely! The cabbage and puree can be made ahead and reheated for easy meals throughout the week.
Q: Can I make the puree without tahini?
A: Yes, you can omit tahini or substitute it with a nut butter or a splash of olive oil for creaminess.
Q: How do I know when the cabbage is done?
A: The cabbage should be tender inside and have a nice crisp exterior when done cooking.
This air fryer cabbage with vegetable puree is simple, healthy, and bursting with flavor. Give it a try, and enjoy the deliciously satisfying results!
Air Fryer Cabbage with Vegetable Puree
A delightful dish combining tender cabbage, roasted vegetables, and a creamy yogurt sauce, perfect as a side or main course.
Cabbage Preparation
- 1 small cabbage (800 g), cut into 6 wedges (Choose a firm cabbage for the best texture.)
- 3 tbsp extra-virgin olive oil (divided)
- 1 tsp mustard
- 2 tbsp lime juice
- Salt to taste Salt
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp ground ginger
Roasted Vegetables
- 1 medium tomato (150 g), chopped
- 1 large bell pepper (180 g), sliced
- 1 medium beet (170 g), peeled and chopped
- 2 small shallots (120 g), chopped
- 1 whole head garlic (30 g), halved
- Black pepper to taste Black pepper
- 1/4 tsp Herbes de Provence
Yogurt Sauce
- 120 g plain Greek yogurt
- 15 g fresh dill, chopped
- 1 clove garlic (4 g), grated
- 1 tbsp lemon zest
- 2 tbsp tahini paste
Preparation and Marination
- Preheat your air fryer according to the manufacturer’s instructions.
- Place the cabbage wedges on a piece of parchment paper.
- In a small bowl, mix together 2 tablespoons of olive oil, mustard, lime juice, salt, smoked paprika, cumin, and ground ginger.
- Brush the mixture generously over the cabbage wedges. Allow them to marinate for 30 to 40 minutes.
Roasting Vegetables
- While the cabbage is marinating, toss the chopped tomato, bell pepper, beet, shallots, and halved garlic with the remaining 1 tablespoon of olive oil, salt, black pepper, and Herbes de Provence.
- Spread the vegetable mixture onto a parchment-lined baking sheet and roast in a preheated oven at 180°C (350°F) for 20 minutes.
Blending and Air Frying
- Once the vegetables are roasted, combine them in a blender with the roasted garlic (squeezed from its skin) and tahini. Blend until the mixture is smooth, creating a puree.
- After marinating, place the cabbage wedges in the air fryer basket and cook at 180°C (350°F) for 15 minutes.
- Flip the cabbage wedges and continue cooking for an additional 15 minutes, or until they are tender inside and crispy outside.
Serving
- In a separate bowl, mix the Greek yogurt with dill, grated garlic, lemon zest, and black pepper.
- To serve, spread the vegetable puree onto a plate, top it with the air-fried cabbage wedges, and drizzle with the yogurt sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The yogurt sauce can be made ahead and stored in the fridge for a few days, making it easy to prepare in advance.
