Air Fryer Cabbage with Vegetable Puree

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Ingredients

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

Method

Preparation and Marination
  1. Preheat your air fryer according to the manufacturer’s instructions.
  2. Place the cabbage wedges on a piece of parchment paper.
  3. In a small bowl, mix together 2 tablespoons of olive oil, mustard, lime juice, salt, smoked paprika, cumin, and ground ginger.
  4. Brush the mixture generously over the cabbage wedges. Allow them to marinate for 30 to 40 minutes.
Roasting Vegetables
  1. 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.
  2. 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
  1. 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.
  2. After marinating, place the cabbage wedges in the air fryer basket and cook at 180°C (350°F) for 15 minutes.
  3. Flip the cabbage wedges and continue cooking for an additional 15 minutes, or until they are tender inside and crispy outside.
Serving
  1. In a separate bowl, mix the Greek yogurt with dill, grated garlic, lemon zest, and black pepper.
  2. To serve, spread the vegetable puree onto a plate, top it with the air-fried cabbage wedges, and drizzle with the yogurt sauce.

Notes

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.

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