Crispy savoy cabbage in the air fryer: a quick, economical and surprisingly tasty recipe that wins you over at first bite.
Sometimes just a few ingredients and a touch of imagination are enough to bring something truly irresistible to the table. That’s exactly how this crispy savoy cabbage was born: I had a small cabbage in the fridge and little desire to cook, but the result was so good it immediately became a dish to repeat.
The savoy cabbage leaves, briefly blanched, turn into soft and flavorful layers enriched with Parmesan, Pecorino and a sprinkle of pepper. In the air fryer the magic happens: a golden, crunchy crust forms on top while the inside stays soft and melty.
Cabbage, often underestimated, is actually a seasonal vegetable rich in health benefits, economical and versatile in the kitchen. In this simple and quick version it becomes a complete dish, perfect both as a side and as a last-minute dinner saver.
If you love easy but flavorful recipes, this one will truly surprise you: a few minutes, a few ingredients and a result that seems much more elaborate.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 2 persone
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 264.79 (Kcal)
- Carbohydrates 16.24 (g) of which sugars 5.59 (g)
- Proteins 11.73 (g)
- Fat 19.37 (g) of which saturated 6.30 (g)of which unsaturated 1.42 (g)
- Fibers 8.11 (g)
- Sodium 1,948.35 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
A few simple ingredients to make a crispy and tasty savoy cabbage in the air fryer, ready in minutes.
- 1 savoy cabbage (small, about 1.1 lb (500 g))
- 1 oz grated Parmesan (about 1/4 cup)
- 1 oz Pecorino Romano (grated, about 1/4 cup)
- to taste black pepper
- to taste salt
- 2 tbsp extra virgin olive oil
Tools
You only need a few kitchen tools to make this recipe quickly and easily.
- 1 Air fryer
- 1 Baking pan
- 1 Colander
- 1 Pot
👩🍳 PROCEDURE
How to make crispy savoy cabbage in the air fryer
1. Blanch the cabbage
Bring plenty of salted water to a boil, then immerse the savoy cabbage leaves and cook for a few minutes, at most 5 minutes. Once ready, drain them gently and transfer to a colander to remove excess water.
2. Layer the leaves
Place the cabbage leaves on the bottom of a baking pan (about 8×8 in) creating the first layer. Top with Parmesan, Pecorino and a sprinkle of black pepper. If necessary, adjust the salt slightly, but don’t overdo it.
Continue with a second layer of leaves (slightly overlapping if needed) and add more Parmesan and Pecorino.
3. Season and cook
Drizzle the extra virgin olive oil over the surface. At this point transfer the pan into the air fryer basket and cook at 374°F for about 17 minutes, until a golden and crunchy crust forms on top.
💡 Tips and variations
If the cabbage is larger, slightly increase the amounts of Parmesan and Pecorino while keeping the same proportions.
You can also bake it in the oven: if you don’t have an air fryer, bake at 392–410°F for about 20 minutes, until a golden crust forms on the surface.
Don’t overdo the salt: the cabbage was blanched in salted water and the cheeses are flavorful.
Serve immediately: it’s crunchier and tastier right away.
❓ FREQUENTLY ASKED QUESTIONS
Can I cook the cabbage without an air fryer?
Yes, you can prepare it in a conventional oven at 392–410°F for about 20 minutes, until a golden crust forms on top.
Do I have to blanch the cabbage?
Yes, it’s an important step: blanching the leaves for a few minutes makes them more tender and speeds up the final cooking.
Can I prepare it in advance?
You can assemble the cabbage in advance and keep it in the fridge, then cook it at the last minute to obtain a crispier surface.
