Description
The miso-garlic glaze gives these air fryer cabbage wedges irresistibly caramelized crispy edges. Be sure to read all my recipe tips above before starting!
Ingredients
Scale
- 3 medium garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon whole grain mustard (brown or Dijon also work)
- 1 tablespoon white miso (“shiro” miso)* [see note below]
- 1 tablespoon mild vinegar, like champagne, white wine, or apple cider (lemon juice also works)
- Fine sea salt + freshly ground black pepper
- 1/2 medium head green cabbage, cut into 4 wedges
Instructions
- In a small bowl, combine the garlic, oil, mustard, miso, and vinegar with pinches of salt and pepper. Stir to incorporate.
- Preheat the air fryer to 350ºF.
- Generously slather the garlic mixture on one side of a cabbage wedge. Place the wedge in the basket seasoned-side down, then slather the top-facing side. Continue with the other wedges. If your wedges can’t all fit in the basket in a single layer, you’ll need to cook them in two batches. Do not pile them atop one another.
- Cook the wedges until they are nicely browned, 12 to 14 minutes. Serve immediately.
Notes
If you don’t have miso, substitute with a tablespoon of soy sauce plus a tablespoon of nutritional yeast.
Nutrition
- Serving Size: 1 wedge
- Calories: 97
- Sodium: 196 mg
- Fat: 7.4 g
- Carbohydrates: 7.7 g
- Fiber: 3.1 g
- Protein: 2 g
