Prep the cabbage: Remove any wilted outer leaves. Trim the stem just enough so the base is flat, but keep the core intact so the steaks hold together.

Slice into steaks: With the cabbage sitting flat, cut it into 1/2-inch to 3/4-inch thick rounds. Thinner slices get crispier; thicker slices stay more tender.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A hot basket helps the edges brown nicely.

Season: In a small bowl, mix oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush both sides of the cabbage steaks generously. Don’t forget the edges.

Air fry in batches: Arrange steaks in a single layer in the basket. Avoid overcrowding. Cook for 10–14 minutes, flipping halfway, until edges are crisp and centers are tender. Time varies by thickness and air fryer model.

Finish and serve: Taste and add a pinch more salt if needed. Sprinkle with Parmesan or fresh herbs, add a squeeze of lemon, or a few red pepper flakes for heat.

Make it a meal: Top with crispy bacon bits, shredded rotisserie chicken, or a fried egg for a satisfying keto plate.