Air Fryer Cabbage with Beet Pepper Sauce

Spiced cabbage roasts with red pepper, cherry tomatoes and garlic, then sits over a vivid beet and roasted pepper sauce. A cool dill sour cream topping adds contrast, creating a colourful vegetarian plate with smoky, earthy and fresh flavours. Serve it warm.
What you'll need.
- 1 small cabbage, cut into wedges
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground ginger
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 red bell pepper
- 150 g cherry tomatoes
- 1 head garlic
- ½ tsp dried basil
- 1 tbsp cooking oil
- 2 cooked beets
- 1 tbsp lemon juice
- 2 tbsp sour cream
- 1 tbsp dill, chopped
- 1 garlic clove, minced
How to make it.
- Season the cabbage with cumin, paprika, ginger, salt, pepper and olive oil.
- Place the cabbage, bell pepper, cherry tomatoes and garlic in the basket, season the vegetables with basil and cooking oil, and air fry at 185°C (360°F) for 15 minutes.
- Mix the sour cream with dill, minced garlic and a pinch of salt.
- Peel the roasted pepper and garlic, then blend with the tomatoes, cooked beets, lemon juice, salt and pepper.
- Spread the beet pepper sauce on a plate, add the roasted cabbage and spoon over the dill sour cream.
My tips.
Cut the cabbage into firm wedges so the leaves stay together while roasting. For a dairy-free version, use thick plant-based yogurt in the white sauce.
Good to know.
Can I use red cabbage?
Yes. It will be firmer and may need a few extra minutes.
Can I prepare the beet sauce ahead?
Yes. Refrigerate it for up to two days.
What can I serve with this dish?
It works as a side or as a light meal with bread or grains.
Prep 20 min · Cook 15 min · Total 35 min · Serves 4
Nutrition.
~220 kcal · Protein 6 g · Fat 11 g · Carbs 28 g (approximate, calculated automatically)
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