Preheat the air fryer to 375°F (190°C). A warm basket helps the cabbage start crisping immediately. If your model doesn’t preheat automatically, run it empty for 3–5 minutes.

Prep the cabbage. Remove any wilted outer leaves. Trim a thin slice off the root to create a flat base. Slice the cabbage from top to core into 1-inch-thick “steaks.” Keep the core intact to help hold each piece together.

Mix the garlic oil. In a small bowl, combine olive oil, minced garlic, smoked paprika, onion powder, dried thyme, salt, and black pepper. Stir well to make a fragrant paste.

Season both sides. Place cabbage steaks on a cutting board or sheet pan. Brush the garlic oil over the tops, then gently flip and coat the other side. Use every bit of the mixture.

Arrange in the basket. Lightly spray the basket if needed. Lay the cabbage steaks in a single layer with space around each one. Do not overcrowd. Cook in batches if necessary.

Air fry for 8–10 minutes. Check for browning on the edges. Flip carefully using tongs, then air fry another 6–8 minutes, until the centers are tender and the edges are crisp and caramelized.

Finish and serve. Squeeze fresh lemon over the hot cabbage. Add crushed red pepper for heat, Parmesan for richness, or parsley for freshness. Taste and adjust salt if needed.