Chili-Lime Cabbage Steaks with Peanut Crunch

Ingredients

Cabbage

• 1 small cabbage (700 g), cut through the core into 4 wedges
• 1 tbsp neutral oil
• ½ tsp fine salt

Finish

• 28 g unsalted butter, melted
• 1 tbsp lime juice
• 1 tsp mild chili powder
• 30 g unsalted roasted peanuts, finely chopped
• 1 tbsp chopped cilantro

Equipment

Air fryer, small bowl, pastry brush

Allergens and ingredient notes: Milk, peanuts.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Two wedges per batch; 2 batches. Brush after cooking so the butter does not burn.

1. Keep enough core attached to hold each wedge together. Brush with oil and sprinkle with salt. Preheat the air fryer to 375°F (190°C) according to its manual, about 5 minutes.
2. Air-fry 2 wedges in one layer for 14–18 minutes, turning gently at 8 minutes, until edges are browned and a knife enters the stem easily. Repeat for the other 2 wedges.
3. Whisk melted butter with lime juice and chili powder. Spoon evenly over the cooked wedges and scatter with chopped peanuts and cilantro. Serve one wedge per person.

The Devotti twist: A lime-butter finish carries chili flavor into the cabbage layers while peanuts provide a separate crisp texture.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.