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Whenever I need a simple side with minimal cleanup, I make this Air Fryer Cabbage Casserole. Tender cabbage and sweet onion in a creamy, savory mushroom sauce, topped with a golden, buttery Parmesan and Ritz cracker crust that comes out perfectly crunchy every single time. Rich, hearty, and the kind of dish that steals the show.
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I love making this for family dinners, holiday tables, and potlucks because it’s comforting, crowd-pleasing, and always gets completely finished. The air fryer nails that golden, crunchy topping and gets it done faster than the oven, which is a huge win when every burner is already full. Store leftovers in the fridge for 3 to 4 days and reheat in the air fryer to keep the topping nice and crispy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Cabbage Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through each step so your casserole comes out perfectly tasty every time, even if you’re making just one batch.
Prep Your Casserole Dish
Start by lightly greasing a 2-quart casserole baking dish that fits inside your air fryer basket. Cut the head of cabbage while you prep the dish; getting that done up front means you can move quickly once it’s ready.
Sauté the Cabbage and Onion
In a large nonstick skillet, melt the butter over medium heat, then add the coarsely chopped green cabbage and onion. Toss the vegetables occasionally and cook for 8 to 10 minutes, stirring often, until they begin to soften, as the butter helps tenderize them. You don’t want them fully cooked at this stage since they’ll finish in the air fryer.
Season with salt and pepper to your taste. A good nonstick skillet like this one makes this step much easier and keeps everything from sticking as the cabbage cooks down.
Transfer and Spread the Cabbage Layer
Move the sautéed green cabbage and onion mixture into your prepared casserole dish and spread it out in an even single layer. If the cabbage has cooled, reheat cabbage at this stage so it’s warm before adding the topping.
I love using a sturdy ladle with a pour spout for this step because it makes scooping the mixture so much easier. Pressing it down gently helps create a solid base for the creamy topping to sit on.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Make and Spread the Creamy Mushroom Layer
In a small bowl, stir together the mushroom soup and mayonnaise until smooth and well combined. Spread the mixture evenly over the cabbage layer, making sure it reaches all the edges.
I usually grab this silicone spatula because it spreads the mixture smoothly without disturbing the cabbage underneath.
Mix and Add the Ritz Cracker Topping
In a separate bowl, combine the melted butter, shredded Parmesan cheese, and coarsely crushed Ritz crackers. Stir everything together until the crackers are coated in butter, then sprinkle this as an extra layer generously over the casserole.
Make sure you get an even layer across the whole surface so every bite has a crispy, cheesy crust. A mixing bowl set like this makes tossing the butter, Parmesan, and crushed Ritz crackers together effortless and mess-free.
Air Fry Until Golden and Crispy
Place the casserole dish uncovered into your air fryer and cook at 350°F (180°C) for 15 to 18 minutes. This cook time allows the topping to turn perfectly golden brown and with crispy edges. Keep an eye on it in the last few minutes since air fryers can vary.
Cool Slightly and Serve
Let the casserole sit for a few minutes before serving so the layers can settle and firm up slightly. I usually set it on this cooling rack so heat escapes evenly and the bottom doesn’t get soggy. Serve it warm as a cozy side or on its own for a simple, satisfying meal. Enjoy!
If you’re taking this to a potluck, cover it with a lid or wrap it in foil, or use a firm sheet container to keep it secure. Then place it in an insulated casserole carrier to keep the crispy edges warm until ready to serve hot.
Air Fryer Cabbage Casserole
Ingredients
- 1 small head green cabbage coarsely chopped
- 1 cup onion chopped
- 8 tablespoons butter
- Salt and pepper
- 1 can (10-ounce) mushroom soup
- ⅓ cup mayonnaise
Topping:
- 3 tablespoons melted butter
- 1 cup parmesan cheese shredded
- 1 cup Ritz coarsely crushed
Instructions
- Lightly grease a 2-quart casserole dish.
- In a large nonstick skillet, melt the butter over medium heat. Add the chopped cabbage and onion, and cook for 8 to 10 minutes, stirring frequently, until the vegetables are just beginning to soften. Season with salt and pepper to your liking.1 small head green cabbage, 1 cup onion, Salt and pepper, 8 tablespoons butter
- Transfer the cabbage mixture into the prepared casserole dish that fits your air fryer and spread it out evenly.
- In a small bowl, stir together the mushroom soup and mayonnaise until smooth. Spread this creamy mixture over the cabbage layer.1 can (10-ounce) mushroom soup, ⅓ cup mayonnaise
- For the topping, mix together the melted butter, shredded Parmesan cheese, and crushed Ritz crackers in another bowl. Sprinkle the topping generously over the casserole.3 tablespoons melted butter, 1 cup parmesan cheese, 1 cup Ritz
- Bake in the air fryer at 350°F (180°C) uncovered for about 15-18 minutes, or until the topping is golden and crispy.
- Let it cool slightly before serving, and enjoy this rich and satisfying dish on its own or as a hearty side!
Notes
- Check your casserole dish fits before you start: Air fryer baskets vary in size, so not every 2-quart casserole dish will fit. Check that your dish fits before you start cooking to avoid any last-minute adjustments after the cabbage is sautéed and ready.
- Chop the cabbage coarsely: Use larger cabbage pieces so they stay firm during sautéing and air frying; finely shredded cabbage can turn mushy.
- Don’t overcook the cabbage in the skillet: Cook the cabbage until it just begins to soften, not fully done, so it keeps some bite and doesn’t get too soft after air fryer baking.
- Smooth out the mushroom layer completely: Make sure to spread the mushroom and mayo mixture all the way to the edges so every bite of the casserole is creamy and there are no dry spots.
- Crush the Ritz crackers coarsely: Aim for coarsely crushed Ritz crackers rather than fine crumbs. Larger pieces give the topping a satisfying texture and crispiness, creating visible crunch with every bite, instead of a dense, bread-crumb–like layer that can become soggy.
- Flash freeze for meal prep: Spread portions on a baking sheet and freeze for an hour. This keeps them separate, so you can grab exactly what you need later.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftover Air Fryer Cabbage Casserole
Once it’s cooled to room temperature, store air fryer cabbage in a hard-sided container and keep it in the fridge for up to 3 days. To reheat, pop a portion back into the air fryer at 325°F for a few minutes to bring the topping back to life, or use the microwave if you don’t mind a softer crust.
For longer storage, freeze the casserole for up to 2 months. Wrap it tightly or portion it into freezer-safe containers, then thaw overnight in the fridge before reheating in the air fryer to get the topping as crispy as possible again.
What to Serve With Air Fryer Cabbage Casserole
It’s hearty enough to stand on its own as a main, but it also works really well alongside simple proteins. Roasted chicken, grilled pork chops, or a simple grilled sausage all pair naturally with the creamy, savory filling and make for a well-rounded meal without needing much else on the table.
If you’re serving it as a side dish at a gathering or holiday dinner, it holds its own next to mashed potatoes, green beans, or a simple garden salad. The rich, buttery topping balances nicely with lighter, fresher sides, so the whole spread doesn’t feel too heavy.
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