Air Fryer Cabbage Casserole
Air Fryer Cabbage Casserole is my go-to when I want a side that’s rich, comforting, and guaranteed to steal the show at the dinner table. Tender cabbage and sweet onion in a creamy mushroom and mayo sauce, topped with a golden, buttery Parmesan and Ritz cracker crust that comes out perfectly crunchy from the air fryer every single time. I make it for holiday dinners, family gatherings, and potlucks because it’s always a crowd-pleaser, and the air fryer gets that topping done faster than the oven. Store leftovers in the fridge for 3 to 4 days and reheat in the air fryer to bring the crunch back.
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
Here are a few top tips I've picked up to help you get the best results every time.
- 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
Calories: 463kcalCarbohydrates: 21gProtein: 12gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 988mgPotassium: 396mgFiber: 5gSugar: 7gVitamin A: 929IUVitamin C: 57mgCalcium: 289mgIron: 2mg
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