Air-fryer cabbage and egg casserole: season shredded cabbage with paprika and garlic, pre-bake until tender, then top with smoked sausage, pour over beaten eggs and air-fry at 180°C until set. A low-carb, high-protein bake.
Instructions
- 1
Cut cabbage in half, then slice into thin strips using a mandoline. Toss into a bowl.
- 2
Season with paprika, garlic powder, black pepper, salt, and a drizzle of olive oil. Mix until cabbage is evenly coated.
- 3
Air fry at 180°C (350°F) for 10 minutes to pre-bake the cabbage.
10:00 - 4
While cabbage bakes, crack 4 eggs into a bowl and whisk.
- 5
Transfer pre-baked cabbage to a disposable foil baking pan. Spread evenly.
- 6
Scatter smoked sausages on top, then pour the beaten eggs over everything.
- 7
Air fry at 180°C (350°F) for 15 minutes until eggs are set.
15:00
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Frequently Asked Questions
Why pre-bake the cabbage?
A first air-fry softens and lightly chars the cabbage and drives off moisture, so the finished casserole is not watery and the egg sets properly.
Is this keto / low-carb?
Yes — cabbage, eggs and sausage make it naturally low-carb and high-protein, a filling base you can vary with different veg or cheese.
Can I make it in the oven?
Yes — roast the seasoned cabbage at 200°C until tender, add sausage and eggs, and bake until set, about 15–20 minutes.