Shredded cabbage, smoked sausage and four eggs bake into a firm low-carb casserole here, and the air fryer’s two-stage method is what keeps it from going watery. A 10-minute pre-bake at 180°C (350°F) softens the seasoned cabbage and drives off its moisture before the eggs go anywhere near it. Slice the cabbage thin, a mandoline helps, and toss it with paprika, garlic powder and olive oil first. Then layer it in a foil pan with the sausage, pour over the beaten eggs, and cook 15 minutes more until the center no longer jiggles. Any small smoked sausage stands in for hunters sausage.
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
Watch the video
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.