On Long Island, St. Patrick’s Day isn’t just a date on the calendar; it is a season that seems to stretch across the entire month of March.
Whether it is the weekend before, the weekend after, or the actual feast day itself, there is always a reason to break out the green. This year, the festivities culminate in the legendary Montauk St. Patrick’s Day Parade on Sunday, March 29. Stepping off at noon from Edgemere Road and winding its way to Main Street, the event stands as the second-largest parade in New York State, drawing a staggering crowd of 20,000 to 40,000 spectators. The Montauk Friends of Erin have named Tom Grenci as the 2026 Grand Marshal, and he’ll be the man of the hour throughout a busy weekend that includes the John Behan Grand Marshal Luncheon on Friday and a cocktail gala on Saturday. It is a massive, community-wide celebration that leaves almost everyone with a sudden, intense craving for corned beef.
Instead of boiling the bejesus out of your cabbage try this charred version for uping the flavor ante and making a dish where the veggie is the star of the plate. (Photos by Doug Young)
While most parade-goers spend their weekend grazing through a myriad of restaurant buffets or hovering over a giant tray of home-cooked brisket, there is an inevitable byproduct of the holiday: the lonely head of cabbage sitting in the back of the refrigerator. Cabbage is currently enjoying a bit of a renaissance — some have even prematurely dubbed it the “Vegetable of 2026” — but the truth is that it usually needs a little help to reach its full potential. This recipe for caramelized cabbage with a garlic yogurt sauce is the perfect way to rescue that leftover head from its boring, boiled fate. By quartering the cabbage into wedges and utilizing the air fryer, you achieve a level of char and sweetness that satisfies even the most skeptical eaters.
The air fryer is the ultimate caramelization tool, turning the leaves into crispy, golden treats in under 15 minutes. While the cabbage becomes buttery and tender on the inside, a hit of garlic powder and paprika adds a smoky depth, making it a formidable side dish for roast chicken or even a standalone light meal. To elevate it further, a creamy, double-mustard yogurt sauce adds a bright, zesty contrast to the charred edges. It is an impressive yet incredibly easy way to make an inexpensive, low-calorie vegetable the star of the plate. Whether you serve it alongside the traditional corned beef or as a fresh alternative to the holiday’s heavier fare, this dish is a delicious new essential for the home cook’s arsenal.
From Bayport to Montauk (March 29!), the St. Paddy’s season is still in full swing. Keep that cabbage handy—you’re going to need it! (Photo credit: Doug Young)
Tips for the home cook
- Keep it Together: Always leave the core of the cabbage intact when slicing, which will create a natural “handle” that holds the wedges together while they cook and flip.
- Size Matters: Aim for uniform wedges to ensure even cooking. Quarter smaller heads of cabbage; larger ones, cut into six wedges.
- Total Coverage: When applying the seasoning, make sure to get the oil and spices into every nook and cranny between the leaves to help achieve those coveted crispy edges.
- The Mid-Way Flip: Do not skip the halfway flip in the air fryer. Doing so ensures that both cut sides get direct contact with the heat for maximum caramelization.
- Garlic Control: The yogurt sauce is quite bold. If you prefer a more subtle flavor, start with half a clove of garlic and adjust to your taste.
- The Finishing Touch: A drizzle of chili oil right before serving adds a beautiful pop of color and a gentle heat that cuts through the creaminess of the yogurt.
Caramelized cabbage with garlic yogurt sauce
Ingredients
For the cabbage
- 1 medium green cabbage
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
For the yogurt mustard sauce
- 1 cup Greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
For garnish (optional)
- chili oil
- fresh parsley, chopped
Directions
- Prep the Cabbage: Remove any wilted outer leaves. Cut the cabbage into 4 to 6 wedges (depending on size), making sure to leave the core intact so the leaves stay together during cooking.
- Mix the Seasoning: In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper until well combined.
- Coat the Wedges: Using a pastry brush or your hands, coat the cabbage wedges thoroughly with the seasoning mixture on all cut sides.
- Air Fry: Preheat your air fryer to 400°F (204°C). Place the wedges in the basket in a single layer. Cook for 10–15 minutes, flipping them halfway through, until the edges are charred and the center is tender.
- Whisk the Sauce: While the cabbage cooks, combine the Greek yogurt, lemon juice, minced garlic, Dijon mustard, whole grain mustard, salt, and pepper in a medium bowl. Whisk until smooth.
- Plate and Serve: Spread a generous spoonful of the yogurt sauce onto a plate. Top with a warm cabbage wedge.
- Finish: Garnish with a drizzle of chili oil and a sprinkle of fresh parsley for a pop of color and heat.
