Prep the cabbage: Remove any tough outer leaves. Cut the cabbage into 1-inch wedges or thick shreds. Wedges will hold their shape and brown at the edges; shreds cook faster and get extra caramelized.

Preheat the air fryer: Set to 375°F (190°C). Preheating helps the cabbage crisp instead of steam.

Cook the bacon: Add chopped bacon to the air fryer basket in an even layer. Air fry for 5–7 minutes until the fat renders and pieces are starting to crisp. Transfer bacon to a plate, leaving some rendered fat in the basket. If you prefer, you can pan-cook the bacon on the stove instead.

Season the cabbage: In a large bowl, toss cabbage with salt, pepper, garlic powder, and smoked paprika. Add 1 tablespoon olive oil only if your bacon didn’t render much fat. If there’s plenty of bacon fat, you may not need oil at all.

Air fry the cabbage: Add the seasoned cabbage to the basket. Don’t pack it too tightly; cook in batches if needed. Air fry for 10 minutes, then shake the basket or use tongs to toss.

Add bacon and finish: Sprinkle the crisp bacon over the cabbage. Air fry another 5–8 minutes, until the cabbage is tender with browned edges and the bacon is fully crisp.

Taste and adjust: Season with a pinch more salt and pepper if needed. Add red pepper flakes for heat and a squeeze of lemon to brighten.

Garnish and serve: Top with fresh parsley or chives. Serve hot as a side or spoon over mashed potatoes, grits, or rice for a cozy bowl.