Remove any loose or damaged outer leaves from the cabbage. Using a sharp knife, slice the cabbage vertically into 1-inch thick steaks. Try to keep the core intact, as this helps hold the steaks together while cooking.

In a small bowl, whisk together olive oil, harissa, and sumac until well combined. This mixture will help the cabbage caramelize and infuse it with smoky heat and tangy brightness.

Place the cabbage steaks on a baking sheet or directly in the air fryer basket. Using a pastry brush (or your hands), brush the harissa mixture onto both sides of each cabbage steak. Make sure to get the oil and spices into the natural folds of the cabbage for even seasoning.

Set the air fryer to 380°F (193°C) and allow it to preheat for about 3 minutes. Preheating ensures the cabbage steaks start crisping up immediately.

Arrange the cabbage steaks in a single layer in the air fryer basket, leaving a little space between them for proper air circulation. Do not overcrowd—work in batches if necessary. Air fry for 8-10 minutes, then carefully flip each steak using tongs. Cook for another 7-10 minutes, until the edges are crispy and golden, and the center is tender when pierced with a fork.

Transfer the hot cabbage steaks to a serving plate. Drizzle with tahini, letting it seep into the folds of the cabbage. Sprinkle with pepita seeds, toasted sesame seeds, and green onions for crunch and freshness. Finish with an extra pinch of sumac for a final burst of citrusy brightness. Add a drizzle of honey in the end, if desired.