Trim the base of the cabbage, then cut in half through the core. Using the core to keep the wedges intact, cut each half into 3-4 thin wedges. Use 2 tbsp of the oil to brush the wedges on each side and season well.

Transfer to the air fryer, in a single layer if they’ll fit, or with the thinner middle parts overlapping rather than the thicker outside parts if not. Roast at 190C for 30-40 mins until the cores are tender when pierced with a fork.

In a small bowl, whisk the remaining oil with the cranberry sauce and vinegar until combined. Brush the wedges with the glaze, flip over and glaze the other side. Drizzle the rest of the glaze over the top. Roast for another 5-10 mins until sticky. Scatter with the thyme to serve.