These days it has become much easier for housewives to run a household. This is especially true when it comes to cooking. A huge number of smart household appliances have appeared that can easily cope with hard work in the kitchen. Take, for example, a slow cooker. This clever super pot makes cooking a real pleasure. Having such a device, you can afford almost any dish. So, jellied pie with cabbage in a slow cooker is prepared very simply and quickly. Moreover, it can be done in different ways.
Classic version
The most common jellied pie with cabbage in a slow cooker, prepared according to a traditional recipe, requires the following ingredients: 1 glass of wheat flour, 0.5 kilograms of white cabbage, 3 eggs, 10 grams of salt, 100 grams of butter and vegetable oil, 250 grams of sour cream, as well as 5 grams of sugar and baking powder.
The jellied pie with cabbage is prepared in a slow cooker in several stages:
- First you need to make the filling. To do this, you need to carefully chop the cabbage, then add salt, lightly mash it with your hands and leave for about 5 minutes to release the juice. If you take an old vegetable to work with, you can soften it by simmering it for 10 minutes in a frying pan.
- To prepare the dough, you first need to beat the eggs with sour cream. Then add slightly softened butter, salt, sugar, baking powder and mix everything well. Lastly, you need to add flour and continue kneading until the mass becomes as homogeneous as possible. It should be liquid, similar to sour cream.
- Pour half of the dough into the multicooker bowl. Pour cabbage juice on top, and then add the prepared filling. After this, you need to cover everything with the remaining dough.
- On the multicooker panel, set the “Baking” mode, and on the timer to one hour.
After the signal, you do not need to immediately open the lid. It’s better to do this after 15 minutes so that the cake can finish cooking and cool slightly.
Cabbage pie in a slow cooker
A tender and light pie with cabbage in a slow cooker can be prepared both in summer and winter, because a delicious vegetable for the filling is always at hand. Cabbage goes well with vegetables, mushrooms and meat. Any ingredient added to the filling will make a cabbage pie in a slow cooker.
completely unique and original. In addition, you can prepare a wonderful filling not only from fresh, but also from sauerkraut. A boiled or raw egg is usually added to this filling, and after baking, you can sprinkle the pie with sesame seeds, flax seeds, peeled sunflower seeds, or dust with ground cinnamon. The finished dish will be incredibly aromatic and tasty.
Over the many years of the existence of cabbage pie, many variations of its preparation have appeared. Our housewives use dough made with yeast, without yeast, puff pastry, kefir, sour cream and even semolina as a basis. Whatever dough you prefer, have no doubt - you can always make a cabbage pie in a slow cooker. Its preparation will not take much time and effort, and the result will be no worse than when prepared in the traditional way - in the oven. There are many recipes for preparing this dish. We are pleased to offer you only a few of them, the most delicious and uncomplicated, but at the same time capable of surprising, delighting and giving the atmosphere of a cozy home holiday.
Pie with cabbage in a slow cooker with mayonnaise and sour cream
Ingredients:
100 g flour, 50 g mayonnaise, 100 g sour cream, 3 eggs, 2 tbsp. butter, 1 tsp. baking powder, 500 g white cabbage, 1 onion, salt - to taste.
Preparation:
Shred the cabbage, crush it a little with your hands so that it becomes soft and releases the juice. Chop the onion. Place the butter and onion in the multicooker bowl and turn on the “Baking” mode for 30 minutes. After 10 minutes, open the lid, add cabbage to the onion, add salt and cook until the end of the mode. For the dough, beat the eggs with a mixer, add sour cream, mayonnaise, flour and baking powder. The consistency of the dough should resemble thick sour cream. Remove the finished cabbage from the multicooker. Pour half the dough into the bottom of the bowl, then add the cabbage filling and top with the rest of the dough. Set the “Baking” mode for 1 hour. After the time has passed, carefully turn the cake over and bake for another 20 minutes at the same setting.
Pie with cabbage in a slow cooker with kefir
Ingredients:
For dough: 5 tbsp. flour, 1 cup. kefir, 2 eggs, ½ tsp. soda, salt. For the filling: 500 g cabbage, 1 egg, salt, herbs, ground black pepper - to taste.
Preparation:
Beat eggs with salt in a deep bowl, add soda, pour in kefir. Then add flour gradually, 1 tablespoon at a time, mixing the resulting mass well. For the filling, finely chop the cabbage, pepper, salt, add herbs to taste, mix and lightly crush the cabbage with your hands. Simmer the cabbage in a frying pan in a small amount of oil (you can add a little water to prevent the cabbage from burning). Bring the cabbage to readiness, pour the beaten egg over it and stir. Grease the multicooker bowl with butter and pour half of the dough into it, then lay out the filling and fill with the other half of the dough. Set the “Bake” mode for 40 minutes. When time is up, turn the cake over and bake for another 20 minutes.
Pie with cabbage on cottage cheese dough in a slow cooker
Ingredients:
250 g cottage cheese, 2 cups. flour, 2 eggs, 125 g butter or margarine, 1 tbsp. sugar, pinch of salt, ½ tsp. soda, cabbage, butter, milk - to taste.
Preparation:
Simmer shredded cabbage in milk and butter until soft and add herbs and salt to taste. Prepare the dough from the indicated ingredients, divide it into two parts, place one on the bottom of the multicooker bowl, place the filling on it and cover with the remaining dough. Set the “Baking” mode for 40 minutes, then turn the pie over and bake for 10-15 minutes on the same mode.
Yeast dough pie with cabbage in a slow cooker
Ingredients:
1 stack warm water, flour - as much as the dough will take, 1 egg, 2 tbsp. vegetable oil, 1 tsp. sugar, 1 tsp. dry yeast, ½ tsp. salt, 500 g cabbage, 1 onion, 1 carrot, vegetable oil, salt, spices - to taste.
Preparation:
Dissolve yeast in warm water, add egg, sugar, salt, vegetable oil and mix. Add flour gradually in small portions and knead into a soft, elastic dough. Cover it with a napkin and leave for 1 hour in a warm place. For the filling, finely chop the cabbage, chop the onion, and grate the carrots. Pour a little vegetable oil into the multicooker bowl, place the vegetables in it, add salt and pepper and simmer in the “Baking” mode for 20 minutes, stirring occasionally. Remove the finished cabbage from the multicooker and cool. Place the risen dough on a table sprinkled with flour and roll it out with a rolling pin into a layer 5 mm thick. Spread the filling evenly over it and roll it up. Grease the multicooker bowl with vegetable oil and place the filled roll in it, rolling it in the shape of a snail. Turn the "Keep Warm" on for 10 minutes, then turn it off and let the cake rise in the bowl. Then bake the pie on the Bake setting for 65 minutes on one side and 20 minutes on the other. Turn the cake over very carefully. Remove the finished pie from the multicooker and cool.
Pie with cabbage in a slow cooker, egg and cheese
Ingredients:
For dough: 7 tbsp. flour, 100 g milk, 100 g butter, a pinch of soda, salt - to taste. For the filling: white cabbage, 2 boiled eggs, salt, ground black pepper - to taste. For filling: 3 tbsp. sour cream, 1 egg, 2 tbsp. flour, cheese, salt, ground black pepper - to taste.
Preparation:
Chop the boiled eggs. Chop the cabbage, fry in a frying pan with heated butter and cool. Combine eggs with cabbage, salt and pepper. For the dough, mix softened butter, milk, flour, soda and a little salt. To fill, whisk sour cream, egg, flour, salt and ground black pepper, add crumbled feta cheese. Grease the multicooker bowl with butter, transfer the dough into it, level it, place the cabbage and egg filling on top, fill with the prepared filling and close the lid. Set the “Bake” mode to 60 minutes. After the beep, open the multicooker and let the cake cool.
Lazy cabbage pie in a slow cooker
Ingredients:
For the dough: 200 g flour, 1 cup. milk, 2 eggs, 50 g butter, ½ tsp. baking powder, a pinch of salt, a pinch of sugar. For filling: cabbage, hard cheese, herbs.
Preparation:
Beat eggs into milk, add sugar, salt and beat thoroughly until smooth. Then add flour, baking powder, knead the dough like pancakes and carefully pour 2 tbsp into it. melted butter. Finely chop the cabbage, add a little salt and crush it with your hands. Add grated cheese and herbs. Grease the multicooker bowl with oil, pour the dough into it and smooth it out. Place the cabbage on top, lightly press it into the dough and sprinkle with grated cheese. Set the “Bake” mode for 50 minutes. There is no need to turn the cake over. When the beep sounds, open the lid and carefully remove the cake.
Pie with cabbage and meatballs in a slow cooker
Ingredients:
200 g flour, 200 g sour cream, 3 eggs, 1 tsp. baking powder, 250 g cabbage, 50 g cheese, frozen meatballs (preferably homemade).
Preparation:
Mix eggs with sour cream. Finely chop the cabbage, add salt and pepper, crush lightly with your hands and mix with sour cream. Then add flour and mix again. Grease the multicooker bowl with butter and place the dough into it. Take frozen meatballs (quantity is up to you) and press them into the dough. Sprinkle the top of the pie with grated cheese. Close the multicooker lid and set the “Bake” mode for 1 hour.
Pie with cabbage and mushrooms in a slow cooker
Ingredients:
For the dough: 250 g flour, 5 tbsp. soft cottage cheese, 5 tbsp. mayonnaise, 2 tbsp. starch, 3 eggs, 2 tsp. baking powder, kefir (or milk as needed), a pinch of salt. For filling: cabbage, mushrooms, vegetable oil, salt.
Preparation:
For the filling, fry the cabbage with mushrooms in vegetable oil, salt to taste. Add a little kefir to the cottage cheese if it is thick and beat with a blender until smooth. Separately, beat the eggs with salt, combine with cottage cheese, add mayonnaise to the resulting mass and beat again until smooth. Then add sifted flour with starch and baking powder to the curd mass. If the dough is too thick, thin it to the desired consistency with a small amount of kefir or milk. Grease the multicooker bowl with vegetable oil and pour half of the dough into it. Place the filling evenly on it and fill it with the remaining dough. Bake the cake on the Bake setting for 60 minutes. Then flip it over and bake for another 15-20 minutes.
Puff pastry pie with cabbage and chicken in a slow cooker
Ingredients:
1 package of puff pastry, 200 g cabbage, 200 g chicken fillet, 200 g mushrooms, 1 boiled egg, 50 g hard cheese, 1 onion, 1 carrot, 2-3 tbsp. vegetable oil, salt, spices, herbs - to taste.
Preparation:
Finely chop the cabbage and onion, grate the carrots, add the diced chicken fillet and simmer in vegetable oil. Salt and pepper to taste. Boil mushrooms in salted water. Grate the eggs and cheese on a coarse grater. Mix everything, adding finely chopped greens. Place the filling in the very center of the puff pastry sheet, wrap it in an envelope and pinch the edges. Grease the multicooker bowl with oil and place the pie in it. Then set the “Bake” mode for 20 minutes. After the signal, turn the cake over and add another 10 minutes.
Pie with cabbage and minced meat in a slow cooker
Ingredients:
6 tbsp. flour, 5 tbsp. sour cream, 3 tbsp. mayonnaise, 3 eggs, 500 g cabbage, 300 g minced meat, 1 tsp. salt, 2 tsp. baking powder.
Preparation:
Mix minced meat with shredded cabbage. Break the eggs into a separate bowl, beat them with a mixer, then add sour cream and mayonnaise to them, mix, and, continuing to stir, gradually add flour. Add salt and baking powder to the resulting mass and mix until smooth. Grease the multicooker bowl with oil, pour half of the dough into it and smooth it out. Place the filling on the dough, pour the rest of the dough on top. After closing the multicooker lid, set the “Bake” mode for 40 minutes. Then carefully turn the cake over and bake it for another 20 minutes.
Pie with sauerkraut in a slow cooker
Ingredients:
For the dough: 2 cups. flour, 1 cup. kefir, 1 egg, ½ tsp. soda, 1 tsp. sugar, salt - to taste. For the filling: 500 g sauerkraut, 1 carrot, 1 onion.
Preparation:
If sauerkraut seems too sour to you, rinse it first and place in a colander to drain excess liquid. Meanwhile, finely chop the onion and grate the carrots on a medium grater. Set the “Fry” or “Baking” mode and fry the onions and carrots for 10-15 minutes. Add the cabbage and leave the mixture to cook for 30 minutes in the “Stew” mode. For the dough, beat eggs with salt and sugar. Then add kefir and soda to them, gradually add sifted flour and knead the dough. Grease the multicooker bowl with vegetable oil, pour the dough into it and distribute it evenly. Spread the cabbage stewed with vegetables evenly onto the dough and set the “Baking” mode for 90 minutes. After the beep, open the multicooker lid and let the cake cool.
Potato pie with sauerkraut in a slow cooker
Ingredients:
7 potatoes, 2 eggs, 300 g of sauerkraut, 2 onions, 1 carrot, a small piece of lard.
Preparation:
Boil the potatoes in salted water until tender, drain the water and prepare a puree into which beat 2 eggs. If the sauerkraut is a little sour, rinse it. Finely chop the lard and fry the onions and carrots in it. Then add cabbage to them and simmer for 15-20 minutes. Place half of the mashed potatoes into a greased multicooker bowl and smooth out. Place the filling on top of the potato dough and cover it with the remaining dough. Set the “Bake” mode for 10 minutes. When the time is up, set the “Milk porridge” mode for 1 hour. Remove the finished cake from the bowl when it has cooled slightly.
Pie with cauliflower and green peas in a slow cooker
Ingredients:
For the dough: 4 tbsp. flour, 100 g sour cream, 3 eggs, 150 g cheese, 1 tsp. baking powder, salt and ground black pepper - to taste. For the filling: cauliflower, green peas (you can use frozen ones).
Preparation:
Separate the cauliflower into florets. Boil green peas for 5 minutes. Mix eggs with sour cream, add grated cheese, flour, baking powder, salt and pepper to taste and mix thoroughly. Place half of the dough into a greased multicooker bowl, then cabbage (salt it a little) and peas. Cover the vegetables with the second half of the dough and set the “Stew” mode for 30 minutes. To make a delicious cabbage pie in a slow cooker, don’t stop there. You can experiment with the dough and filling for this pie as much as you like. In general, cook with imagination and, most importantly, with pleasure.
Happy baking and bon appetit!
Larisa Shuftaykina
Stuffed cabbage with ham
Fans of complex fillings, having the right products at hand, can always please themselves with something new and unusual. For example, a jellied pie with cabbage in a slow cooker will become even tastier if you add a little ham to it. The aromatic meat product will significantly enhance the taste of the finished dish. To work you will need: 200 grams of cabbage, 3 eggs, 150 grams of ham, 90 grams of flour, 130 grams of sour cream, 5 grams of salt, 70 grams of mayonnaise, a teaspoon of baking powder and 10 grams of butter.
You need to make such a pie using a different technology:
- First the dough is prepared. First of all, you need to beat the eggs with mayonnaise and sour cream, and then gradually, in parts, add flour and baking powder. There is no need to salt the semi-finished product. Mayonnaise will do this.
- To make the filling, you first need to chop the cabbage and salt it a little. Then cut the ham into cubes (or strips) and combine both products.
- Grease the inner surface of the multicooker bowl with oil and place the prepared filling on the bottom. After that, fill everything with dough.
- Baking on standard mode will take 45 minutes. True, the bottom of the pie will be more ruddy than the top. This can be corrected by turning it over and heating it again for 15 minutes at 180 degrees.
After cooling, the product can be safely eaten, after cutting it into pieces.
Culinary tricks
There is absolutely no need to be afraid of baking. The main secret here is to follow all the points of the recipe exactly and be extremely attentive to the proportions. There are also other useful tips that you can listen to:
- For cabbage pie in a slow cooker, any dough is suitable - sour cream, kefir, yeast or yeast-free. Cabbage with any type of dough will be a very tasty combination;
- You can also use sauerkraut as a filling. You just need to add a boiled egg to it;
- For a spicy taste, you can sprinkle cinnamon on top of the pie;
- You can diversify the filling with eggs, mushrooms, sesame seeds and any other vegetables;
- It is best to use young heads of cabbage when using fresh cabbage for filling. The taste will be richer;
- Some multicookers do not have a “Baking” mode, but they have similar modes that you can use. You just need to read the instructions carefully;
- If you use old cabbage, then it must be finely chopped and pre-stewed;
- In kefir dough you can use sour cream, unsweetened yogurt and even fermented baked milk.
- When baking a pie in a slow cooker, it is necessary to turn it over, otherwise it will not bake on top.
By strictly following all the recipe points and applying useful tips in practice, you are guaranteed to get a tasty and satisfying cabbage pie that is easy to prepare.
Alternative option
You can consider another recipe for jellied pie with cabbage. The finished product will be tastier if you simmer the filling a little beforehand. And so that the dough is not sour, you can use kefir instead of mayonnaise. The set of basic products will look like this: 300 grams of cabbage, one and a half glasses of flour and the same amount of kefir, salt, 1 onion, a pack of baking powder, 2 eggs, vegetable oil and spices.
The cooking process consists of three stages:
- First you need to make the filling. To do this, chop the cabbage and onions, pour them into the multicooker bowl, and then fry for 10 minutes under the lid, setting the “Stew” mode. The recipe for jellied pie with cabbage can be supplemented with minced meat. This way the product will turn out much more satisfying.
- At this time you can do the test. First you need to pour flour, and then add salt, kefir, eggs and beat everything well. The semi-finished product should be quite thick.
- Place the finished dough into a bowl on top of the filling, set the “Baking” mode and cook for 50 minutes. The time will depend on the power of the device.
When the pie is ready and slightly cooled, it is good to serve it with a salad of fresh vegetables or light broth.
Fast and tasty
As you know, the fastest jellied pie with cabbage is made with kefir. But here, depending on the filling, there may be different options. As a weekend dish, you can make a wonderful pie with beaten egg and cabbage. You only need to prepare the necessary ingredients: 300 grams of flour, 1 head of cabbage, 2 onions, 6 eggs, 14 grams of salt, 2 cups of kefir, 200 grams of margarine, 2 packets of baking powder and 50 grams of sugar.
This pie is prepared very quickly:
- First, mix kefir with salt, eggs and sugar in a blender.
- Gradually add the prepared mixture to the sifted flour.
- Finally, add the melted margarine.
- Beat the eggs for the filling separately with salt, and process the shredded cabbage in the “stew” mode with salt and pepper in a slow cooker for 15 minutes.
- Treat the washed bowl with butter and vegetable oil. After this, place part of the dough on the bottom. Place the prepared cabbage on top and pour the beaten egg over it. Cover everything with the remaining dough and continue cooking in the “Baking” mode.
After cooling, the fragrant, airy cake can be served with hot tea.
Milk dough
Many people believe that pie dough must be prepared using fermented milk products. This misconception can be easily refuted. You just need to master one fairly simple method. With its help, you can learn how to make an incredibly delicious jellied pie with cabbage in milk. You will need a truly minimal set of products: 350 milliliters of milk, 6 eggs, 300 grams of minced meat, a teaspoon of soda, an onion, 2 cups of flour, 25 grams of sugar, a clove of garlic, 100 grams of margarine.
The secret of this method is extremely simple:
- First of all, you need to thoroughly beat the eggs with a whisk, adding a little sugar and salt.
- Add milk and melted margarine to the mixture.
- Add flour, slaked soda and leave the mixture for 10 minutes.
- During this time, you can make meatballs from minced meat, chopped onions and garlic.
- Pour the dough into the multicooker bowl.
- Throw in the meat balls and drown them thoroughly inside.
Next, the pie is prepared according to the usual technology. After 40 minutes the timer will notify you that the process is complete.
Accelerated version
To prepare pies, you can use ready-made fillings. This will significantly reduce time and get the desired result in a short time. What should you do in this case and how to prepare jellied pie with cabbage? You will need very few products for this: one and a half cups of flour, 300 grams of prepared stewed cabbage, an egg, salt, a glass of kefir, a teaspoon of soda and 50 grams of sugar.
To work you will need a mixer and a slow cooker. Everything will need to be done in a certain sequence:
- First you need to beat the eggs with sugar, and then add a little salt, soda and kefir.
- After this, gradually add flour in small portions and knead the dough, the consistency of thick sour cream.
- Combine the prepared mixture with the filling and mix them thoroughly.
- Place the mixture in the multicooker bowl, close the lid and set the “baking” mode on the machine panel.
After 2 hours, the fragrant pie will be ready. You can eat it right away or wait until the product cools down a little. In both cases, the result will be equally excellent.
Yeast cabbage pie recipe
Cabbage pie is an ancient dish that was prepared by many generations of women using real Russian ovens. But today the same aromatic pie can be prepared using a slow cooker. It is especially tasty to make a pie based on yeast dough.
Compound:
- 20 ml vegetable oil;
- one medium carrot;
- one small onion;
- half a kilo of cabbage;
- salt on the tip of a knife;
- 1 tsp granulated sugar;
- 10 grams of yeast (dry);
- ground pepper as desired.
Cooking time: 3 hours.
Calories: 140 calories.
- Dilute the yeast with warm water. Mix the egg with sugar and salt, and then add half of all the vegetable oil. Mix the two masses together;
- Add flour in portions and knead elastic dough;
- Leave the dough to rise for an hour in a warm place;
- Shred the cabbage along with onions and carrots. Simmer the vegetables in the slow cooker on the “Baking” mode for half an hour. Stir a couple of times during the process so that the vegetables do not burn;
- As soon as the cabbage is ready, remove it from the slow cooker and cool slightly;
- Take out the finished dough and roll it out to a thin crust (5 mm);
- Place the vegetables on the dough and roll it neatly into a roll;
- Grease the multicooker with a small amount of oil and place the roll there, spreading it in a circle in the shape of a snail;
- In order for the cake to rise, you must first turn on warm “Warming” for 10 minutes;
- As soon as the time has passed, turn on “Baking” for 65 minutes and bake the pie on one side, and after the time is up, bake it well on the other side for 5-10 minutes;
- Serve hot.
