Cabbage casserole in a slow cooker for children. Cabbage casserole in a slow cooker

It happens to every housewife that after cooking some products remain in a small amount. And you start to puzzle over what to do with them. It’s a pity to throw it away, but if you put it in the refrigerator, they will lie until they go bad.

Very often this happens with cabbage. You buy a whole fork, but you use only half of it in borscht, stew or salad. And what about the second one? You can make a delicious casserole from the leftover cabbage. And so that the process of preparing a new dish does not take much time, we offer you a recipe for cabbage casserole in a slow cooker.

To make the cabbage casserole in a slow cooker tasty and juicy, you need to finely chop the cabbage. With large cuts, it will not turn out so juicy, and it may not have time to boil. Therefore, you will have to try to cut the cabbage as small as possible. Otherwise, this is a very simple, quick recipe.

Cabbage casserole in a slow cooker: recipe with photo

It will take about an hour to cook cabbage casserole in a slow cooker, along with preparation. Four servings will come out of the indicated amount of ingredients.

Ingredients:

• 300 gr white cabbage
• 3 eggs
• 6 art. spoons of sour cream
• 3 art. spoons of flour
• 0.5 tsp starch
• 0.5 tsp baking powder
• 50 gr cheese
• 10 gr butter

Cooking method:

As mentioned above, finely chop the cabbage. Try not to take the dense leaf areas at the base of the cabbage, they are tough and won't cook well.

Add salt to taste to the eggs and beat well.

Put sour cream into the egg mixture, mix. Instead of three tablespoons of sour cream, you can take three tablespoons of mayonnaise, but remember that this will increase the calorie content of the dish.

Add dry ingredients: flour, starch, baking powder. Mix thoroughly so that there are no lumps.

There was one more, most important, ingredient - cabbage. Add it to the dough, mix.

In oiled butter pour the prepared casserole mixture into the multicooker bowl. Sprinkle grated cheese on top. Cooking cabbage casserole valve open (without pressure) 35 minutes. It could also be the mark "Baking". After the end of the time, you can leave the casserole on heating for 15 minutes to be sure.

That's all! Now you know how to cook cabbage casserole in a slow cooker. Serve it on the table with mustard, herbs or season sour cream sauce. Although, the cabbage casserole in a slow cooker, the recipe of which we showed you, is good without additives at all. Many say that it tastes like a good cabbage pie.

Enjoy your meal!

Today's my recipe is a budget casserole with ham and cheese cooked in a slow cooker. Such a dish is all-season, as the ingredients for it can be purchased at any time, at any grocery store. I really like to use Chinese cabbage for hot dishes, because, unlike white cabbage, it has softer and more tender leaves, which significantly reduces cooking time. This casserole is perfect for any meal time, be it breakfast, lunch, afternoon tea or dinner. You can cook it from any type of cabbage that you currently have on hand.

Ingredients:

• Chinese cabbage - 700 grams.
• ham - 100 grams.
• cheese - 100 grams.
• eggs - 4 pcs.
• milk - 50 ml.
• breadcrumbs- 150 grams.
• salt - to taste.
• a mixture of 5 ground peppers - to taste.
• vegetable oil - 1 tsp (to lubricate the bowl).

How to cook Chinese cabbage casserole in a slow cooker:

1. From Chinese cabbage cut out the stalk and thick parts, finely chop the rest with a knife or slicer grater. Before laying in the multicooker, I will not subject it to additional heat treatment.

If you took white cabbage, then after chopping it, you should scald it with boiling water or hold it over steam for several minutes so that it softens a little.

If you are using varieties such as cauliflower or broccoli, I recommend blanching them in boiling water for 1 minute in boiling water and then cutting them into small cubes.

2. Ham (which, if desired, can be replaced with boiled sausage or sausages) rubbed on a coarse grater.

3. Grind the cheese in the same way. For convenience, I advise you to take it hard or semi-hard varieties.

4. We spread the prepared products in a deep bowl, add breadcrumbs, salt and pepper. Mix all ingredients well.

Instead of breadcrumbs, I sometimes use finely ground oatmeal.

5. In another bowl, beat the eggs with milk and spices. The milk in this recipe easily changes to the same volume of any liquid fermented milk product(kefir, sour cream, yogurt, etc.).

6. Cabbage and egg mass(solid and liquid) mix.

7. Before baking, we prepare the multicooker bowl by lubricating its bottom and walls with butter (to a height of 2-3 cm). We spread the resulting dough into it and level it.

By selecting the "Baking" mode and setting the time to 50 minutes, we cook with the lid closed until the beep about the end of the program. Then we let it cool a little right in the bowl - so the casserole will then be easier to get and cut.

If you use the oven to cook the casserole, then you need to cook it for 40 minutes at a temperature of 180 degrees.

Enjoy your meal!!!

For multicooker Vitek VT-4217, bowl 5 liters, power 900 watts.

Sincerely, Marina Mazhaeva.

Time: 70 min.

Servings: 6

Difficulty: 4 out of 5

Delicate cabbage casserole or " lazy pie» in a multicooker

Cabbage is a versatile vegetable. It is fermented, stewed, fried, added to soup. White cabbage is used in fresh in salads, pies are baked with it. Since childhood, recipes for bigus, borscht and salad from sauerkraut with onions and butter.

And who does not remember cabbage schnitzels, which were sold for a penny in every cookery? Cabbage dishes are inexpensive, simple to make and very tasty if they are prepared by a skilled hostess. And learning how to cook unusual dishes from ordinary cabbage is not difficult at all.

If you are tired of the usual recipes for preparing this irreplaceable vegetable, I suggest trying new ones. Today it will be my favorite cabbage casserole in a slow cooker.

So, we are preparing a set of products that are needed for this dish. Believe me, he will definitely not ruin you.

We will need:

White cabbage	- 2/3 fork
Onion	- 2 pcs.
Eggs	- 3 pcs.
Carrot	- 1-2 pcs.
Flour	- 2/3 st.
Milk	- 1/2 tbsp.
Grated cheese	- 50-100 gr.
Vegetable oil	- 3 tbsp. l.
Greens (parsley, dill)	- 2-3 branches
breadcrumbs	- 2 tbsp. l.
Salt	- taste
Spices	- taste
Pepper	- taste

If everything is ready - proceed to the preparation of tender, delicious casserole. I often use various recipes for cooking dinner. vegetable casseroles in a slow cooker, and my household calls them “lazy pies” because everything is mixed in them: both the dough and the filling. Try to do it, you won't regret it! Cabbage casserole in a slow cooker turns out - you will lick your fingers!

Step 1

We start with shredding cabbage. It is very important to cut it not haphazardly, but correctly, according to time-tested recipes. Do not chop the leaves into too long strips, 5 cm is enough for a casserole. Large and small cabbage squares, as well as rectangles, will not work. I don't know why, but they "steal" the taste from lazy cabbage pie.

Lightly salt the chopped cabbage and rub it lightly with your hands.

Step 2

Now let's prepare other vegetables. Peel the carrots and cut into thin slices of 2 cm in length. If you cut lazily - grate on a coarse grater. Peel the onion and chop into small pieces. Wash the greens, dry and finely chop.

Step 3

Cooking dough. Some recipes suggest using flour instead of casseroles. semolina. Or a mixture of them. If you are madly in love with semolina or just there was no flour in the house, you can use this cereal.

Whisk eggs into white foam. Do not be lazy, because the stronger the foam, the more airy the casserole will turn out.

Salt, pour milk into the mixture and add a little flour. Mix thoroughly.

Set aside the dough and return to the vegetables.

Step 4

We put the slow cooker on the “frying” mode, pour a little oil into the bowl and put the onion. Fry it and send the carrots after. Be sure to stir the vegetables constantly so they don't burn. In the fried mixture, put the cabbage and all together a little fry-stew.

Then we turn off the multicooker, put the vegetables out of the bowl and cool them a little.

Step 5

Wash the multicooker bowl and wipe it, grease it with oil and sprinkle the bottom and walls with flour.

Step 6

Put a mixture of fried vegetables in the prepared dough. As the recipes for “lazy pies” recommend, do not pour the dough into hot vegetables, otherwise the flour will “grab” in places and the casserole will turn out with lumps.

Here we add half the chopped herbs, pepper, salt and spices. We mix the mass, carefully put it into the bowl of the miracle stove and distribute the mixture in an even layer.

Step 7

Classic recipes for casseroles, as a rule, suggest sprinkling the mass laid out in a mold with breadcrumbs before baking. This is done so that dry bread crumbs absorb excess moisture released from the vegetables during the stewing process. From my own experience I will say that this event is effective when cooking casseroles in the oven.

In a slow cooker, you don’t get such a baked crust on top as in the oven. Therefore, if you are not particularly fond of crackers, you can not sprinkle them on the dish before baking. Adherents of traditions, for whom the word "casserole" is identical to the word "pudding", are not forbidden to sprinkle ground crackers on the surface of their "almost English" dish.

Just be sure to taste the crackers first. If they are rancid, as often happens during long-term storage, or have a musty taste - do not risk it, an unpleasant aftertaste will hopelessly ruin the dish.

Step 8

Place the bowl in the oven. On the multicooker panel, we find the "baking" mode and activate it for 30 minutes. After the end of the program, let the cabbage casserole cool for 15-20 minutes, then gently remove it. We put it on a beautiful dish.

Step 9

Although I focus on traditional recipes cooking "lazy pies", sometimes you want to bring something new, original to them. If you, like me, are ready for culinary experiments, then I suggest sprinkling the cooled cabbage casserole with grated cheese. It should turn out as beautiful and appetizing as in the photo:

If you are afraid to spoil the taste of the pie by adding a non-standard additive, follow what proven recipes prescribe: while the casserole is still hot, grease its top with butter, then just sprinkle with chopped herbs. Don't guess!

Cabbage casserole can be eaten both hot and cold, with or without sour cream. She's good in every way!

See another version of this dish in the video below:

Ingredients

For filling:

• white cabbage - 300-400 g;
• carrots - 150-200 g;
• onion - 100 g;
• greens;
• salt;
• spices.

For filling:

• sunflower oil - 50 ml;
• eggs - 2 pcs.;
• kefir - 160 ml;
• semolina - 100 g;
• hard cheese - 60 g.

Cooking time - 1.5 hours.

Yield - 6 servings.

Happy owners of multicookers know that various casseroles are excellently obtained in these wonderful saucepans. Try to cook cabbage casserole in a slow cooker, the recipe with a photo, step by step, is described below. It turns out tasty, juicy and healthy. Adding kefir and cheese to the dough gives it vegetable dish slight pleasant sourness. We hope your entire family will enjoy this meal.

How to cook cabbage casserole in a slow cooker

First you need to check the availability of all the products that will be needed to cook white cabbage casserole in a slow cooker. Sunflower oil is better to take refined. Kefir is suitable for any fat content. Instead of kefir, you can take the same amount of milk. Spices - any, as desired. For example, you can use coriander, ground black pepper, turmeric or curry seasoning. If you cook cabbage casserole in a slow cooker for children, then you can generally do without spicy and spicy additives.

It is better to start cooking with the preparation of the filling, because. semolina is included in its composition and it should have time to swell well. To this end, kefir must be mixed with eggs, pour semolina, a pinch of salt, mix well again and set aside for now.

In the meantime, get ready vegetable filling. To do this, cabbage, carrots and greens should be washed well. Remove the top leaves from the cabbage, then finely chop it. Peel the carrots and grate on a coarse grater. Remove the skin from the onion and finely chop it.

Pour into multicooker bowl sunflower oil and lay out the onion. Select the program "Frying" and, stirring, fry the onion with the lid open. Fry the onion until it becomes transparent. Lightly salt the cabbage and mash with your hands, then mix it with carrots. Put the cabbage-carrot mixture into the bowl, mix it with the onion and fry until the vegetables are soft. It is necessary to fry without closing the lid (this is necessary in order for the excess liquid to evaporate) and stirring the contents of the bowl from time to time. At the very end of frying, add spices and finely chopped greens.

Put the fried vegetables and cheese, grated on a coarse grater, into the prepared filling. To mix everything.

Lightly oil the bottom and sides of a clean and dry bowl. To facilitate the process of removing the casserole from the bowl, it is recommended to cover its bottom with baking paper, which also needs to be oiled. Pour the dough into the bowl, place it in the multicooker and turn on the "Baking" program. Cook fresh cabbage casserole in the Redmond slow cooker for 40 minutes. For other models, the time may be slightly different.

After the timer sounds, remove the bowl with the casserole from the multicooker and let it cool. Then put a plastic steamer basket into the bowl and turn the casserole onto it. If necessary, carefully remove the oiled paper and turn over ready product on a dish. Cabbage casserole can be served with sour cream or kefir, after decorating it with herbs and vegetables.

We wish you all bon appetit!

The next method of cooking cabbage came to us from Japan. The peculiarity of such a casserole is that the main products are laid out in layers, so that outwardly there is a resemblance to layer cake, and it tastes very similar to cabbage rolls.

Ingredients:

For filling:

• Cabbage - 1 medium fork
• Minced meat - 500 gr.
• Breadcrumbs - half a cup (can be replaced with a cup of cooked rice)
• Carrot - 1 pc. (small)
• Onion - 1 pc. (average)
• Egg - 1 pc.
• Salt, pepper - to your taste.

For sauce:

• Chicken broth - 4 cups
• Tomato paste - 3 tablespoons
• Soy sauce - 3 tablespoons
• Bay leaf - 1 pc.
• Dried thyme - 1 teaspoon
• Salt, pepper - to your taste.

How to cook:

1 Wash the cabbage, separate the leaves from each other. If at the same time some of them are torn, it's okay - they can also be used. But two or three large and whole sheets must remain. You will need them to stack them on top of the casserole. In general, it is necessary to separate 14 sheets of medium size.

2 Those sheets that are torn should be immediately set aside - they will be needed later. Put the whole ones in boiling water and blanch for a few minutes. At the same time, there should be a lot of water so that it is enough for all the cabbage.

3 Then drain the boiling water, and put the leaves in cold water to keep them cool.

4 Meanwhile, prepare the meat filling. To do this, put the minced meat in a bowl, pour in the egg and put the breadcrumbs or rice. Mix everything well.

5 Finely chop or grate the carrots, chop the onion in a blender or chop it too. Add to minced meat, salt and pepper. Stir again.

6 Put the cabbage leaves into the multicooker bowl. You should get 2 layers. This is necessary to prevent the food from burning. The leaves should be raw, and if after cooking they turn out to be a little burnt, they can be thrown away.

7 On them it is necessary to lay out blanched cabbage leaf and then minced meat.

8 Spread like this layer by layer until the minced meat runs out. But do not forget that the top layer should not go beyond the edge of the multivariate bowl.

9 Put whole leaves on top to make the casserole even more beautiful.

10 Now let's prepare the fill. The broth is mixed with tomato paste and soy sauce, to mix everything. Put the bay leaf, add salt, pepper and thyme. Then pour everything into the multicooker bowl. In this case, the sauce should not cover the top layer quite a bit. In any case, you can add a little water to achieve this.

11 Now turn on the "Extinguishing" program and set the time - 1 hour 30 minutes. Before serving, you can add salt, if necessary.