Hello! Today I want to talk about how to prepare a fragrant jellied pie with cabbage in a slow cooker. The dough for such pies can be prepared with sour cream or kefir. Currently, baking powder is very popular and is an excellent substitute for baking soda. But if you decide to add soda to the dough, then you do not need to quench it with additional ingredients. Kefir copes with this task perfectly.
In this recipe, the pie filling is made from white cabbage. To add flavor to this vegetable, you need to add spices, such as ground black pepper. If desired, you can add grated garlic or crushed red pepper. The pie with a pronounced spicy taste will undoubtedly appeal to male representatives.
A cabbage pie in a slow cooker is browned on only one side. But if you really want, you can turn it over and dry it for 15 minutes in the same option. It is recommended to eat this pie hot. It should be cut into small slices and can be served with tea and hot dishes.
How to cook jellied cabbage pie with kefir in a slow cooker
Kefir dough is easy to prepare; for kneading you will need a mixer with whisks. First add small chicken eggs to the prepared dishes. Add salt and granulated sugar to them, beat until fluffy.
After this, add kefir of any fat content, stir thoroughly with whisks. It should be taken into account that kefir should be at room temperature.
Pour a little sunflower oil into the dough and mix until smooth.
Mix baking powder with flour, stir until smooth. The dough for the jellied pie can be safely stirred with a mixer.
Rinse the cabbage with water and chop into thin strips.
First, mash the cabbage with your hands and then pour it into a plate. Add ground black pepper and salt to taste.
Cover the multicooker pan with a thin layer of oil. Pour in about half of the batter. Spread the cabbage filling.
Pour the remaining batter over the filling and close the lid tightly.
Turn on the “Baking” program for 60 minutes. Remove the pie to a plate and garnish with herbs if desired. Serve cabbage pie cut into pieces with soup or hot tea. Bon appetit!
Ingredients and how to cook
Only registered users can save materials in the Cookbook. Please login or register
ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>
Total:
| Composition weight: | 100 gr |
| Calorie composition: | 192 kcal |
| Belkov: | 7 g |
| Zhirov: | 7 g |
| Carbohydrates: | 27 g |
| Used: | 17 / 17 / 66 |
| H 7 / C 0 / B 93 | |
Cooking time: 1 hour 30 minutes
Jellied cabbage pie with sour cream dough in a slow cooker
Let's prepare jellied cabbage pie with sour cream dough in a slow cooker. This is one of the most delicious, simple and quick pie recipes. Such unsweetened pastries can be eaten not only with tea as a snack, it can easily replace your breakfast or dinner.
To make the baked goods fluffy, we will use baking powder or soda. If you bake a pie with sour cream or kefir, you don’t need to quench the baking soda; it can be quenched perfectly with sour milk products. For the filling, cabbage can be stewed either in a frying pan or in a slow cooker until fully cooked.
We highlight the taste with tomato paste if cooking in winter, or tomatoes if cooking in season. To make the filling more tender, add a raw egg at the end of stewing the cabbage. Cabbage pie with sour cream in a slow cooker turns out very fluffy and tasty.
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.
Cooking jellied cabbage pie in a slow cooker with sour cream
Prepare the cabbage filling. We chop it into thin strips and knead it thoroughly with our hands so that it gives juice.
Pour sunflower oil into a frying pan or into a multicooker bowl, lay out the cabbage. Pour hot water, add salt, spices and ketchup, simmer the cabbage for about 20 minutes over low heat or on a special program.
Place the raw egg into the filling and mix quickly.
Transfer the cabbage filling into a bowl.
Beat the remaining eggs until fluffy with a pinch of salt.
Add sour cream and mix.
Sift the flour to make it fluffy, add baking powder, mix and pour the flour into the dough, mix until smooth.
The baking dough is quite thick. Place the drain in the bowl. oil and turn on the heat, wait until it melts.
Pour in some of the dough and add the pie filling
Fill in the rest of the dough.
Cook the cabbage pie in the baking mode for one hour. After the signal, turn the pie over, grease the bowl again and bake for another 15 minutes so that the pie is browned on the other side.
Cut the baked goods into portions and enjoy.
Classic recipe
According to the classic recipe for the baked goods under discussion, young cabbage is always used for the filling. If the vegetable on hand is not the freshest, then it should first be stewed. In addition to half a kilo of cabbage, for the pie you need: 90 g of flour and the same amount of medium-fat sour cream, 2 large spoons of high-quality butter and mayonnaise, 3 chicken eggs, salt, small. spoon of baking powder.
- In the bowl of the device, finely shredded cabbage is cooked in melted butter in the “Baking” program until soft. She immediately sprinkles it with salt. The young vegetable can be added to the pie raw.
- The eggs are salted and beaten well. Next, add sour cream, baking powder, mayonnaise and flour sifted a couple of times. The dough is thoroughly kneaded.
- Most of the dough is laid out on the bottom of the multicooker. You can leave the oil from the fried vegetables in the bowl.
- The cabbage filling is placed on top of the base, which must be covered with the remaining dough.
- The Baking program takes about 65 minutes to cook.
If you want the dish to be golden brown on both sides, you need to turn it over and leave it in the oven for another 15-18 minutes in the same mode.
Jellied pie with cabbage, onions and cheese on kefir in a slow cooker
Surely many of us love cabbage pies. But preparing them is very tedious, and a lot of time is spent. And if you fry them in a frying pan, it’s still not healthy, although it’s tasty. I suggest preparing a jellied pie with cabbage, onions and cheese using kefir in a slow cooker.
The recipe is very simple and quick to prepare. This is the kind of snack pie that can be made in a hurry. They can please not only your family, but also unexpected guests. After all, almost everyone has the products that we will use in the recipe.
You can put any vegetables in the filling. I took cabbage and onions. Inexpensive, tasty and healthy! This is one of the most delicious cabbage pies!
Layered cake
Everyone wants to enjoy delicious pies, but not everyone wants to tinker with dough, yeast and painfully wait for whether the delicacy will turn out or not. All this can be easily avoided if you use two important assistants: a slow cooker and puff pastry. And to make the pie tasty, you can use young cabbage for the filling along with minced meat, mushrooms and cheese.
- ready-made puff pastry (1 pack..);
- cabbage – 0.5 heads (about 500 g);
- minced meat – 0.2 kg;
- egg;
- mushrooms – 0.2 kg;
- cheese – 50 gr;
- carrots and onions;
- 20 ml sunflower oil;
- salt - on the tip of the knife.
Time spent: 1 hour.
Calories: 220 calories.
- Prepare vegetable filling: carrots, onions – cut and sauté, cabbage – chop, mushrooms – chop and fry;
- Fry the minced meat in another frying pan, and then mix it with onions and carrots, mushrooms and cabbage. Fry everything together in a frying pan for a few minutes, adding salt and spices;
- Boil hard-boiled eggs and grate them. Grate the cheese too and mix with the eggs;
- Mix all ingredients together;
- Roll out the dough, previously defrosted, into a layer up to 4-5 mm thick;
- Carefully place the filling in the center of the dough;
- Fold the pie into an envelope and seal all edges very well;
- Place the pie in a greased slow cooker;
- Using the “Bake” mode, cook the pie for 20 minutes;
- After the timer, remove the pie and put it back on the other side. Bake for another 10 minutes.
Step-by-step preparation of a pie with cabbage, onions and cheese on kefir in a slow cooker:
Finely chop the onion.
Pour sunflower oil into a bowl and fry the onion until transparent in the frying or baking mode.
Take fresh cabbage, remove the thick parts and chop it finely, sprinkle with salt.
As soon as the onion is fried, add the chopped cabbage and fry for another 15 minutes. until vegetables are soft.
Prepare the dough. Beat eggs in a deep bowl. Add a little salt.
Grind the cheese on a coarse grater and add it to the beaten eggs. Pour kefir at room temperature. Mix all the ingredients.
Sift the flour and pour into a bowl, beat well. The dough should be liquid.
When the vegetables are fried in the slow cooker, pour the prepared batter into them. Use a silicone spatula to spread the filling so that the dough is well distributed.
Select the baking program and time 40 minutes.
After the signal, the pie with cabbage, onions and cheese on kefir is ready, let it stand and set for 15 minutes. The lid can be opened. Use a spatula to move the edges away to make it easier to remove the cake.
We treat the whole family to a delicious, aromatic cabbage pie.
With sauerkraut
Sauerkraut is a storehouse of vitamins. If you use it to fill a pie, the baked goods will be even more healthy. In addition to cabbage (half a kilo), you need to take: 2 tbsp. flour, large egg, fresh carrots, 1 tbsp. kefir, a pinch of soda, granulated sugar and fine salt, onion.
- If the pickled vegetable turns out to be sour, it must be rinsed with running cold water and drained in a colander.
- The carrots and onions are cut very finely, and then fried in the appropriate mode in oil.
- The prepared cabbage is also sent there. Together, the ingredients are cooked in the “Stew” program for half an hour.
- For the dough, eggs are sugared, salted and beaten. Soda and kefir are added to the mixture, and flour is poured in small portions so that lumps do not form.
- The dough is poured into the oiled bowl. The vegetable filling is placed on top.
- The dish is baked in a suitable mode for 85-95 minutes.
Before removing the cake, you need to cool it.
Calorie content of foods possible in the dish
- Altai cheese – 355 kcal/100g
- Gruyère cheese – 396 kcal/100g
- Kaunas cheese – 355 kcal/100g
- Latvian cheese – 316 kcal/100g
- Lithuanian cheese – 250 kcal/100g
- Lake cheese – 350 kcal/100g
- Aiaideus cheese – 364 kcal/100g
- Cheese “Altai” 50% fat – 356 kcal/100g
- Appnzeller cheese 50% fat content – 400 kcal/100g
- Gouda cheese 45% fat content – 356 kcal/100g
- Dutch cheese – 352 kcal/100g
- Maison Blanc cheese (semi-hard) – 360 kcal/100g
- Kostroma cheese – 345 kcal/100g
- Lambert cheese – 377 kcal/100g
- Lo spamino cheese – 61 kcal/100g
- Poshekhonsky cheese – 350 kcal/100g
- “Russian” cheese – 366 kcal/100g
- “Soviet” cheese – 400 kcal/100g
- Steppe cheese – 362 kcal/100g
- Uglich cheese – 347 kcal/100g
- Cheese “chester” 50% fat content – 363 kcal/100g
- Swiss cheese – 335 kcal/100g
- Edamer cheese 40% fat content – 340 kcal/100g
- Emmental cheese 45% fat content – 420 kcal/100g
- Etorki cheese (sheep, hard) – 401 kcal/100g
- Cheese “Yaroslavsky” – 361 kcal/100g
- White cheese – 100 kcal/100g
- Yellow fat cheese – 260 kcal/100g
- Limburger cheese – 327 kcal/100g
- Cheese with mushrooms 50% fat content – 395 kcal/100g
- Sugar – 398 kcal/100g
- Granulated sugar – 398 kcal/100g
- Kefir 1% fat – 38 kcal/100g
- Kefir 2.5% fat – 53 kcal/100g
- Kefir “Doctor Beefy” 1.8% – fat content – 45 kcal/100g
- Full-fat kefir – 62 kcal/100g
- Low-fat kefir – 30 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
- Wheat flour – 325 kcal/100g
- White cabbage – 28 kcal/100g
- Boiled white cabbage – 21 kcal/100g
- Baking powder – 79 kcal/100g
- Greens – 41 kcal/100g
- Fresh frozen soup greens in packaging – 41 kcal/100g
- Chicken egg – 80 kcal/100g
- Garlic powder – 331 kcal/100g
Calorie content of foods: White cabbage, Hard cheese, Chicken eggs, Kefir, Wheat flour, Vegetable oil, Baking powder, Salt, Sugar, Garlic powder, Herbs
