Jellied pie with cabbage in a slow cooker

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make jellied pie with cabbage in a slow cooker? Prepare your food. I took young cabbage, but any will do, including winter varieties. It will need to simmer a little longer. Take kefir of any fat content, it doesn’t matter. It would be delicious to use green onions instead of onions. You can also add any spices and seasonings to taste.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Remove the top leaves of the cabbage and cut off the required amount. Chop it into thin strips.

4. STEP 4

   

   Select the appropriate frying mode on your multicooker model. For me it's "Baking". Set the time, if possible, then 10 minutes, I have a minimum of 20 minutes. Pour vegetable oil into the multicooker bowl. Warm it up a little. Add the onion and fry until translucent, stirring occasionally. Then add the cabbage and stir. Fry the cabbage until the end of the baking program. Then close the lid and set the “Stew” program for 15 minutes.

5. STEP 5

   

   While the filling is simmering, prepare the jellied dough. Take a large bowl and sift the flour into it. I recommend setting aside a little sifted flour and adding it not all at once to the dough, but in two or three additions (add salt and baking powder in the first part, the rest of the flour will just be sifted). What is it for? Since flour and other ingredients may differ from those in the recipe, the amount of flour may need to be adjusted up or down.

6. STEP 6

   

   Add salt and baking powder, mix well so that they are evenly distributed throughout the flour.

7. STEP 7

   

   Pour kefir into the flour, while actively stirring the mixture with a spoon so that no lumps form.

8. STEP 8

   

   In a separate bowl, lightly beat the eggs with a fork and pour them into the dough.

9. STEP 9

   

   Beat in the eggs using a whisk. The dough should be of medium thickness, homogeneous, with a consistency like thick sour cream (at this stage you can adjust the amount of flour as needed by adding all or part of the flour left during sifting (see step 5).

10. STEP 10

    

    Wait until the end of the extinguishing program, open the lid of the multicooker and release steam from it. Add salt and pepper, stir. Pour in the dough. Using a special spoon, mix the dough with cabbage well.

11. STEP 11

    

    Close the lid and set the "Baking" program, time 50 minutes. After the beep, open the lid and release the hot steam again. Using the steamer insert, remove the cake and turn it over to the other side. Set the time based on your technique!

12. STEP 12

    

    Place the multicooker bowl back into the appliance and close the lid. Turn on the “Bake” program again, but for 20 minutes.

13. STEP 13

    

    After the program ends, turn off the multicooker, open the lid and leave the cake to cool. I advise you to take it out when it has completely cooled down, otherwise it may break. The cold pie is freely removed and then perfectly cut into pieces.

14. STEP 14

    

    Serve the pie with any drinks; it is good with tea and milk. Bon appetit!

Comments on the recipe

Moderator Ksenia

24.12.2023

4.7

I decided to bake a jellied pie with cabbage in a slow cooker for tea. It is very simple and easy to prepare. I took young cabbage. I only had category C2 eggs, so I took three of them. Baking powder was replaced with one teaspoon of baking soda. I added kefir with a fat content of 2.5 percent. I don’t have a special insert for a double boiler, so I didn’t turn the cake over, but simply baked it for 1 hour and 10 minutes. The pie turned out very tender and tasty. It is quite dense, but soft. Cutting it into pieces is very easy because it does not crumble or fall apart.katushafin, thank you very much for the recipe!

Alina

24.12.2023

4.6

Jellied cabbage pie with kefir cooked in a slow cooker - it's so tasty, quick and easy! The dough is kneaded using a whisk; there is no need to knead anything with your hands. I really liked it)) Next time I’ll try to make it with Chinese cabbage, I think it will turn out even more tender and tastier. Thanks to the author for the idea!