Slow Cooker Cabbage Pie

Simple, fast, made from ordinary products, cheap and tasty! A jellied pie with cabbage in a slow cooker will help you out when there is no stove or oven nearby. Pies with this dough are very easy to prepare, and in a slow cooker you don’t even need to keep an eye on it.
cook time: 2h
Ruby Colston
Slow Cooker Cabbage Pie

Nutrition Facts (per serving)

138
Calories
5g
Fat
17g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 2 cup
Eggs 2 pc
White cabbage 400 g
Bulb onions 2 pc
Vegetable oil (for frying cabbage) 3 tbsp
Baking powder 15 g
Kefir 1.5 cup

Recipe instructions

Step 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.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Remove the top leaves of the cabbage and cut off the required amount. Chop it into thin strips.

Step 4

Step 4
Select the appropriate frying mode on your multicooker model. For me itʼs "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.

Step 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.

Step 6

Step 6
Add salt and baking powder, mix well so that they are evenly distributed throughout the flour.

Step 7

Step 7
Pour kefir into the flour, while actively stirring the mixture with a spoon so that no lumps form.

Step 8

Step 8
In a separate bowl, lightly beat the eggs with a fork and pour them into the dough.

Step 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 necessary by adding all or part of the flour left during sifting (see step 5).

Step 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.

Step 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!

Step 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.

Step 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.

Step 14

Step 14
Serve the pie with any drinks; it is good with tea and milk. Bon appetit!

Additional rubrics

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