home → Bakery Chinese cabbage casserole in a slow cooker. Cabbage casserole in a slow cooker with semolina and cheese on kefir How to cook cabbage casserole in a slow cooker

Chinese cabbage casserole in a slow cooker. Cabbage casserole in a slow cooker with semolina and cheese on kefir How to cook cabbage casserole in a slow cooker

Cabbage casserole is not a new dish, but it is still popular. If you know how to properly prepare cabbage casserole, it turns out very tasty and can be an excellent addition to breakfast, afternoon snack or snack during the day. It’s especially easy to prepare cabbage casserole in a miracle helper - a slow cooker. This kitchen appliance correctly selects the type of heat treatment, thanks to which the cabbage becomes tender and soft, while maintaining its “crispy” characteristics. Read our article about how to properly cook cabbage casserole in a slow cooker.

Cabbage casserole rarely makes it onto the everyday menu. Very in vain! This dish is hearty, balanced and pleasant to the taste. In addition, cabbage casserole contains maximum benefits, because the main ingredient of the dish contains the maximum amount of substances that contribute to the proper functioning of the gastrointestinal tract.

List of ingredients:

chicken eggs – 3 pcs;
flour – 150 gr;
sour cream or mayonnaise - 3 tbsp. l;
baking powder – 1 tsp;
little butter – 30 g;
salt, pepper to your taste.

Prepare the casserole following these steps:

Remove the top leaf from the cabbage.
Disassemble the remaining cabbage leaves and rinse.
Chop the cabbage leaves into strips and mash a little to soften them.
In a separate bowl, mix eggs, mayonnaise (or sour cream) and flour. Mix the ingredients with a whisk until smooth.
Add baking powder, salt and ground pepper to the mixture. Mix the dough again. It is worth noting that it should be the consistency of low-fat sour cream, so it is better to vary the amount of flour yourself.
Grease the multicooker bowl with butter.
Place chopped cabbage leaves at the bottom of the multicooker container.
Pour the dough over the cabbage.
Set the multicooker to the baking program.
Cooking time – 35 minutes.
After the beep, turn off the heating mode and let the casserole cool slightly with the lid open.
Remove the dish to a steaming container.

You can serve cabbage casserole with sour cream as an afternoon snack or take it with you on the road for a snack.

Cabbage casserole with cheese in a slow cooker

A multicooker is an ideal kitchen appliance for making casseroles. The smart machine is able to regulate the temperature load itself, preventing the casserole from burning, but making it with an appetizing crust on top. Cabbage casserole is a light but satisfying dish. The casual taste of cabbage casserole cooked in a slow cooker will surely please everyone in your household. Take note of the recipe and delight your family with a delicious dish.

Components:

white cabbage – ¼ head;
onion – 1 piece;
carrot – 1 piece;
eggs – 3 pcs;
hard cheese – 200 gr;
green onion feathers - a small bunch;
vegetable oil – 1 tbsp. l;
salt to taste.

Cooking processes:

Peel the onion and cut into squares.
Peel the carrots and grate them on a coarse grater.
Disassemble the cabbage, rinse the leaves and finely chop them into strips.
Mix onions, cabbage and carrots in a separate container and squeeze a little with your hands, softening the cabbage.
Grease the multi-cooker container with vegetable oil.
Set the appliance to baking mode.
When the oil is hot, place the onions, carrots and cabbage in the slow cooker.
Fry the ingredients, stirring constantly, for 20 minutes.
Rinse the onion feathers and chop.
3 minutes before the end of the baking mode, place the onion feathers in the slow cooker and fry with the remaining ingredients.
In a separate bowl, beat the eggs with a mixer and add salt.
Pour the egg mixture over the vegetables in the slow cooker.
Close the appliance and set the baking program for 30 minutes.
Grate the cheese on a coarse grater.
10 minutes before the end of cooking
Remove the casserole very carefully using a multicooker container for steaming.

Serve the finished dish after dividing it into portions.

Cabbage casserole on kefir with smoked meats in a slow cooker

Making a casserole is not that difficult. This dish is suitable even for beginners in the culinary field. Still, you need to take into account some features of the ingredients used and knead the dough correctly so that the result is one hundred percent successful. The next recipe for cabbage casserole is made with kefir. As a rule, it turns out very fluffy and literally melts in your mouth.

Products needed for cabbage casserole with kefir in a slow cooker:

white cabbage – ½ head;
chicken eggs – 3 pcs;
kefir – 1 multi-glass;
butter – 80 g;
smoked meats – 100 g;
breadcrumbs – 100 g;
hard cheese – 130 gr;
salt, pepper to your taste.

Recipe:

Disassemble the cabbage into sheets, rinse and finely chop with a knife.
In a separate bowl, beat the eggs with a mixer.
Mix eggs, kefir, butter (melted), salt, pepper and breadcrumbs. Mix the ingredients with a whisk until smooth.
Add the resulting mixture to the cabbage and gently mix the ingredients with a whisk.
Cut the smoked meats into small pieces and add to the dough.
Grease the multicooker bowl with butter.
Place the dough into the device.
Grate the cheese.
Sprinkle the contents of the multicooker with cheese.
Set the device to “quenching” mode for 30 minutes.
After the cooking time has expired, turn on the multicooker to the baking program and cook the dish for another 30 minutes.
Divide the finished casserole into pieces with a spatula directly in the slow cooker and carefully remove.

Serve the casserole with sour cream, after garnishing the dish with finely chopped dill.

Cauliflower casserole in a slow cooker

Cauliflower is a vegetable that even the smallest members of the family can eat. Of course, kids do not always perceive this product with enthusiasm, but in the form of a casserole it goes great. We offer you a simple recipe for cauliflower casserole in a slow cooker.

List of ingredients:

cauliflower – 500 g;
chicken fillet – 1 piece;
vegetable oil – 1 tbsp. l;
breadcrumbs - 1 tbsp. l;
onion – 1 piece;
sour cream (105-15% fat) – 1 multi-cup;
chicken eggs – 2 pcs;
parsley - a small bunch;
salt, pepper to your taste.

Steps for preparing cauliflower casserole in a slow cooker:

Separate the cauliflower into florets.
Wash the cabbage inflorescences and boil in lightly salted water.
After cooking for 5 minutes, discard the cabbage in a colander and rinse with cold water to stop the thermal decomposition of the product.
Boil the chicken fillet.
Peel the onion and cut into thin half rings.
Rinse the greens and chop finely with a knife.
In a separate container, beat the eggs with a mixer.
Mix the egg mass, sour cream, salt and pepper.
Cut the fillet into small pieces of arbitrary shape.
Grease a multicooker container with vegetable oil and sprinkle breadcrumbs on the bottom.
Place half the cabbage on the bottom of the container.
Place the chicken fillet in the slow cooker as the next layer.
Sprinkle the fillet with the remaining cabbage.
Sprinkle the ingredients with parsley and pour over the filling.
Set the multicooker to baking mode, close the lid and cook the casserole for 20 minutes.
Then, upon completion of the stewing mode, reprogram the device to the baking mode and extend cooking for another 20 minutes.

Eat the finished dish warm with buns.

Brussels sprouts casserole in a slow cooker

There aren't that many Brussels sprouts lovers. Most likely, such statistics were formed due to the inability to cook this product tasty. Try making Brussels sprouts casserole and the results will amaze you. The finished dish is very nutritious, rich and amazing in taste. In addition, it will enrich your body with a number of useful microelements.

Ingredients:

Brussels sprouts – 500 gr;
bacon – 100 gr;
hard cheese – 150 gr;
sour cream – 200 gr;
chicken eggs – 3 pcs;
butter – 20 g;
nutmeg - on the tip of a knife;
almond petals – 20 g;
salt and ground pepper to taste.

How to cook the casserole:

Wash the cabbage, place in a saucepan and boil.
After 5 minutes of cooking, discard the cabbage in a colander and rinse with cold water.
Grease a multicooker bowl with butter and place Brussels sprouts on the bottom.
Cut the bacon into small pieces.
Sprinkle the bacon bits over the cabbage.
In a separate bowl, mix eggs, sour cream, salt, pepper and nutmeg. Mix the ingredients with a whisk until smooth.
Pour the filling over the Brussels sprouts.
Grate the cheese.
Sprinkle the contents of the multicooker with cheese.
Top the casserole with almond flakes.
Set the appliance to baking mode and cook the dish for 30 minutes with the lid closed.

Serve the finished casserole as a breakfast or afternoon snack, along with a salad of fresh vegetables.

Cabbage casserole in a slow cooker. Video

Required Products:

500-600 g white cabbage
1 large carrot
3-4 onions
3 eggs
100 ml milk
1 cup flour
breadcrumbs
vegetable oil for frying
bunch of fresh parsley
ground black pepper
50 grams of hard cheese for decoration

Cabbage casserole in a slow cooker turns out very tasty. Everything is extremely simple - the filling is mixed directly into the dough, and your assistant will do the rest. I have the VES Electric SK-A12 model, and the cabbage casserole in it is soft, tasty and aromatic. Adding carrots gives it a beautiful orange color and complements the flavor. This dish will definitely be appreciated by all cabbage lovers. It’s very convenient that you can immediately prepare a large casserole, because it tastes even better cold than hot. I really liked this recipe, it is quite successful, so I feel free to share the site with readers and invite you to cook the same delicious cabbage casserole in a slow cooker with me.

Cooking method

Peel the carrots and onions, wash the parsley. Remove the top leaves of the cabbage. Prepare eggs, flour and milk.
Pour vegetable oil into the multicooker bowl. Set the “Frying” mode. Grate the carrots on a beet grater, chop the onions. Fry everything together until light golden brown.
Chop the cabbage and rub lightly with your hands so that it begins to release juice. Place in a slow cooker and fry everything together until the cabbage is soft.
You need to stir periodically to prevent the mixture from burning. Approximate frying time is 30 minutes. Do not close the multicooker lid. Excess moisture will evaporate from the cabbage and the casserole will not be watery.
For the dough, beat the eggs with a pinch of salt using a mixer until foamy.
Pour in milk, add flour (sifted).
Mix everything and add fried cabbage to the dough.
Add chopped parsley leaves (you can use dill, cilantro, in general, to your taste, or you can do without greens altogether).
Stir until the filling is evenly distributed in the batter.
Wash the multicooker bowl and wipe dry. Grease its walls and bottom with vegetable oil, sprinkle with breadcrumbs.
Lay out the cabbage dough and smooth it out.
Sprinkle breadcrumbs on top, they will absorb excess liquid.
Set the “Baking” mode, time 30 minutes. Cook with the multicooker lid closed.
Before taking out the cabbage casserole, you need to let it cool slightly. 15-20 minutes will be enough. Remove the casserole using the steamer rack. I also grated hard cheese on top.
You can also decorate the cabbage casserole with fresh herbs and cherry tomatoes. It will be very festive and delicious!

Delicious cabbage casserole in a slow cooker is ready. As an addition, you can offer sour cream and fresh vegetables. Bon appetit!

500 g minced beef (or mixed pork and beef);
1/2 cup breadcrumbs (or 1 cup cooked rice);
1 medium onion;
1 small carrot;
1 egg;
1 teaspoon salt;
1/2 teaspoon ground black pepper.

For the sauce

4 cups chicken broth;
3 tbsp. spoons of tomato paste;
3 tbsp. spoons of soy sauce;
1 bay leaf;
1 teaspoon dried thyme;
pepper and salt - to taste.

Cooking process:

Wash the cabbage head and separate it into separate sheets. Don't worry if some sheets get torn, you can still use them. Leave 2-3 large, intact sheets to cover the top of the casserole. In total you need about 12-15 cabbage leaves. If the stem part of the leaves is very thick, cut it off with a knife.

Set a few torn cabbage leaves aside. Blanch the rest for a few minutes in plenty of boiling water. Drain the boiling water and cool the leaves in cold water.

While the cabbage is cooling, prepare the meat filling for the cabbage casserole in the slow cooker. In a bowl, mix minced meat, egg, boiled rice. Add finely chopped onion and finely grated carrots. Salt and pepper the filling and mix well.

Place raw cabbage leaves in two layers on the bottom of the multi-pan. This moist layer of cabbage will keep the casserole from burning (if the cabbage leaves on the bottom get a little burnt, just discard them). Place a leaf of blanched cabbage on top of the raw layer, then a layer of minced meat, and repeat until you run out of minced meat and the pan is almost full.

In this case, the top layer of cabbage leaves should be below the edge of the pan. To make the casserole look beautiful, try making the top round by covering the entire structure with large, whole cabbage leaves.

In a separate bowl, mix all the ingredients for the sauce: pour 4 cups of chicken broth (recipe for chicken broth in a slow cooker HERE), add 3 tablespoons of tomato paste and 3 tablespoons of soy sauce, mix well. Add the bay leaf, thyme, pepper and salt and pour the sauce into the cabbage casserole pan. The liquid should barely cover the top of our cabbage “cake”. Add a little water if it doesn't.

Place the pan in the multicooker body and turn on the “Stew” program for an hour and a half. (If using a slow cooker, you can set the cooking time to 8 hours.) Taste the sauce again before serving and adjust for salt/pepper.

Cut the finished casserole into wedges and serve in a shallow bowl or soup bowl with some sauce and bread. Bon appetit!

Notes

In the original Japanese recipe, tofu cheese and wasabi paste are added to the filling. I omitted these ingredients, adding a little more meat and vegetables instead.

In Japanese cooking, the technique of oppression is often used. Housewives have a special heavy lid without a handle to press the dish from above, under the main lid. This recipe recommends just that. Unfortunately, I did not have such oppression. I think it's needed to help the casserole hold together well. But I cooked without this device. If you have something similar, you can use it.

I haven’t tried it, but this casserole can probably be cooked in a cauldron in the oven. You just have to cook it covered.

You can prepare additional tomato sauce in a separate bowl and pour over the casserole when serving.

It happens to every housewife that after cooking some food remains in small quantities. And you start to wonder what to do with them. It would be a shame to throw it away, but if you put it in the refrigerator, it will stay there until it goes bad.

This happens very often with cabbage. You buy a whole fork, but use only half for borscht, stew or salad. 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 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 finely as possible. Otherwise, this is a very simple, quick recipe.

Cabbage casserole in a slow cooker: recipe with photos

Cooking cabbage casserole in a slow cooker will take about an hour including preparation. The specified amount of ingredients will yield four servings.

Ingredients:

300 g white cabbage
3 eggs
6 tbsp. spoons of sour cream
3 tbsp. spoons of flour
0.5 tsp starch
0.5 tsp baking powder
50 grams of cheese
10 g butter

Cooking method:

As mentioned above, finely chop the cabbage. Try not to take the dense sections of leaves at the base of the cabbage, they are tough and will not cook well.

Add salt to taste to the eggs and beat well.

Add sour cream to the egg mixture and stir. Instead of three spoons of sour cream, you can take three spoons 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 is one more, most important, ingredient left - cabbage. Add it to the dough and mix.

Place the prepared casserole mixture into a buttered multicooker bowl. Sprinkle grated cheese on top. Cook the cabbage casserole with the valve open (without pressure) for 35 minutes. It may also be marked “Baking”. After the time is up, you can leave the casserole on the heat for 15 minutes to be sure.

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

Bon appetit!

An excellent cabbage casserole dinner will give the body a lot of nutrients and a minimum of calories. Cabbage casserole does not take long to cook in a slow cooker; it can be supplemented with various ingredients, for example, by adding garlic or a little chili pepper and get a spicy casserole. You can add a couple of spoons of crackers - this will hold the dish together a little and give it a crispy crust.

To prepare cabbage casserole with cheese in a slow cooker, you need the following ingredients:

300 grams of young cabbage;
onion head;
piece of cheese 50 grams;
a glass of low-fat kefir (meaning a multicooker measuring glass);
a pinch of baking powder;
a couple of raw eggs;
a few tablespoons of flour;
spices and herbs.

Cooking cabbage casserole in a slow cooker

The onion needs to be peeled and chopped, then sautéed in oil in a slow cooker in the “baking” mode until transparent.

Now you need to chop the cabbage, add aromatic herbs and salt to it, mix well, add onion, mix again and let stand for a while.

Let's make the dough.

In a deep bowl, mix kefir, flour, baking powder and eggs. Add the necessary spices and knead the dough.

Next, you need to pour part of the dough into the multicooker bowl and put the cabbage on it, cover it with the remaining dough on top. By the way, if there is any filling left, divide the dough into three parts and make several layers, each of which must be poured with dough. But at the same time, it is worth increasing the cooking time for cabbage casserole in a slow cooker.

For one cabbage layer, 40 minutes in the “baking” mode is enough. After cooking, let the casserole sit for a while, then you can remove it to a plate.

This kind of casserole is perfect for vegetable salad, boiled rice or mashed potatoes. Bon appetit.

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