A winter dish that does not require large amounts of cooking time or financial costs. At the same time, it is very useful and will please all members of your family. It tastes somewhat like cabbage pie, so you can eat it both cold and hot. It is a fairly hearty dish and it is quite possible to have a good afternoon or breakfast with it.

Ingredients

• 400-500 grams of cabbage;
• 2 eggs;
• 150-200 grams of flour;
• ¼ teaspoon baking powder;
• salt to taste;
• 1 medium carrot;
• 1 small head Luke;
• spices - what do you like, for example, dry garlic;
• Little vegetable oil.

Cooking recipe

• Wash cabbage, carrots and onions.
• Pour boiling water from a kettle into a bowl of cabbage so that it almost completely covers it. Cover with a cutting board, the cabbage should steam a little.
  
• Chop the cabbage finely, finely chop the onion and carrot.
  
• While the cabbage is resting, we make the dough - mix the eggs, flour, salt, spices, baking powder in a separate bowl. Add oil to the multicooker pan and fry the carrots and onions in the Frying mode until tender. Cool it down.
  
• Pour the water out of the cabbage, add the carrots, onions and the resulting dough to it. Mix well with your hands, add salt if necessary. If you see that the mixture turns out to be very steep, add literally 50 grams of water, when cooking, the cabbage will give off the juice itself, and the casserole will not turn out dry.
  
• We shift everything into the multicooker pan, having greased the bottom with a drop of vegetable oil and sprinkled with semolina, and level it with a spatula. Close the lid and put it in the Baking mode for 40-50 minutes.
  
• After the expiration of the period, we check the readiness, you will see that the sides of the casserole have become evenly golden. Then close the lid and let the cabbage casserole cool slightly in the saucepan. After 10 minutes, you can open the lid and keep it still in the pan until warm. In this case, the casserole will become stronger and will not fall apart when transferred to a dish.
  
• The colder the casserole gets, the stronger it gets.
  
• Bon appetite to your family!
  

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

For the sauce

• 4 cups chicken stock
• 3 tbsp. tablespoons 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 take it apart into separate sheets. Don't worry if some of the sheets break, you can still use them. Leave 2-3 large, undamaged leaves to cover the top of the casserole. In total, you need about 12-15 cabbage leaves. If the stem 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 slow cooker cabbage casserole. In a bowl, combine the minced meat, egg, boiled rice. Add finely chopped onion and finely grated carrots. Season with salt and pepper and mix well.

Place the raw cabbage leaves in two layers at the bottom of the multicolor. This soggy layer of cabbage will keep the casserole from burning (if the cabbage leaves underneath burn a little, just throw them away). On top of the raw layer, place a leaf of blanched kale, 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. For a nice looking casserole, try making the top round by covering the entire structure with large, whole cabbage leaves.

In a separate bowl, combine all the ingredients for the sauce: pour 4 cups of chicken broth (slow cooker chicken broth recipe HERE), add 3 tablespoons of tomato paste and 3 tablespoons of soy sauce, stir well. Add bay leaves, thyme, pepper and salt and pour the sauce into the casserole casserole. The liquid should barely cover the top of our cabbage cake. Add some water if not.

Place the saucepan in the multicooker body and turn on the "Stew" program for an hour and a half. (When using a slow cooker, you can set the lower cooking register to 8 hours). Try the sauce again before serving and adjust for salt / pepper.

Cut the cooked casserole into wedges and serve in a shallow bowl or soup bowl with a little sauce and bread. Bon Appetit!

Notes (edit)

• 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, oppression is often used. The hostesses have a special heavy lid without a handle to press the dish on top, under the main lid. This is the recipe recommended for this recipe. I, alas, did not have such oppression. I think it's needed to keep the casserole well together. But I cooked without this device. If you have something similar, you can use it.
• I haven't tried it, but you can probably cook this casserole in a cauldron in the oven. You just have to cook under the lid.
• You can make additional tomato sauce in a separate bowl and pour over the casserole when serving.

Calorie content: Not specified
Cooking time: 105 minutes

Cabbage is a healthy vegetable that is essential in the diet of children and adults. Cabbage contains methylmethionine, which is used to treat stomach ulcers, duodenal ulcers, gastritis, ulcerative colitis and intestinal lethargy. Cabbage contains in its composition minerals such as potassium, calcium, phosphorus, sulfur.

There are many types of cabbage cooking. This recipe suggests making a hearty and tasty cabbage casserole in a slow cooker. If you like cabbage, this casserole will definitely suit your taste. With the help of a multicooker, it cooks without unnecessary hassle.

Cooking cabbage casserole in a slow cooker takes 1 hour and 45 minutes. Makes 8 servings from the foods listed below.

Ingredients:
- fresh cabbage - 1 kg;
- eggs - 3 pcs.;
- sour cream - 150 g;
- flour - 4 tablespoons;
- cheese - 100 g;
- bread crumbs - 5 g;
- salt to taste.

Recipe with photo step by step:

Wash the cabbage, peel the top leaves and chop into strips. Remember it with your hands so that it becomes softer. Put it in a multicooker.




Cover the cabbage with water. Very little water needs to be added just to coat the cabbage. Put the multicooker on the "Steam cooking" mode for 15 minutes. At this time, start making the dough for the cabbage casserole.
Break the eggs into a suitable container.




Use a mixer to beat the eggs. Add sour cream or homemade yogurt.




Stir the mixture thoroughly. Then add flour and salt.






Add cheese to the dough.




After the multicooker signal sounds, remove the cabbage, transfer it to a separate container, and rinse the multicooker bowl.




Add the dough to the boiled cabbage.




Grease a bowl of a multicooker with butter and sprinkle with half of the bread crumbs. Scoop out the cabbage mixture, flatten the surface of the casserole and sprinkle with the remaining breadcrumbs.






Turn on the multicooker to the "Baking" mode for 1 hour 30 minutes.
After the beep, open the lid of the multicooker and let the cabbage casserole cool down. If you pull it out while hot, it may fall apart.




When the casserole has cooled, remove it with a plate. In this case, the bottom of the casserole should be on top. This will make the casserole look browned and more appetizing. Cut it into pieces and serve.
Cabbage casserole in a slow cooker turns out to be baked, tasty, healthy and satisfying. Bon Appetit!

No less delicious casserole -

My recipe for today is a budget casserole cooked in a slow cooker with ham and cheese. Such a dish is an all-season one, since the ingredients for it can be purchased at any time, in any grocery store. I really like to use Chinese cabbage for hot dishes, because unlike white cabbage, it has softer and more delicate leaves, which significantly reduces the cooking time. This casserole is perfect for any mealtime, be it breakfast, lunch, afternoon tea or dinner. You can cook it from any type of cabbage that is currently at your fingertips.

Ingredients:

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

How to make a Chinese cabbage casserole in a slow cooker:

1. Cut out the stalk and thick parts from the Chinese cabbage, finely chop the rest with a knife or slicer. Before putting it into the multicooker, I will not subject it to additional heat treatment.

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

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

2. Rub the ham (which, if desired, can be replaced with boiled sausage or sausages), rub on a coarse grater.

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

4. Put prepared food 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 eggs with milk and spices. The milk in this recipe can easily be changed for the same volume of any liquid fermented milk product (kefir, sour cream, yogurt, etc.).

6. Mix the cabbage and egg masses (solid and liquid).

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

Selecting the "Baking" mode and setting the time to 50 minutes, cook with the lid closed until the end of the program beeps. Then let it cool a little right in the bowl - this way it will be easier to get the casserole later and cut it.

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

Bon Appetit!!!

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

Best regards, Marina Mazhaeva.

Required products:

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

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

Cooking method

1. 
   Peel the carrots and onions, wash the parsley. Remove top leaves from cabbage. Prepare eggs, flour and milk.
2. 
   Pour vegetable oil into the multicooker bowl. Set the "Fry" mode. Grate the carrots on a beetroot grater, chop the onions. Fry everything together until light golden brown.
3. 
   Chop the cabbage, rub it lightly with your hands so that it starts to let the juice. Put in a slow cooker and fry everything together until the cabbage is soft.
4. 
   Stir periodically so that the mass does not burn. The approximate frying time is 30 minutes. Do not close the lid of the multicooker. Excess moisture will evaporate from the cabbage and the casserole will not be watery.
5. 
   For the dough, beat eggs with a pinch of salt using a mixer until frothy.
6. 
   Pour in milk, add flour (sifted).
7. 
   Mix everything and put the fried cabbage to the dough.
8. 
   Add chopped parsley leaves (you can use dill, cilantro, in general, to your taste, or you can do without greens altogether).
9. 
   Stir until the filling is evenly distributed in the batter.
10. 
    Wash the multicooker bowl and wipe dry. Lubricate its walls and bottom with vegetable oil, sprinkle with bread crumbs.
11. 
    Lay out the cabbage dough, flatten.
12. 
    Sprinkle with breadcrumbs on top, they will absorb excess liquid.
13. 
    Set the "Baking" mode, time 30 minutes. Cook with the multicooker lid closed.
14. 
    Let it cool slightly before removing the cabbage casserole. 15-20 minutes will be enough. Remove the casserole using the steamer wire rack. I rubbed some hard cheese on top.
15. 
    You can also garnish 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, fresh vegetables. Bon Appetit!