Recipe for cabbage with kefir in a slow cooker. Quick cabbage pie in a slow cooker

A tender and light pie with cabbage in a slow cooker can be prepared both in summer and winter, because a delicious vegetable for the filling is always at hand. Cabbage goes well with vegetables, mushrooms and meat. Any ingredient added to the filling will make it completely unique and original. In addition, you can prepare a wonderful filling not only from fresh, but also from sauerkraut. A boiled or raw egg is usually added to this filling, and after baking, you can sprinkle the pie with sesame seeds, flax seeds, peeled sunflower seeds, or dust with ground cinnamon. The finished dish will be incredibly aromatic and tasty.

Over the many years of the existence of cabbage pie, many variations of its preparation have appeared. Our housewives use dough made with yeast, without yeast, puff pastry, kefir, sour cream and even semolina as a basis. Whatever dough you prefer, have no doubt - you can always make a cabbage pie in a slow cooker. Its preparation will not take much time and effort, and the result will be no worse than when prepared in the traditional way - in the oven. There are many recipes for preparing this dish. We are pleased to offer you only a few of them, the most delicious and uncomplicated, but at the same time capable of surprising, delighting and giving the atmosphere of a cozy home holiday.

Pie with cabbage in a slow cooker with mayonnaise and sour cream

Ingredients:
100 g flour,
50 g mayonnaise,
100 g sour cream,
3 eggs,
2 tbsp. butter,
1 tsp baking powder,
500 g white cabbage,
1 onion,
salt - to taste.

Preparation:
Shred the cabbage, crush it a little with your hands so that it becomes soft and releases the juice. Chop the onion. Place the butter and onion in the multicooker bowl and turn on the “Baking” mode for 30 minutes. After 10 minutes, open the lid, add cabbage to the onion, add salt and cook until the end of the mode. For the dough, beat the eggs with a mixer, add sour cream, mayonnaise, flour and baking powder. The consistency of the dough should resemble thick sour cream. Remove the finished cabbage from the multicooker. Pour half the dough into the bottom of the bowl, then add the cabbage filling and top with the rest of the dough. Set the “Baking” mode for 1 hour. After the time has passed, carefully turn the cake over and bake for another 20 minutes at the same setting.

Pie with cabbage in a slow cooker with kefir

Ingredients:
For the test:
5 tbsp. flour,
1 stack kefir,
2 eggs,
½ tsp. soda,
salt.
For filling:
500 g cabbage,
1 egg
salt, herbs, ground black pepper - to taste.

Preparation:
Beat eggs with salt in a deep bowl, add soda, pour in kefir. Then add flour gradually, 1 tablespoon at a time, mixing the resulting mass well. For the filling, finely chop the cabbage, pepper, salt, add herbs to taste, mix and lightly crush the cabbage with your hands. Simmer the cabbage in a frying pan in a small amount of oil (you can add a little water to prevent the cabbage from burning). Bring the cabbage to readiness, pour the beaten egg over it and stir. Grease the multicooker bowl with butter and pour half of the dough into it, then lay out the filling and fill with the other half of the dough. Set the “Bake” mode for 40 minutes. When time is up, turn the cake over and bake for another 20 minutes.

Pie with cabbage on cottage cheese dough in a slow cooker

Ingredients:
250 g cottage cheese,
2 stacks flour,
2 eggs,
125 g butter or margarine,
1 tbsp. Sahara,
a pinch of salt,
½ tsp. soda,
cabbage, butter, milk - to taste.

Preparation:
Simmer shredded cabbage in milk and butter until soft and add herbs and salt to taste. Prepare the dough from the indicated ingredients, divide it into two parts, place one on the bottom of the multicooker bowl, place the filling on it and cover with the remaining dough. Set the “Baking” mode for 40 minutes, then turn the pie over and bake for 10-15 minutes on the same mode.

Yeast dough pie with cabbage in a slow cooker

Ingredients:
1 stack warm water,
flour - how much dough will take,
1 egg
2 tbsp. vegetable oil,
1 tsp Sahara,
1 tsp dry yeast,
½ tsp. salt,
500 g cabbage,
1 onion,
1 carrot,
vegetable oil,
salt, spices - to taste.

Preparation:
Dissolve yeast in warm water, add egg, sugar, salt, vegetable oil and mix. Add flour gradually in small portions and knead into a soft, elastic dough. Cover it with a napkin and leave for 1 hour in a warm place. For the filling, finely chop the cabbage, chop the onion, and grate the carrots. Pour a little vegetable oil into the multicooker bowl, place the vegetables in it, add salt and pepper and simmer in the “Baking” mode for 20 minutes, stirring occasionally. Remove the finished cabbage from the multicooker and cool. Place the risen dough on a table sprinkled with flour and roll it out with a rolling pin into a layer 5 mm thick. Spread the filling evenly over it and roll it up. Grease the multicooker bowl with vegetable oil and place the filled roll in it, rolling it in the shape of a snail. Turn the "Keep Warm" on for 10 minutes, then turn it off and let the cake rise in the bowl. Then bake the pie on the Bake setting for 65 minutes on one side and 20 minutes on the other. Turn the cake over very carefully. Remove the finished pie from the multicooker and cool.

Pie with cabbage in a slow cooker, egg and cheese

Ingredients:
For the test:
7 tbsp flour,
100 g milk,
100 g butter,
a pinch of soda,
salt - to taste.
For filling:
White cabbage,
2 boiled eggs,
salt, ground black pepper - to taste.
For filling:
3 tbsp. sour cream,
1 egg
2 tbsp. flour,
feta cheese, salt, ground black pepper - to taste.

Preparation:
Chop the boiled eggs. Chop the cabbage, fry in a frying pan with heated butter and cool. Combine eggs with cabbage, salt and pepper. For the dough, mix softened butter, milk, flour, soda and a little salt. To fill, whisk sour cream, egg, flour, salt and ground black pepper, add crumbled feta cheese. Grease the multicooker bowl with butter, transfer the dough into it, level it, place the cabbage and egg filling on top, fill with the prepared filling and close the lid. Set the “Bake” mode to 60 minutes. After the beep, open the multicooker and let the cake cool.

Lazy cabbage pie in a slow cooker

Ingredients:
For the test:
200 g flour,
1 stack milk,
2 eggs,
50 g butter,
½ tsp. baking powder,
a pinch of salt,
a pinch of sugar.
For filling:
cabbage, hard cheese, greens.

Preparation:
Beat eggs into milk, add sugar, salt and beat thoroughly until smooth. Then add flour, baking powder, knead the dough like pancakes and carefully pour 2 tbsp into it. melted butter. Finely chop the cabbage, add a little salt and crush it with your hands. Add grated cheese and herbs. Grease the multicooker bowl with oil, pour the dough into it and smooth it out. Place the cabbage on top, lightly press it into the dough and sprinkle with grated cheese. Set the “Bake” mode for 50 minutes. There is no need to turn the cake over. When the beep sounds, open the lid and carefully remove the cake.

Pie with cabbage and meatballs in a slow cooker

Ingredients:
200 g flour,
200 g sour cream,
3 eggs,
1 tsp baking powder,
250 g cabbage,
50 g cheese,
frozen meatballs (preferably homemade).

Preparation:
Mix eggs with sour cream. Finely chop the cabbage, add salt and pepper, crush lightly with your hands and mix with sour cream. Then add flour and mix again. Grease the multicooker bowl with butter and place the dough into it. Take frozen meatballs (quantity is up to you) and press them into the dough. Sprinkle the top of the pie with grated cheese. Close the multicooker lid and set the “Bake” mode for 1 hour.

Pie with cabbage and mushrooms in a slow cooker

Ingredients:
For the test:
250 g flour,
5 tbsp. soft cottage cheese,
5 tbsp. mayonnaise,
2 tbsp. starch,
3 eggs,
2 tsp baking powder,
kefir (or milk - as needed),
a pinch of salt.
For filling:
cabbage, mushrooms, vegetable oil, salt.

Preparation:
For the filling, fry the cabbage with mushrooms in vegetable oil, salt to taste. Add a little kefir to the cottage cheese if it is thick and beat with a blender until smooth. Separately, beat the eggs with salt, combine with cottage cheese, add mayonnaise to the resulting mass and beat again until smooth. Then add sifted flour with starch and baking powder to the curd mass. If the dough is too thick, thin it to the desired consistency with a small amount of kefir or milk. Grease the multicooker bowl with vegetable oil and pour half of the dough into it. Place the filling evenly on it and fill it with the remaining dough. Bake the cake on the Bake setting for 60 minutes. Then flip it over and bake for another 15-20 minutes.

Puff pastry pie with cabbage and chicken in a slow cooker

Ingredients:
1 pack of puff pastry,
200 g cabbage,
200 g chicken fillet,
200 g mushrooms,
1 boiled egg,
50 g hard cheese,
1 onion,
1 carrot,
2-3 tbsp. vegetable oil,
salt, spices, herbs - to taste.

Preparation:
Finely chop the cabbage and onion, grate the carrots, add the diced chicken fillet and simmer in vegetable oil. Salt and pepper to taste. Boil mushrooms in salted water. Grate the eggs and cheese on a coarse grater. Mix everything, adding finely chopped greens. Place the filling in the very center of the puff pastry sheet, wrap it in an envelope and pinch the edges. Grease the multicooker bowl with oil and place the pie in it. Then set the “Bake” mode for 20 minutes. After the signal, turn the cake over and add another 10 minutes.

Pie with cabbage and minced meat in a slow cooker

Ingredients:
6 tbsp. flour,
5 tbsp. sour cream,
3 tbsp. mayonnaise,
3 eggs,
500 g cabbage,
300 g minced meat,
1 tsp salt,
2 tsp baking powder.

Preparation:
Mix minced meat with shredded cabbage. Break the eggs into a separate bowl, beat them with a mixer, then add sour cream and mayonnaise to them, mix, and, continuing to stir, gradually add flour. Add salt and baking powder to the resulting mass and mix until smooth. Grease the multicooker bowl with oil, pour half of the dough into it and smooth it out. Place the filling on the dough, pour the rest of the dough on top. After closing the multicooker lid, set the “Bake” mode for 40 minutes. Then carefully turn the cake over and bake it for another 20 minutes.

Pie with sauerkraut in a slow cooker

Ingredients:
For the test:
2 stacks flour,
1 stack kefir,
1 egg
½ tsp. soda,
1 tsp Sahara,
salt - to taste.
For filling:
500 g sauerkraut,
1 carrot,
1 onion.

Preparation:
If sauerkraut seems too sour to you, rinse it first and place in a colander to drain excess liquid. Meanwhile, finely chop the onion and grate the carrots on a medium grater. Set the “Fry” or “Baking” mode and fry the onions and carrots for 10-15 minutes. Add the cabbage and leave the mixture to cook for 30 minutes in the “Stew” mode. For the dough, beat eggs with salt and sugar. Then add kefir and soda to them, gradually add sifted flour and knead the dough. Grease the multicooker bowl with vegetable oil, pour the dough into it and distribute it evenly. Spread the cabbage stewed with vegetables evenly onto the dough and set the “Baking” mode for 90 minutes. After the beep, open the multicooker lid and let the cake cool.

Potato pie with sauerkraut in a slow cooker

Ingredients:
7 potatoes,
2 eggs,
300 g sauerkraut,
2 onions,
1 carrot,
a small piece of lard.

Preparation:
Boil the potatoes in salted water until tender, drain the water and prepare a puree into which beat 2 eggs. If the sauerkraut is a little sour, rinse it. Finely chop the lard and fry the onions and carrots in it. Then add cabbage to them and simmer for 15-20 minutes. Place half of the mashed potatoes into a greased multicooker bowl and smooth out. Place the filling on top of the potato dough and cover it with the remaining dough. Set the “Bake” mode for 10 minutes. When the time is up, set the “Milk porridge” mode for 1 hour. Remove the finished cake from the bowl when it has cooled slightly.

Pie with cauliflower and green peas in a slow cooker

Ingredients:
For the test:
4 tbsp. flour,
100 g sour cream,
3 eggs,
150 g cheese,
1 tsp baking powder,
salt and ground black pepper - to taste.
For filling:
cauliflower,
green peas (you can use frozen ones).

Preparation:
Separate the cauliflower into florets. Boil green peas for 5 minutes. Mix eggs with sour cream, add grated cheese, flour, baking powder, salt and pepper to taste and mix thoroughly. Place half of the dough into a greased multicooker bowl, then cabbage (salt it a little) and peas. Cover the vegetables with the second half of the dough and set the “Stew” mode for 30 minutes.
To make a delicious cabbage pie in a slow cooker, don’t stop there. You can experiment with the dough and filling for this pie as much as you like. In general, cook with imagination and, most importantly, with pleasure.

Happy baking and bon appetit!

Larisa Shuftaykina

Time: 70 min.

Servings: 6-8

Difficulty: 4 out of 5

Recipe for a tender pie with cabbage in a Redmond slow cooker

Redmond has long been renowned for its distinctive flavor among homemade baked goods. It is no secret that for many decades, baking with cabbage has been a success among many housewives, since pies with cabbage were baked back in Rus' on the most significant holidays.

In this case, baking with cabbage will turn out even tastier and more tender, since the multicooker can give the dough softness and fluffiness, and the filling excellent juiciness.

– an amazing dish for both everyday and festive tables. It is very easy and quick to prepare, and the result is sure to be excellent.

The cake turns out smooth, slightly brown, soft and not crumbly. And if you coat it with oil as it cooks, the dough will acquire an excellent taste and appearance.

If desired, you can add any vegetables, sausage, cheese, herbs and even meat to baked goods along with cabbage. It is worth noting that this recipe is considered a classic, so any addition will make it more satisfying and nutritious.

The advantage of homemade cabbage pie is that it can be made in different ways - cabbage is added either to the dough or laid out as a top layer.

In this case, it all depends on the preferences of the hostess, since the dish in any case will turn out very tasty and nutritious.

The secrets of preparing such a recipe will allow housewives to prepare wonderful pastries that will certainly be appreciated by everyone who tries them. Such secrets are considered:

• Try to use a young head of cabbage - this will make the filling more tender, juicy and homogeneous.

In addition, young cabbage does not have thick leaves, which makes the dish coarser and harder. If you can’t find such a head of cabbage, you can take an old fork, but then you should fry it well before adding it to the dough.

• To make the filling more tasty and satisfying, in addition to cabbage, you can add mushrooms, eggs, minced meat or other ingredients.

But you should refuse fresh, unfried onions, as they will crunch and impart a not very pleasant taste to the minced meat.

• Much in home baking depends on the dough - so it should be soft, tender and fluffy. To do this, you can add dairy products to it, such as cottage cheese, mayonnaise, sour cream, kefir, and so on.

It is also important to monitor the consistency of the dough - it should not be too liquid or thick. The best homemade dough is the consistency of sour cream.

• To ensure that the cake bakes evenly, you should turn it over during cooking. This way it will turn out smooth and with a light golden crust. You can use a steamer basket for quick turning.
• Minced meat for filling can be added to the dough raw, as well as young cabbage. In this case, the recipe can be called dietary, according to doctors.

Making cabbage pie is easy, so if you want to pamper your household with homemade baked goods, be sure to remember this recipe, which is not only tasty, but also healthy.

This recipe is considered standard, so you can initially prepare it without any additives, and then start experimenting with any filling.

Ingredients:

If you want to get a juicy and tender pie, it is better to prepare the filling in advance so that the cabbage has time to brew and release its juice.

Step 1

First of all, we prepare the cabbage - we clean it from the top leaves and remove the hard part. Then we wash the head of cabbage and chop it finely. Transfer the slices to a plate and add a little salt, then mix it with your hands, slightly kneading the leaves. That's all - the pie filling is ready.

Step 2

Break the eggs into a deep bowl, add sour cream and soft butter. Then mix the mixture thoroughly with a fork - there is no need to use a mixer in this case.

Step 3

Add sugar and salt to the egg mixture. Sift the flour and carefully pour it into the container.

Step 4

Coat the multicooker bowl generously with oil and pour half of the dough into it, which should be slightly liquid.

Step 5

Place the cabbage on top of the dough and fill it again with the rest of the dough. The pie should be cooked on the “Baking” program for 60 minutes. After 40 minutes, the product must be turned over, and then wait until the end of cooking.

Vegetable, sweet, puff pastry, yeast - there are all sorts of pies! Among the abundance of recipes for everyone’s favorite baked goods, aspic pies occupy a worthy place. Just by the name it becomes clear that something is being poured or poured somewhere. The principle of making jellied pie is simple - a simple liquid dough is made, which is poured over the prepared filling. All that remains is to place the mold in a preheated oven and wait 30-40 minutes.

The dough for jellied pies is usually prepared with kefir, sour cream, yogurt or mayonnaise. Two of these ingredients are combined in equal proportions (for example, sour cream + mayonnaise, or kefir + mayonnaise, or yogurt + sour cream). You can use kefir alone - the pie will turn out less fatty. Eggs and melted margarine (or butter) are also added to the dough. If margarine is used, there is no need to add mayonnaise. Add a little salt and baking soda (or baking powder) to the dough. If you like the dough to have a sweet taste, add a spoonful of sugar. Beat all ingredients with a mixer to break up any lumps.

For the filling you can use whatever your heart desires: fried pieces of chicken meat, onions, potatoes, cabbage, eggs with herbs, canned fish, mushrooms, minced meat, cheese, sausages, sausage, ham, sausages, etc. The most common recipes with regular white cabbage. To do this, you need to chop it and lightly simmer it in butter, then add pepper and salt. Instead of white cabbage, you can take Chinese cabbage, cauliflower or broccoli - it will be no less tasty, and also very healthy.

The baking time depends on the depth of the mold, the amount of dough, the type of filling, the oven, etc. Many people cook jellied pie in a slow cooker; the cooking time will increase slightly, but the dough will definitely not burn.

Jellied pie - preparing food and utensils

In order for the jellied pie to be a great success, it is recommended to prepare the filling in advance, that is, heat it. It is not necessary to bring the ingredients to full readiness; for example, potatoes can be fried until half cooked. The same applies to chicken fillet, minced meat or mushrooms. If the chicken is not fried in advance, the baking time of the pie should be at least an hour (you need to make sure that the “walls” and bottom do not burn). The tougher the vegetables, the longer they need to be cooked or simmered in a frying pan. If you use canned fish, you just need to mash it with a fork. For jellied pie with eggs and herbs, boil hard-boiled eggs in advance. The dough does not require any preparation (the only thing is that it is recommended to sift the flour) - just mix all the ingredients and beat thoroughly until the lumps dissolve.

It is most convenient to bake jellied pies in a tall pan, since the dough usually has a liquid consistency. Be sure to grease the pan with butter and line it with baking paper if desired. To prepare the dough you will need a deep bowl and a whisk (or mixer).

Recipes for jellied pies:

Recipe 1: Jellied pie with cabbage

It will take about an hour to prepare such a pie, but the treat will definitely be enough to feed a large company. You can prepare the dough with kefir or sour cream - in both cases the pie will turn out excellent.

Required ingredients:

• One and a half glasses of kefir (or sour cream);
• 2 eggs;
• One and a half to two glasses of flour;
• Salt;
• 3-4 g of soda;
• Salt;
• Fresh cabbage - 200-240 g;
• Butter;
• Nutmeg.

Cooking method:

First, chop the cabbage and place it in a frying pan with a small amount of butter. Add a little salt for taste and season with nutmeg (you can also add a little pepper). Steam the cabbage over low heat. The filling for our cabbage jellied pie is ready. The next step is to prepare the dough: add kefir or sour cream to a bowl of flour, break the eggs and add baking soda and a little salt. It’s better to take a little less flour at first, and add more if necessary. Knead the dough from these ingredients. Now all that remains is to put the filling and dough into the mold and bake the pie in the oven: grease the mold and lay out the cabbage first. Fill the filling with dough and place the mold in the preheated oven. The baking time depends on the depth of the pan and the plate itself, so the readiness of the cake should be checked periodically.

Recipe 2: Jellied pie with cabbage and mushrooms

Jellied pie with cabbage is good even with this “mono-filling”, but if you add mushrooms or onions to the cabbage, it will turn out much tastier. This recipe uses both mushrooms and onions.

Required ingredients:

• Fresh cabbage;
• Several large champignons;
• Onion;
• Egg (+ two more for filling);
• Spoon of sugar;
• 7-8 g salt;
• 200 ml kefir;
• Flour - 140-150 g;
• A packet of baking powder;
• Melted margarine.

Cooking method:

First, mix the salt and sugar and beat the egg with this mixture. Now add kefir to the egg mixture. It is advisable to sift the flour and baking powder, after which they can be poured into the liquid base. Mix the whole mass thoroughly, carefully breaking up the lumps. Melt the margarine (about 150 grams) and carefully pour it into the dough. Stir everything again. To prepare the filling, beat two eggs with a little salt. Shred the cabbage and lightly simmer in oil, a little later add chopped mushrooms and onions to it. Let's simmer everything together a little more. Now let’s form our jellied pie with cabbage: grease the mold with butter and fill it with half the dough. Distribute the filling, which needs to be filled with beaten eggs. After the eggs, pour out the remaining dough. Bake the pie in the oven for about half an hour. We check the readiness like this: pierce the pie with a stick, if there is still raw dough on it, then we extend the baking for another 10 minutes.

Recipe 3: Jellied pie with cabbage with mayonnaise

The dough for jellied pie can be prepared with anything - even with mayonnaise. With it, the baked goods will turn out fluffy and rosy, although they will be more nutritious. If there is no kefir in the refrigerator, feel free to take mayonnaise. Or you can use 50/50 - half mayonnaise, half sour cream.

Required ingredients:

• 250 g each of mayonnaise and sour cream;
• Cabbage;
• Salt;
• Two eggs;
• Soda;
• About five tablespoons of flour.

Cooking method:

Mix sour cream and mayonnaise in a bowl, then break the eggs into it and add flour. Knead the dough thoroughly, also add half a teaspoon of soda and salt, mix again. To make the dough without lumps, it is better to use a mixer. Shred the cabbage, add salt and simmer in butter until soft. If desired, you can season the filling with pepper or other seasonings. Grease the baking dish with oil, fill it first with one half of the dough, and then lay out the cabbage filling. Pour the second half of the dough over the cabbage. We set the cake to bake at two hundred degrees.

Recipe 4: Kefir jellied pie

Everyone knows that baking with kefir turns out fluffy and rich, and in the case of jellied pie, it is also low-fat. For the filling you can use anything: vegetables, minced meat or mushrooms. This recipe uses potato and fish filling.

Required ingredients:

• ½ liter of kefir;
• Two or three eggs (check by size);
• 7 g salt (about a teaspoon);
• A little sugar;
• Soda;
• Sunflower oil;
• Flour - by eye;
• Can of canned fish;
• Potato;
• Ground black pepper;
• Bulb onions.

Cooking method:

First, let's make the fish filling for our pie: immediately mash the canned food with a fork in a deep bowl. Chop the onion and cut the potatoes into small pieces. Heat a frying pan with oil and add potatoes and onions. Add vegetables and fry until half cooked. Transfer the potatoes to a separate plate to cool. Now let's move on to the dough: put out half a teaspoon of soda and beat it with eggs, a pinch of sugar and salt. Add two tablespoons of vegetable oil and kefir to the mixture. Let's beat everything again. Add flour in small portions and stir. The dough should turn out like sour cream. Take a mold, grease it with oil and pour in some of the dough. Place onions and potatoes on top, and then fish. Lightly pepper and pour in the remaining dough. Bake the pie for about 40 minutes. Check for doneness with a wooden stick.

Recipe 5: Kefir jellied pie with cheese

This wonderful jellied pie can be whipped up in just half an hour. For the filling we need cheese and ham (or sausage, sausages, sausages, etc.). It even turns out something like lazy pizza.

Required ingredients:

• A glass of kefir;
• A pair of eggs;
• A little baking powder;
• Flour 140 grams (about a glass);
• Cheese - 180-200 g;
• Ham - the same amount as cheese (200 grams);
• Salt;
• Greenery.

Cooking method:

Let's make a simple dough: mix salt with baking powder (you can use soda) and beat with eggs. Pour kefir into the eggs and mix. Gradually add flour, stirring the mixture with a spoon. The dough should be as thick as pancakes. Cut the ham into strips or cubes, grate the cheese coarsely. Finely chop the greens. Mix ham with cheese and herbs - this is the filling for the jellied pie. Grease the mold, pour in a little dough and lay out the filling, then pour in the rest of the dough. Or you can immediately mix all the filling with the dough and fill the mold with the mixture. Bake the jellied pie for 35-40 minutes.

Recipe 6: Jellied Potato Pie

An easy recipe for potato jellied pie. To prepare this treat, you don't have to be an experienced cook, just follow the instructions. For the filling, prepare potatoes and onions, and for the dough you will need mayonnaise, kefir and eggs.

Required ingredients:

• Medium package of mayonnaise (per 200 g);
• Two eggs;
• ½ l kefir;
• Salt;
• 1-2 spoons of sugar;
• Flour;
• Soda;
• Pepper;
• Potato;
• Bulb onions;
• Butter.

Cooking method:

For the filling, prepare the potatoes: peel and cut into neat, thin strips. It is advisable to boil the potatoes for 1-2 minutes in boiling water. We drain the potatoes in a colander and transfer them to a dish. Add a piece of butter, salt and black pepper. Finely chop the onion and fry until golden brown, add to the potatoes. Knead the dough from kefir, mayonnaise, eggs and flour. It should be as thick as pancakes. We also add salt, a teaspoon of soda and a little sugar (two spoons for those who like the sweetish taste of the dough). Mix the dough with a mixer. Grease the mold with oil and fill with half the dough, then lay out the potatoes and onions and fill with the remaining dough. Bake the jellied pie with potatoes for about half an hour (or a little more).

Recipe 7: Jellied pie with potatoes and chicken

Chicken and potatoes are the perfect combination for almost any dish. Try baking a jellied pie with them, your family will be delighted! For the dough, use sour cream or classic yogurt, as well as margarine or mayonnaise. For the filling, you don’t need to pre-fry anything other than onions.

Required ingredients:

• Two glasses of flour;
• Regular yogurt or sour cream - 200 grams;
• Margarine - 100 g (or the same amount of mayonnaise);
• Three eggs;
• Salt;
• Baking powder;
• Bulb onions;
• Potato;
• Chicken fillet;
• Ground black pepper;
• Sesame.

Cooking method:

Cut the chicken fillet into thin layers, cut the onion into thin half rings. Fry the onion until golden brown. Cut the potatoes into thin strips. Knead the dough from flour, sour cream and softened margarine (or mayonnaise), add eggs, salt and baking powder. Grease the mold with oil and pour in half the dough. Place onion, chicken and potato filling on top, seasoned with salt and pepper. Fill everything with the second half of the dough. If desired, sprinkle the pie with sesame seeds. Let it bake for one hour. Potatoes and chicken fillet can be pre-fried. In this case, the baking time will be reduced to 35-40 minutes.

Recipe 8: Jellied pie in a slow cooker

This recipe will help you quickly and tasty feed the whole family. For the filling, take eggs, cheese and herbs - an excellent combination for a fluffy dough. The jellied pie in the slow cooker will bake well and not burn, which so often happens in conventional ovens.

Required ingredients:

• 350-400 ml of kefir (almost two glasses);
• Two eggs (for dough);
• Spoon of sugar;
• Soda;
• Vegetable oil;
• Flour - 230-240 g;
• Four hard-boiled eggs (for filling);
• Bulb;
• Cheese - 120 g;
• Green onion;
• Fresh dill.

Cooking method:

First, let's make the filling for the pie: finely chop the onion, lightly fry it in butter, chop the green onions and dill and put them in a frying pan with the onions. Fry a little more. Chop hard-boiled eggs and mix with frying. Coarsely grate the cheese or cut it into small cubes, add it to the filling, add some salt and lightly pepper the mixture. Now we make the dough: beat the eggs with salt, add a spoonful of sugar, a teaspoon of soda and four tablespoons of vegetable oil, mix. Pour kefir into the mixture, add flour and knead the dough. The dough should look like pancakes. Grease the multicooker bowl with oil and fill it with half the dough. Place the filling and pour in the remaining dough. Cook in the “baking” mode for 50-55 minutes. After baking, leave the pie inside for another 15 minutes, then take it out.

Jellied pie can be made in different ways. Some people immediately put the filling in a greased mold and fill it with all the dough, other housewives first fill the mold with half the dough, distribute the filling on top and only then fill it with the remaining dough. If you want to add the filling right away, make sure that the pan is well greased and coated with non-stick coating;

There are no specific proportions in terms of flour. It is better to first mix all the liquid ingredients, then add the flour in small portions. The consistency of the dough should be like pancakes or like thin sour cream;

Check the readiness of the jellied pie with a wooden stick. If there is still raw dough on it, bake the pie for another 10-12 minutes;

Baking powder will make the dough fluffy, porous and rich. If there is no such additive, use slaked soda (for kefir you do not need to slak the soda);

At the end of cooking, the pie can be sprinkled with grated cheese and left to bake for a few more minutes.

Time: 85 min.

Servings: 6-8

Difficulty: 2 out of 5

Cooking a stunning cabbage jellied pie using a slow cooker

Many women believe that they do not know how to cook homemade baked goods, as they always turn out hard, fall apart and are not baked properly.

But this is not a reason to forget about delicious pastries, which you cannot buy in the store as fresh, soft and juicy. Along with this, other ladies believe that sweet pastries turn out much better and tastier than savory ones.

After all, sweet pies most often use jam or fresh fruits, which practically do not require heat treatment (which cannot be said about meat, cabbage, potatoes, and so on).

Jellied pie with cabbage in a slow cooker is a wonderful and light dish that turns out well. In addition, many people will surely like such baked goods for their taste, appearance, aroma and juiciness.

If you are hesitant to make savory baked goods, give preference to this recipe, which always turns out successful. After all, any housewife can make jellied pies; just dilute the batter and prepare the filling.

If you decide to make a jellied pie with the addition of cabbage, you will soon fall in love with savory baked goods, because they can also turn out quite soft, rich and appetizing.

It is worth noting that to prepare such a recipe you will need a minimum of products, which every housewife probably has.

Moreover, these ingredients are considered basic and are used in the preparation of many dishes. It is also worth noting that this dish is considered quite cheap, so it can be prepared often, especially if you want to treat your family to something unusual.

The jellied pie is prepared quickly, so it can be prepared even when guests arrive, especially since the baked goods are much tastier and juicier when hot.

However, a cold pie turns out no worse: soft dough, juicy cabbage, light crust - this is how a jellied pie cooked in a slow cooker turns out.

Before asking the question of what you can use to prepare such baked goods, it is worth noting that any cabbage can also be used: pickled, fresh, stewed or fried. In this case, it all depends on your taste and preferences.

If you want to prepare a more satisfying dish or diversify the recipe with additional ingredients, add potatoes (grated on a medium grater), sausage, cheese, pieces of smoked or boiled meat to the pie. In any case, the baked goods will turn out tasty, nutritious and satisfying.

Surely many people know the benefits of cabbage for the body. Therefore, if you want to prepare a dietary or “healthy” dish, it is not recommended to add anything else to the recipe besides this vegetable.

Cabbage contains vitamins, beneficial properties and microelements that every body needs. This food is suitable for everyone - both children and adults.

Therefore, if you are tired of borscht and salads with a fork of cabbage, and want to cook something new and no less tasty from it, give your preference to jellied pie, and you will be able to appreciate the taste of your favorite cabbage in a new way.

By following these tips, you will get excellent baked goods that will not fall apart or lose their shape, but will turn out tasty and tender.

• When cooking, cabbage is taken young, as it is softer and juicier. Before cooking, an old head of cabbage should be cut and mashed with your hands to soften the cut and squeeze out all the juice.
• Most often, for jellied pie, or rather, for preparing the dough, kefir, mayonnaise or sour cream are used, which soften the baked goods as they cook.
• Additional components must be “dry” so that they do not liquefy the dough - otherwise, it will not be able to bake.
• Eggs need to be added to the recipe as they hold the dough together and give the cake its shape.
• Along with cabbage, onions and carrots are used as filling.
• Instead of baking soda, you can use baking powder.
• If you use kefir in preparation, you need to add less salt to the dough, since this drink has a weak salty taste.
• If you decide to add greens to the dough, the dish will turn out very beautiful and aromatic.

By correctly following the steps for preparing such baked goods, you can ultimately get a tasty and healthy dish that will please everyone who tries it.

Cooking method

It is immediately worth noting that all products are prepared in advance. This will help make the cooking process easier and faster.

Ingredients:

It is best to choose 2.5% kefir. It is better to sift the flour before cooking to make the baked goods lighter and more tender.

Step 1

Peel the onion, wash it and cut it into half rings or cubes.

Step 2

Finely chop the cabbage and mash it so that it releases its juice and is softer. At the same time, take the kefir out of the refrigerator, since the drink should be at room temperature.

Step 3

Pour oil into the multicooker bowl and place the onion in it. Fry it for 10 minutes, stirring constantly (frying is carried out in the “Baking” mode).

Step 4

Add cabbage to the bowl, stir and simmer for another 15 minutes.

Step 5

Beat the eggs thoroughly with a whisk, add kefir and salt. Gradually add flour to the mixture. Pour baking soda into the mixture and knead the dough thoroughly. As a result, it should look like homemade pancakes.

Step 6

Pour the dough over the cabbage and bake the pie using the “Baking” program.

While cooking, let the dish cool and then cut into small pieces.

Watch another version of this dish in the video below:

I periodically came across a recipe for jellied pies with a variety of fillings, and I have long wanted to try something similar. I recently decided: I didn’t have much time to prepare, there wouldn’t be enough time for yeast dough. And cabbage pie is a good snack for the pickiest eaters.
So, the necessary ingredients were just present in the refrigerator:

First you need to prepare the filling. I chopped the cabbage:

For pies and soups, I usually cut off the part of the cabbage that is located near the stalk. This part can be a bit harsh for, for example, salads, but is quite suitable for stewing. True, it is advisable to cut it smaller, since this part of the cabbage usually takes longer to cook.
Next, we also clean the onions and carrots, cut them, fry them a little in oil (I use sunflower oil), then add our cabbage, then you can add a little water (0.5 cup or a little less) and fry over low heat until done (we check the readiness by taste ). Also, while the cabbage is cooking, set the eggs for the filling to boil (I have 5 eggs of category C-2).
But while the cabbage is in the cooking process, let's make the dough for the jellied pie. Add kefir to a bowl (can be replaced with any fermented milk product from yogurt to sour cream), 3 eggs, soda, slaked with vinegar, salt:

If kefir is not very fatty, you can add vegetable oil. Then mix everything with a whisk, add flour, and mix again until smooth:

The consistency of the dough is similar to pancake batter.

When our cabbage is ready (during the cooking process, do not forget to add salt to taste), let it cool a little (10 minutes), add the boiled and chopped eggs:

Now let's move on to the process of baking the pie. I decided to cook it in a slow cooker. I added a little oil to the bowl, then added a layer of dough (about half):

After cooking, I realized that it would not hurt to put a little more dough on the bottom, since the cabbage sank down and the layer of dough on top turned out to be thicker.
Then add the cabbage filling:

Fill the top with the remaining dough:

Set the multicooker to baking mode (my pie took a little over an hour to cook). In the oven, if the pan is wider, the cooking process will be faster.
In a slow cooker, after cooking, the cake should be left to cool in the mold, otherwise there is a risk that it will lose its shape when turned over.
After cooling, enjoy the finished cabbage and egg pie with jellied dough:

The dough in the jellied pie is more tender than yeast dough. This option is especially good for those who do not like yeast dough because it is dry. The pie turns out to be satisfying, it is quite capable of replacing dinner or breakfast. In addition, when I calculated the cost of the entire pie, it turned out to be very economical: only about 90 rubles for the entire pie.
Bon appetit!

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 90 rub.