Cabbage casserole in a slow cooker for children. Cabbage casserole in a slow cooker

Today's recipe is a slow cooker budget ham and cheese casserole. This dish is all-season, since the ingredients for it can be purchased at any time, at any grocery store. I really like using Chinese cabbage for hot dishes, because unlike white cabbage, it has softer and more tender leaves, which significantly reduces cooking time. This casserole is perfect for any meal time, be it breakfast, lunch, afternoon snack or dinner. You can prepare it from any type of cabbage that you currently have on hand.

Ingredients:

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

How to cook Chinese cabbage casserole in a slow cooker:

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

If you took white cabbage, then after chopping it, you should scald it with boiling water or hold it over steam for a few minutes so that it softens a little.

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

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

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

4. Place the prepared products 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 to the same volume of any liquid fermented milk product (kefir, sour cream, yogurt, etc.).

6. Mix 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). Place the resulting dough into it and level it out.

Having selected the “Baking” mode and set the time to 50 minutes, cook with the lid closed until the sound signal signals the end of the program. Then let it cool a little right in the bowl - this will make the casserole easier to remove and cut later.

If you use an oven to prepare the casserole, you need to cook it for 40 minutes at 180 degrees.

Bon appetit!!!

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

Sincerely, Marina Mazhaeva.

A winter dish that does not require much cooking time or financial costs. At the same time, it is very useful and will appeal to all members of your family. The taste is somewhat reminiscent of cabbage pie, so it can be eaten both cold and hot. It’s quite a satisfying dish and can be enjoyed as an afternoon snack or breakfast.

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 - whatever you like, for example, dry garlic;
• A little vegetable oil.

Cooking recipe

• Wash cabbage, carrots and onions.
• Pour boiling water from a kettle into a bowl with cabbage so that it covers almost completely. Cover with a cutting board and allow the cabbage to steam slightly.
  
• Finely chop the cabbage, finely chop the onion and carrots.
  
• While the cabbage is resting, make the dough - mix eggs, flour, salt, spices, baking powder in a separate bowl. Add oil to the multicooker pan and fry the carrots and onions in the Fry mode until tender. Let cool.
  
• Pour out the water from the cabbage, add carrots, onions and the resulting dough. Mix well with your hands and add salt if necessary. If you see that the mixture turns out very cool, add literally 50 grams of water; when cooked, the cabbage will release its juice itself, and the casserole will not be dry.
  
• We transfer everything into a multicooker pan, having previously greased the bottom with a drop of vegetable oil and sprinkled with semolina, and level it with a spatula. Close the lid and set to Baking mode for 40-50 minutes.
  
• After the expiration date, check the readiness; you will see that the sides of the casserole have become evenly golden. After this, close the lid and leave the cabbage casserole to cool slightly in the pan. After 10 minutes, you can open the lid and keep it 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 becomes, the stronger it will be.
  
• Bon appetit to your family!
  

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

1. 
   Peel the carrots and onions, wash the parsley. Remove the top leaves of the cabbage. Prepare eggs, flour and milk.
2. 
   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.
3. 
   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.
4. 
   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.
5. 
   For the dough, beat the eggs with a pinch of salt using a mixer until foamy.
6. 
   Pour in milk, add flour (sifted).
7. 
   Mix everything and add 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. Grease its walls and bottom with vegetable oil, sprinkle with breadcrumbs.
11. 
    Lay out the cabbage dough and smooth it out.
12. 
    Sprinkle breadcrumbs on top, they will absorb excess liquid.
13. 
    Set the “Baking” mode, time 30 minutes. Cook with the multicooker lid closed.
14. 
    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.
15. 
    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!

Ingredients:

• Cabbage – 1 medium fork
• Minced meat – 500 gr.
• Breadcrumbs - half a cup (can be replaced with a cup of cooked rice)
• Carrots – 1 pc. (small)
• Onions – 1 pc. (average)
• Egg – 1 pc.
• Salt, pepper - to your taste.

For the sauce:

• Chicken broth – 4 cups
• Tomato paste – 3 tablespoons
• Soy sauce – 3 tablespoons
• Bay leaf – 1 pc.
• Dried thyme – 1 teaspoon
• Salt, pepper - to your taste.

How to cook:

1 Wash the cabbage and separate the leaves from each other. If at the same time some of them tear, it’s okay - they can also be used. But there must be two or three large and whole leaves left. You will need them to place them on top of the casserole. In general, it is necessary to separate 14 sheets of medium size.

2 Those sheets that are torn should be put aside immediately - they will be needed later. Place whole ones in boiling water and blanch for several minutes. There should be a lot of water so that it is enough for the whole cabbage.

3 Then drain the boiling water and put the leaves in cold water to cool.

4 At this time, prepare the meat filling. To do this, place the minced meat in a bowl, pour in the egg and add breadcrumbs or rice. Mix everything well.

5 Finely chop or grate the carrots, chop the onion in a blender or chop it too. Add to the minced meat, salt and pepper. Stir again.

6 Place cabbage leaves in the multicooker bowl. You should get 2 layers. This is necessary to prevent the food from burning. The leaves should be raw, and if they turn out to be a little burnt after cooking, they can be discarded.

7 Place blanched cabbage leaves on them, and then minced meat.

8 Lay this out layer by layer until the minced meat is gone. But do not forget that the top layer should not extend beyond the edge of the multicooker bowl.

9 Place whole leaves on top to make the casserole even more beautiful.

10 Now let's prepare the filling. Mix the broth with tomato paste and soy sauce, mix everything. Place bay leaf, add salt, pepper and thyme. Then pour everything into the multicooker bowl. In this case, the sauce should not cover the top layer very slightly. Either way, you can add a little water to achieve this.

11 Now turn on the “Extinguishing” program and set the time - 1 hour 30 minutes. You can add more salt before serving if needed.

Cabbage is an incredibly healthy vegetable, but, unfortunately, not all people love it. But in vain, because it contains many minerals and vitamins. For example, vitamin C, which is necessary for our body, as well as calcium, sulfur, iron, phosphorus. In addition, cabbage is very tasty, and if you stew it, fry it or bake it, it will become a hearty dinner for you.

Below we will talk about how to prepare cabbage casserole. This wonderful dish will delight both you and your loved ones, as it is quite easy to prepare, and the end result is a very juicy and tasty dish.

Cabbage casserole with semolina in a slow cooker

Ingredients:

• Cabbage – 500 gr.

How to cook:

3 Grease the inside of the multicooker bowl with oil and sprinkle with breadcrumbs. Then add the mixed ingredients for baking.

Can be served with sour cream.

Layered cabbage casserole in a slow cooker

Ingredients:

How to cook:

4 At this time, prepare the meat filling. To do this, place the minced meat in a bowl, pour in the egg and add breadcrumbs or rice. Mix everything well.

8 Lay it out layer by layer until the minced meat is gone. But do not forget that the top layer should not extend beyond the edge of the multicooker bowl.

10 Now let's prepare the filling. Mix the broth with tomato paste and soy sauce, mix everything. Place bay leaf, add salt, pepper and thyme. Then pour everything into the multicooker bowl. In this case, the sauce should not cover the top layer very slightly. Either way, you can add a little water to achieve this.

Cabbage casserole with flour in a slow cooker

Ingredients:

• White cabbage – 400 gr.

How to cook:

Cabbage casserole with milk in a slow cooker

Ingredients:

• White cabbage – 500 gr.

How to cook:

2 Wash the cabbage and remove the top leaves. Wash the parsley too.

3 Pour a little sunflower oil into the multicooker bowl and turn on the “Frying” program. Throw in the onions and carrots and fry until a nice golden color appears.

8 Then stir everything and add cabbage and parsley, which must be finely chopped before this. Instead of parsley, by the way, any other greens will do - dill, green onions. Mix everything again.

10 Place the dough there and level the surface. Also pour crackers on top, then excess moisture will go into them.

12 After cooking, leave the casserole for 15 minutes to cool. Garnish with grated cheese and serve.