The most tender cabbage casserole or “lazy pie” in a slow cooker. Chinese cabbage casserole in a slow cooker Cabbage casserole in a slow cooker recipes

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 leaves, 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.

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 shredded 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 of the 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.

Cooking 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 family members 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

Calories: Not specified
Cooking time: 105 min

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 diseases, gastritis, ulcerative colitis and intestinal lethargy. Cabbage contains minerals such as potassium, calcium, phosphorus, and sulfur.

There are many dishes for preparing cabbage. This recipe suggests preparing a hearty and tasty cabbage casserole in a slow cooker. If you love cabbage, this casserole will definitely suit your taste. Using a multicooker, it is prepared without any hassle.

To prepare cabbage casserole in a slow cooker, you need 1 hour and 45 minutes. The following ingredients make 8 servings.

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

Recipe with photos step by step:

Wash the cabbage, peel it from the top leaves and chop it into strips. Rub it with your hands to make it softer. Place it in the slow cooker.

Fill the cabbage with water. You need to add very little water, just enough to cover the cabbage. Set the multicooker to the “Steam” mode for 15 minutes. At this time, start preparing the dough for cabbage casserole.
Break the eggs into a suitable container.

Using a mixer, beat the eggs. Add sour cream or homemade yogurt.

Mix the mixture thoroughly. Then add flour and salt.

Add cheese to the dough.

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

Add the prepared dough to the boiled cabbage.

Grease the multicooker bowl with butter and sprinkle with half the breadcrumbs. Pour in the cabbage mixture, level the surface of the casserole and sprinkle with the remaining breadcrumbs.

Turn on the multicooker to the “Bake” mode for 1 hour 30 minutes.
After the signal, open the multicooker lid and let the cabbage casserole cool. If you take it out while it's hot, it may fall apart.

When the casserole has cooled, remove it using 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 baked, tasty, healthy and satisfying. Bon appetit!

No less delicious casserole -

Time: 70 min.

Servings: 6

Difficulty: 4 out of 5

The most tender cabbage casserole or “lazy pie” in a slow cooker

Cabbage is a versatile vegetable. It is fermented, stewed, fried, and added to soup. White cabbage is used fresh in salads, and pies are baked with it. Everyone has been familiar with recipes for bigus, borscht and sauerkraut salad with onions and butter since childhood.

And who doesn’t remember the cabbage schnitzels that were sold for pennies in every grocery store? Cabbage dishes are inexpensive, easy to make and very tasty if prepared by a skilled housewife. And learning how to cook unusual dishes from ordinary cabbage is not at all difficult.

If you are tired of the usual recipes for preparing this irreplaceable vegetable, I suggest trying new ones. Today this will be my favorite cabbage casserole in a slow cooker.

So, we are preparing a set of products that are needed for this dish. Believe me, he definitely won’t ruin you.

We will need:

White cabbage	- 2/3 fork
Onion	- 2 pcs.
Eggs	- 3 pcs.
Carrot	- 1-2 pcs.
Flour	- 2/3 tbsp.
Milk	- 1/2 tbsp.
Grated cheese	- 50-100 gr.
Vegetable oil	- 3 tbsp. l.
Greens (parsley, dill)	- 2-3 branches each
breadcrumbs	- 2 tbsp. l.
Salt	- to taste
Spices	- to taste
Pepper	- to taste

If everything is ready, we move on to preparing a tender, tasty casserole. I often use recipes for various vegetable casseroles in a slow cooker to prepare dinner, and my family members call them “lazy pies” because everything is mixed in them: both dough and filling. Try it, you won't regret it! Cabbage casserole in a slow cooker is finger-licking good!

Step 1

We start by shredding the cabbage. It is very important to cut it not haphazardly, but correctly, as time-tested recipes say. Do not chop the leaves into too long strips; 5 cm is enough for a casserole. Large and small cabbage squares, as well as rectangles, will not work. I don’t know why, but they “steal” the taste from lazy cabbage pie.

Add a little salt to the chopped cabbage and lightly rub it with your hands.

Step 2

Now let's prepare other vegetables. Peel the carrots and cut into thin slices 2 cm long. If you are lazy about cutting, grate it on a coarse grater. Peel the onion and chop into small pieces. Wash the greens, dry and finely chop.

Step 3

Prepare the dough. Some recipes suggest using semolina instead of flour for casseroles. Or a mixture of them. If you absolutely love semolina or simply don’t have flour in the house, you can use this cereal.

Beat the eggs into white foam. Don’t be lazy, because the stronger the foam, the fluffier the casserole will be.

Salt, pour milk into the mixture and add flour little by little. Mix thoroughly.

Set the dough aside and return to the vegetables.

Step 4

Set the multicooker to “frying” mode, pour a little oil into the bowl and add the onion. Fry it and add carrots after it. Be sure to stir the vegetables constantly to prevent them from burning. Add cabbage to the fried mixture and fry and simmer all together a little more.

Then turn off the multicooker, put the vegetables out of the bowl and cool them a little.

Step 5

Wash and wipe the multicooker bowl, grease it with oil and sprinkle the bottom and walls with flour.

Step 6

Place a mixture of fried vegetables into the prepared dough. As recipes for “lazy pies” recommend, do not pour dough into hot vegetables, otherwise the flour will “seize” in places and the casserole will turn out with lumps.

Add here half the chopped herbs, pepper, salt and spices. Mix the mixture, carefully place it in the bowl of the miracle stove and distribute the mixture in an even layer.

Step 7

Classic casserole recipes, as a rule, suggest sprinkling the mass laid out in the pan with breadcrumbs before baking. This is done so that the dry bread crumbs absorb excess moisture released from the vegetables during the stewing process. From my own experience I will say that this event is effective when preparing casseroles in the oven.

In a slow cooker you don’t get the same baked crust on top as in the oven. Therefore, if you are not particularly fond of breadcrumbs, you may not need to sprinkle them on the dish before baking. Followers of traditions, for whom the word “casserole” is identical to the word “pudding,” are not forbidden to sprinkle ground crackers on the surface of their “almost English” dish.

Just be sure to taste the crackers first. If they become rancid, as often happens when they are stored for a long time, or have a musty taste, do not take risks; the unpleasant aftertaste will hopelessly ruin the dish.

Step 8

Place the bowl in the oven. On the multicooker panel, find the “baking” mode and activate it for 30 minutes. After the program is completed, let the cabbage casserole cool for 15-20 minutes, then gently remove it. Place on a beautiful dish.

Step 9

Although I focus on traditional recipes for making “lazy pies,” sometimes I want to bring something new and original to them. If you, like me, are ready for culinary experiments, then I suggest sprinkling the cooled cabbage casserole with grated cheese. It should turn out as beautiful and appetizing as in the photo:

If you are afraid of spoiling the taste of the pie by adding a non-standard additive, follow what proven recipes prescribe: while the casserole is still hot, grease its top with butter, then simply sprinkle with chopped herbs. You can't go wrong!

Cabbage casserole can be eaten either hot or cold, with or without sour cream. She is good in any form!

Watch another version of this dish in the video below: