Yeast pie with cabbage in a slow cooker

Yeast pie with cabbage in a slow cooker

What could be better than homemade pie? Just homemade yeast pie with cabbage in a slow cooker. Do you understand that there are about 100 types of cabbage - cabbage (white and red), cauliflower, broccoli, kohlrabi, Savoy, Brussels sprouts, leaf, Beijing, fodder and many, many others. Pies can be baked with any type of cabbage, but most often white cabbage is used as a filling for pies. We can say that cabbage in Russia is the second vegetable after potatoes. It is logical that cabbage pies are so popular among the people. Now I'm making yeast pie with cabbage in a slow cooker. If you don’t put an egg in the dough, the pie will be lean, and will help you get through fasting “savourily.”

Ingredients:

• 1 multi glass warm water
• 2 tbsp. l. vegetable oil
• 1 egg (optional)
• 1 tsp. dry instant yeast
• 0.5 tsp. salt
• 1 tsp. Sahara
• 420–430 g flour

• 400–500 g cabbage
• 1 onion
• 1 medium carrot
• vegetable oil
• salt and spices to taste

Yeast pie with cabbage in a slow cooker:

Dissolve dry yeast in warm water, add egg, salt, sugar and vegetable oil. Mix. Add flour, knead soft elastic dough. Cover the dough with a clean napkin and place in a warm space for an hour. The dough should rise and rise two to three times in size.

While the dough is rising, prepare the pie filling.

Finely chop the cabbage, chop the onion finely, and grate the carrots. Pour a little vegetable oil into the multicooker bowl, add cabbage, onions and carrots. Salt and sprinkle with spices. Stir, close the lid. Simmer the cabbage in a slow cooker in the “Baking” mode for 20 minutes. Open the lid from time to time and stir. Remove the finished cabbage from the slow cooker and cool.

Place the risen dough on a table sprinkled with flour.

Using a rolling pin, roll out the dough into a layer 0.5 cm wide. Distribute the filling throughout the dough and roll it up.

Grease the multicooker bowl with vegetable oil.
Place the roll with cabbage (rolled like a snail). Turn on “Heating” for 10 - 15 minutes, then turn it off and let the pie rise in the bowl.

We bake a yeast pie with cabbage in a Panasonic multicooker, in the “Baking” mode for 65 minutes on one side and 20 minutes on the other.

You need to twist the pie very carefully; if the pie is low, turn it over using a double boiler wicker, if the wicker does not fit into the bowl, then use a kitchen towel. I wrote how to create this in the multicooker bread recipe .

Remove the finished yeast cake from the multicooker and cool.

Our reader Lilia offered us another recipe for cabbage pie dough. Lilia writes that the pie from this dough comes out very tasty, soft - “melting in your mouth.”

For the test you will need:

• 1 tbsp. tsp instant yeast
• 1 testicle
• 3 tbsp. l. Sahara
• 3 tbsp. l. vegetable oil
• 0.5 cups milk
• 0.5 tbsp. water
• 1 tbsp. l. milk powder
• 1/2 tsp. little salt
• flour

Knead the dough and let it rise. Assemble the pie, bake in a slow cooker for 60+40 minutes (do not twist the pie). Lily browned the top of the pie in the oven. This dough is also suitable for the sweet interior. This cabbage pie is made according to the principle of an apple pie in a slow cooker, the recipe is here.

Yeast pie with cabbage in a slow cooker

Using this recipe, you can bake two cool yeast pies with cabbage in a slow cooker. The recipe will require a minimum of ingredients and little free time from you.

Ingredients

Yeast dough for cabbage pie:

• 500 g flour
• 250 ml kefir
• 1 testicle
• 30 g butter
• 30 ml vegetable oil
• 2 tbsp. Sahara
• 2 tsp dry yeast
• 1 tsp salt

Cabbage interior for yeast pie:

• 400 g white cabbage
• 1 carrot
• 1 clove of garlic
• salt, pepper to taste

Recipe for making a dish at home

1. Start by making yeast dough. Sift the flour through a sieve with dry yeast and stir. Melt the butter, mix with vegetable oil, kefir and eggs. Whisk the resulting mixture until smooth.
2. Add salt, sugar and whisk again. Create a well in the center of the flour mixture and first pour in half of the yeast mixture and mix thoroughly. Then pour in the remaining liquid and knead the dough until smooth.
3. Leave the yeast dough for cabbage pie for an hour in a warm place (about 35C). The yeast dough should rise twice in size. It is convenient to prepare yeast dough in a multicooker (grease the bowl with vegetable oil, put the dough there and close the lid, leave for an hour at 35C).
4. Meanwhile, prepare the cabbage filling for the yeast pie . Shred the cabbage (if it is hard, add 1 teaspoon of salt and mash with your hands until juice forms). Peel the carrots and grate them. Peel the garlic, chop very finely. If you wish to prepare the 2nd pie at another time, prepare the filling with only half the ingredients .
5. Heat a couple of tablespoons of vegetable oil in a frying pan and add carrots and garlic. Fry them until soft for 3 minutes over medium heat. Then pour in another spoonful of vegetable oil (optional), add cabbage and stir.
6. Fry the cabbage filling for about 5-10 minutes, stirring. Then pour in 3-4 tbsp. pure water and stir. Cook over medium heat for about 5-10 minutes until all the water has evaporated. Add salt and pepper to taste and remove the pan from the heat, cover with a lid and leave to cool.
7. Divide the risen dough into two equal parts, one of which can be put in the refrigerator to prepare the second pie with cabbage at any time convenient for you. Knead half of the dough with your hands and divide into two equal parts.
8. Roll each part into a round layer. Place one layer in the greased multicooker bowl. Cover it with the cooled cabbage innards and cover with a second layer of dough. Connect and pinch the edges of the bottom and top layers of dough.
9. Close the multicooker lid and set the mode to 35C for half an hour. If you don't have a manual mode, you can simply remove the bowl from the multicooker, cover it with a light towel and leave the pie in a warm place for 30-40 minutes.
10. After the designated time, grease the surface of the cabbage pie with vegetable oil. Cook the yeast pie with cabbage in a slow cooker for 40 minutes in the Baking mode. Then carefully turn it over and bake for another 10 minutes in the same mode.
11. Transfer the finished yeast cake from the multicooker to a dish and let it cool for a few minutes. Cut the hot cabbage pie into portions and serve as a snack or with tea. Bon appetit!

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Pie with cabbage made from yeast dough

Servings: 6
Cooking time: 1 hour 20 minutes

Recipe Description

Cabbage pie is simple and tasty - now I’ll tell you how to cook it.
This recipe is for the lazy – you don’t have to fuss with it for a long time.

Cabbage originated in Rus' already in the 17th century. It was brought to us from Western Europe. Despite the cold climate, it has taken root well in rural gardens and, over time, has become a very popular product.

“Bread and cabbage will not be tolerated for skinny people”

From the “garden lady” given to us, you can prepare not only the first dish: cabbage soup or borscht, but also the second, for example, stewed cabbage.

And almost everyone likes baking with cabbage. And I am among her fans!

To prepare a cabbage pie in a slow cooker, you need:

For the test:

• 1 cup of milk;
• 1 testicle;
• 1 teaspoon salt;
• 0.5 tbsp. spoons of sugar;
• 1/3 pack of regular yeast (approximately 30 g);
• A liter jar of flour (approximately).

For the inside of the cabbage pie:

• Cabbage;
• 1 onion;
• 1 medium sized carrot;
• Vegetable oil;
• Salt – 1 tsp.

Cooking step by step:

We dilute the yeast in a few tablespoons of warm (not hot) milk with sugar.
Cover the cup with a saucer and leave for 10 minutes.
After the yeast has risen, mix it with the egg, salt and the remaining milk.
Add flour evenly and knead the dough.

Place the dough in a bowl with the highest edges and cover the top with a towel. Leave in a warm place for 30 minutes.

At this time, you can quickly fry the cabbage with onions and carrots in a frying pan (for the inside).
It is best to cool the finished cabbage a little.

When the dough has doubled in size, take it out and knead it a little, adding the remaining flour.
Divide the dough into 2 parts.
I had enough dough for exactly two pies.
Roll out and cut out a circle in the shape of a multicooker pan.

Place the dough in a multicooker greased with vegetable oil.
Place cabbage in an even layer on top.
Roll out another circle and cover the filling.

Carefully pierce the top layer of dough with a fork to allow air to pass through.

We mold the pie on the sides and set the heating mode for 15 minutes.
Later, turn on the “Baking” mode for 50 minutes.
Carefully turn the cake over using a steamer.
Leave in the same mode for another 20 minutes.

Cabbage pie in a slow cooker is ready!
This pie is great served with sour cream.

The cabbage pie was prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.

Video recipe

Yeast pie with cabbage in a slow cooker: step by step with photos

February 29, 2016

A very ordinary, but very tasty, yeast pie with our beloved cabbage insides. A slow cooker does not allow you to perfectly decorate baked goods, but you can pay full attention to the taste!

Number of servings: 5
Calorie content: Medium calorie
Calories per serving: 410 kcal

Mix yeast with warm milk and sugar. Mix.

Sift flour into a bowl and mix with salt.

Add a quarter of the flour to the milky-yeast consistency and pour in melted butter at room temperature. Stir

and, adding flour evenly, knead a soft and non-sticky dough. Cover with film and place in a warm space for 50-60 minutes. The dough should double in volume.

While the dough is rising, prepare the filling. Cut the onion into cubes and grate the carrots onto a coarse grater. Pour 2 tablespoons of sunflower oil into the multicooker and add onions and carrots. Cook in the “fry” mode for about 7 minutes, stirring occasionally.

Next, add the shredded cabbage and fry everything together for another 7 minutes.

Pour in 0.5 cups of water and set the “quenching” mode for 20 minutes. After 15 minutes of simmering, open the bowl and add finely chopped herbs and mix.

If desired, you can add butter. At this step, add salt and pepper.

2 minutes before readiness, add tomato paste and mix thoroughly.
Cool the cabbage to room temperature. Makes about 340 g of stewed cabbage.

Knead the risen dough and divide it into 2 parts (65% and 35% approximately). If you use ready-made yeast dough, take about 450 g. From this number of ingredients I got 460 g of dough.

We roll out a huge part into a layer and place it in a greased multicooker bowl. We form the sides (about 4 cm).

Spread the filling in an even layer.

Roll out 2 layers of dough and cover with cabbage filling.
We carefully seal the edges. We will certainly create a hole in the center for steam to escape.

Place the bowl in the multicooker and turn on the “heating” for 20 minutes. Then turn on the “baking” mode and cook for 45 minutes. Turn over and continue cooking for another 15 minutes.