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Mayonnaise-sour cream jellied pie with cabbage in a slow cooker

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1176
Kitchen Russian
Calorie content 158.6 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 5.8 gr.
Fats * 14.3 g
Carbohydrates* 17.4 g
* per 100 gr. product
Mayonnaise-sour cream jellied pie with cabbage in a slow cooker
Content

Some housewives prefer to bake pies in a multicooker, explaining that the baking in it turns out to be more tender and bakes better. This is especially true for batter products such as jellied pies. This recipe for cabbage pie is just designed for baking in a multicooker, although the technology for preparing the dough and the method of forming the pie is no different from the option for the oven. In other words, such a cabbage pie will work well with any baking method.

Ingredients

Cooking process

step 1 out of 10
Peel the onions and cut them into thin half rings. Heat a small amount of vegetable oil in a frying pan and pour chopped onion into it. Fry until translucent
step 2 out of 10
Finely chop the cabbage or rub it on a special grater. Squeeze the chopped mass with your hands and put it in a pan with the onion. Stir and simmer for ten to fifteen minutes over medium-low heat, until the mass softens well. At the end of cooking, add salt to taste, mix. Remove the pan from the stove and let the contents cool to room temperature.
step 3 out of 10
While the filling is cooling down, prepare the dough. Break eggs into a large bowl. Add salt, sour cream and mayonnaise immediately in the specified amount.
step 4 out of 10
Mix everything together with a mixer until completely homogeneous and light foam. While the mixer is running, add baking powder and flour in small portions. Knead the dough. The consistency of the mass should be smooth, flowing and somewhat resemble pancake dough.
step 5 out of 10
Lubricate the multicooker bowl with vegetable oil using a silicone brush. Pour half of the prepared dough into it. Let it spread in an even layer in the bowl, tilting it in different directions.
step 6 out of 10
Then put the cooled cabbage filling on the dough. We try to distribute it evenly over the entire area of ​​the pie.
step 7 out of 10
Pour the second half of the dough on top of the filling, trying to make it so that it completely covers it. We level the surface of the cake with the back of the spoon.
step 8 out of 10
We place the bowl in a multicooker, close the lid and select the “Baking” mode for 60 minutes.
step 9 out of 10
After forty minutes, turn the cake over. To do this, open the lid of the appliance, remove the bowl and tilt the cake onto a flat surface (it is convenient to use a double boiler insert). Return the pie to the bowl, top side down, close the lid and continue to bake it until the end of the program time.
step 10 out of 10
We take the finished cake out of the bowl and cool it on a wire rack so that the condensation does not moisten the crust. Serve warm or cold.

Bon Appetit!

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