Cabbage stewed in a slow cooker

Cabbage is available at any time of the year. Apparently, so many dishes can be cooked from it. It is tasty in fresh, fried, stewed form. Soups and borscht are cooked from it, they cook a hodgepodge, it is baked in the oven, stewed in a cauldron.

Cabbage responds well to any kind of heat treatment. Especially if there is a slow cooker in which you can boil cabbage, fry and even bake.

But most often in a slow cooker cabbage is stewed. It turns out soft and juicy, because it is prepared almost in its own juice. And due to the circulation of steam inside the multicooker, the burning of food is practically excluded.

But in order for the cabbage to turn out tasty, you need to take into account some of the nuances of the multicooker.

Cooking Secrets

In the multicooker of different brands there are their own programs for cooking. In each multicooker there is a mode “Stewing / Soup”. But if the cabbage is stewed in this mode, very often you can not wait for dinner, because this program is designed for long cooking. For example, if the hostess has no time to stand near the plate, she can cut onions, carrots, chop cabbage, put everything into the bowl of the slow cooker, set the mode of “Quenching” and let her cook dinner herself. Despite the fact that cabbage softens very quickly with a different heat treatment, using this program it can stew for 1, 5 hours, or even longer. Especially if cooked with meat.

In order for the cabbage to quickly become soft, you must first fry it in the “Baking” or “Frying” mode, and then you can bring it to readiness in the “Quenching” mode or choose a more suitable program, taking into account the capabilities of your multicooker.

If the cabbage is stewed with meat, first fry the meat, and then add onions, carrots, cabbage. Preparing dishes from cabbage with a tomato, you first need to fry the pasta with onions and only then lay the cabbage. If you put tomato paste in cabbage without pre-frying, the dish can be very sour. Much improves the taste of braised cabbage with tomato adding 1-2 grams of sugar.

Exposing the time of stewing cabbage, you need to take into account its variety, and the degree of maturity. Young green cabbage will be ready in 20 minutes. Later cabbage varieties with thick, hard leaves require a longer cooking time.

Very tasty cabbage stewed with pickled or salted mushrooms. And it can be eaten both hot and cold. The cooled cabbage with mushrooms to taste reminds mushroom hodgepodge, which canned for the winter. But in this case, it should be cooked in vegetable oil.

In a slow cooker, you can stew cabbage, even without oil. This dish will appeal to those who monitor their health, weight, do not eat very high-calorie foods.

And now a few recipes for cabbage stewed in a slow cooker.

Cabbage stewed in a slow cooker

Ingredients:

white cabbage - small forks;
bulb onion - 2 pcs .;
medium carrots - 1 pc .;
refined vegetable oil - 1 tbsp. l .;
salt and pepper to taste;
bay leaf - 2 pcs.

Preparation Method

Set the slow cooker to “Baking” mode. Pour the oil into the bowl.
Finely chop the onion, put it in the bowl and fry with the lid closed for 5 minutes.
Cut the carrot into strips and add to the onion. Stir. Cook for another 10 minutes.
During this time, finely chop the cabbage. Put it in the bowl of the multicooker. Do not mix, because at this stage it is not so easy to do. Pour half a glass of water and simmer for 15 minutes.
During this time the cabbage is half reduced in volume. Now put the bay leaf, salt, pepper and mix. If you want cabbage turned out with broth, add a glass of hot water. Simmer another 15 minutes.
In many multicookers, the Baking mode is designed for 45 minutes, and after this time it turns off. Try the cabbage. If the cabbage has not reached readiness (although this is unlikely), turn on the “Quenching” program and cook another 10-15 minutes.
Put the cabbage on a plate and sprinkle with herbs.

Cabbage stewed with chicken in a slow cooker

Ingredients:

chicken meat - 400 g;
white cabbage - 700 g;
bulb onion - 2 pcs .;
small carrots - 1 pc .;
refined vegetable oil - 1 tbsp. l .;
ground salt and black pepper to taste;
bay leaf - 2 pcs.

Preparation Method

Cut the meat into small cubes. If you like chicken meat with a bone, then try to prevent bone fragments from falling into the dish. And consider the fact that meat on the bone cooks a little longer than fillets.
Pour oil into the bowl of the multicooker and warm it a little by setting the “Baking” or “Frying” mode. Put the meat, mix, close the lid and cook for 15 minutes.
During this time, cut onions and carrots into strips. Add to the meat, stir and simmer for another 15 minutes.
Chop the cabbage.
Turn off the slow cooker and turn it on again in “Baking” mode. Put the cabbage into the bowl. Pour half a glass of boiling water, close the lid and simmer for 15-20 minutes.
Put salt, pepper, bay leaf and mix. The cabbage has already evaporated a little, and therefore it will not be so difficult. If you like cabbage with broth, pour a little more boiling water.
Close the multicooker with a lid and cook until ready. When the cabbage becomes softer, stir it 1-2 times.

Cabbage stewed with sausages in a slow cooker

Ingredients:

White cabbage - 700 g;
sausages - 3 pcs .;
carrots - 1 pc .;
onions - 1 pc .;
sugar - 3 g;
tomato paste - 1 tbsp. l .;
water - 200 ml;
ground salt and black pepper to taste;
refined vegetable oil - 2 tbsp. l .;
cumin - 1 tsp.

Preparation Method

Cut onions and carrots into strips.
Cut sausages into slices.
Pour vegetable oil into the bowl of the multicooker and turn on “Baking” mode. Put onion and fry with the lid closed for 10 minutes.
Add the carrot, stir and cook for another 5 minutes.
Put the sausages. Fry everything with the lid open for 10 minutes.
Add tomato paste, sugar, mix and heat everything for 5 minutes.
Chop the cabbage thinly and place it in the bowl. Pour hot water, close the lid and cook until the multicooker turns off or 15 minutes. During this time, the cabbage is half settled, and you can mix it.
Put salt, cumin, pepper. Mix everything well.
Change the mode to “Stew / Soup” and cook until the cabbage is soft. Stir the cabbage twice during the process.
Put on a plate and sprinkle with dill.

Cabbage stewed with mushrooms and sour cream in a slow cooker

Ingredients:

cabbage - 600 g;
champignons - 300 g;
bulb onion - 2 pcs .;
carrots - 2 pcs .;
sour cream - 100 g;
tomato paste - 1 tbsp. l .;
vegetable oil - 2 tbsp. l .;
salt and pepper to taste;
sugar - 0, 3 tsp.

Preparation Method

Wash, clean, and cut the mushrooms.
Cut onion and carrot into strips.
Chop cabbage thinly.
In the multicooker, install the “Baking” program. Pour oil into the bowl and warm it. Put the mushrooms and cook for 10 minutes so that the liquid released from the mushrooms is slightly evaporated.
Put onions and carrots. Stir. Cook with the lid closed for 10 minutes.
Add chopped cabbage, half a cup of hot water, close the lid and cook for 15-20 minutes until the cabbage settles.
Put salt, sugar, pepper, close the lid. Switch to the “Quenching” mode and cook for 30 minutes.
Fill the cabbage with sour cream mixed with tomato paste 15 minutes before the end of the stewing. Stir.
Put the finished cabbage on a plate and sprinkle with herbs.

Cabbage stewed with pork and paprika in a slow cooker

Ingredients:

White cabbage - 600 g;
pork - 500 g;
carrots - 1 pc .;
bulb onion - 1 pc .;
refined vegetable oil - 1 tbsp. l .;
Bulgarian pepper paprika - 1 pc .;
tomato paste - 2 tbsp. l .;
sugar - 2 g;
ground salt and black pepper to taste;
bay leaf - 2 pcs .;
other spices - to taste.

Preparation Method

Pork flesh cut into pieces. Put the multicooker in the bowl, set the “Baking” mode, close the lid and fry for 10 minutes.
Cut the onion and carrot into strips, the pepper into wide strips. Add to the meat and fry for another 10 minutes.
Put the tomato paste, sugar and mix.
Chop thin cabbage. Add to the rest of the ingredients. Pour 200 ml of hot water, cover and simmer for 15 minutes.
As soon as the cabbage has settled, stir. Put salt, pepper, bay leaf and any spices you like. Move to the Quenching Mode and cook for 30 minutes.

Cabbage stewed with minced meat in a slow cooker

Composition:

White cabbage - 1 kg;
minced meat - 0, 4 kg;
carrots - 0, 2 kg;
onions - 150 g;
tomato paste - 60 ml;
refined vegetable oil - 40-80 ml (depending on the fat content of minced meat);
salt - 5 g;
water - 0, 25 l;
bay leaf - 2 pcs .;
dill and parsley - 50 g;
ground black pepper to taste.

Preparation Method:

Wash the cabbage head, remove the cover leaves from it, cut a stalk out of it. Chop the vegetable into small strips.
Free the onions from the peel, cut it into small cubes.
Scrape carrots, wash, dry with a napkin. Grind it grated with large holes.
Pour oil into the multicooker bowl. If you mince beef, do not regret the oil, and if the pork is two spoons enough.
Turn on the multicooker by selecting the “Baking” program. Set the timer to 40 minutes.
Crumble the minced meat with a fork and place the multicooker in the bowl. Cook for 5 minutes.
Add carrots and onions to mince. Cook them together for 10 minutes.
Add tomato paste. Stew minced meat and vegetables with it, without changing the regime, for 5 minutes.
Add the cabbage. Without mixing, hold the products in Baking mode for 10 minutes, then mix and cook in the same program until it is completed.
Salted cabbage, add spices and chopped greens to it. Add water.
Turn on the multicooker by activating the “Quenching” program. Cook the cabbage in it for an hour. If the head was large, of late varieties, then it may take 20-30 minutes more to extinguish.

The quenching mode can be started immediately after adding the cabbage, adding water to it, but then it is better to set the timer immediately for 2 hours.

Cabbage stewed with rice in a slow cooker

Composition:

white cabbage - 0, 8 kg;
rice - 0, 3 kg;
water - 0, 8 l;
onions - 150 g;
carrots - 0, 2 kg;
tomato paste - 40 ml;
refined vegetable oil - 60 ml;
salt, spices - to taste.

Preparation Method:

Prepare the cabbage by washing the head off, removing the top leaves and the stalk.
Chop cabbage finely with a knife or with a special grater.
Wash, peel the vegetables. Crush carrots on a grater using a side with large holes. Onions cut into thin half-rings or quarter rings, if you have a very large vegetable.
Pour oil into the multicooker bowl. Put onions and carrots in it.
Turn on the appliance in frying or baking mode.
Fry the vegetables for 10 minutes.
Add to them tomato paste, diluted with two tablespoons of water. Continue cooking food in baking mode for another 10 minutes.
Add cabbage, salt and spices. Fry it with vegetables for 10 minutes, without changing the regime.
Pour a glass of water to the cabbage. Change the program “Baking” to “Quenching”. Set the timer for 30-50 minutes, depending on how hard your cabbage is.
Wash the rice, add to the cabbage.
Heat the remaining water, fill it with food in the slow cooker.
Change the cooking program again, this time choosing the one that is most suitable for cooking cereals. It may be called “Pilaf”, “Rice”, “Buckwheat”, “Porridge” or otherwise.
Cook the food in the selected program for 30 minutes.
Stir the cabbage with rice, then sweat them for another 10-20 minutes in heating mode. Before this, it will not be superfluous to add finely chopped greens.

The dish for this recipe is not prepared very quickly, but it turns out nourishing, tasty and fragrant. It can be served as a side dish and as an independent dish.

Mistress of the note

It is not necessary to strictly follow these recipes. You can always change the amount of ingredients, instead of one vegetable, take another, instead of vegetable oil, put melted or creamy.
If you like sauerkraut, you can use sour instead of fresh cabbage. But before putting the multicooker in the bowl, be sure to rinse it in cold water to remove excess acid.
In some multicookers, the “Baking” mode is designed not for forty-five minutes, but for twenty. In this case, put this program twice and then switch to “Quenching”.

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