Cabbage pie on kefir in a slow cooker

Bake a delicious cake for tea, treat your family! Cabbage pie on kefir cooked in a slow cooker is delicious, fast, simple! The dough is kneaded with a whisk, nothing needs to be kneaded with your hands. The filling can be made not only from Peking cabbage, but also with white cabbage, in the second case, the cabbage must first be put out until ready.

Kiriena

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Kefir

300

Chicken eggs

Flour

400

Baking soda

2.5

Salt (pinch)

to taste

For filling:

Salt (pinch)

to taste

Beijing Chinese cabbage

200

Butter

Nutmeg

For lubrication:

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 17 % 7 g

Carbohydrates 66 % 27 g

192 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 1 h 30 min

1. Pour kefir into a bowl, pour soda, mix, then break the eggs, pour flour and a pinch of salt, mix with a whisk of uniformity.

2. Chop the Peking cabbage not too large, simmer for 5 minutes in butter, lightly salt and season with nutmeg.

3. Pour the dough into the bowl of the multivark pre-greased with butter, then spread the filling. Install the "Baking" program and cook the pie for 50-60 minutes, depending on the power of the slow cooker.

You can serve the pie on the table both warm and cold.

Help yourself to health!