Cabbage Batter Pie in a Slow Cooker

Cabbage batter pie in a slow cooker is a hearty "big omelet" with cabbage, carrot and cheese under a tender sour cream batter. The filling sautees right in the bowl for 20 minutes, then gets topped with batter and bakes for 40-45 minutes on the "bake" setting. Very tasty and no fuss at all, I recommend it.

Cabbage Batter Pie

A hearty cabbage batter pie made in the slow cooker: sauteed cabbage with carrot and onion under a tender egg, sour cream and cheese batter.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Snacks

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 3 eggs duck or chicken
• 100 g flour
• 400 g fresh cabbage
• 100 g carrot
• 1 onion
• 250 g sour cream
• 100 g hard cheese
• 3 tbsp vegetable oil
• salt, sugar, vanilla and spices to taste

Method

 

1. Grease the slow cooker bowl with vegetable oil. Grate the carrot, finely chop the onion and add them to the bowl. Add salt, sugar and spices, close the lid and saute for 5 minutes on the "fry" setting.
2. While the vegetables saute, shred the cabbage and gently squeeze it with your hands to soften it. Add the cabbage to the bowl and cook for another 15 minutes on the same setting.
3. For the batter, whisk the eggs with sugar, salt and vanilla into a fluffy foam. Add the sour cream and grated cheese, and mix. Finally, stir in the flour - the batter should have a pancake-like consistency.
4. Open the slow cooker and pour the batter over the cooked cabbage. Close the lid and bake for 40-45 minutes on the "bake" setting.
5. Let the finished pie cool completely in the bowl, then remove it using the steamer rack. Cut into pieces and serve. Enjoy your meal!
   

Notes

Duck eggs give a denser batter, but chicken eggs work just as well. Be sure to let the pie cool before removing it from the bowl.

Tips

• Eggs: the original uses duck eggs, which give a denser, richer batter. Chicken eggs work just as well, use whatever you have on hand.
• Cabbage - after shredding, gently squeeze it with your hands so it softens and cooks faster in the bowl.
• Removing the pie carefully: let it cool completely in the bowl before taking it out with the steamer rack - hot, it breaks apart easily.
• Add salt, sugar and spices to taste - this pie is savory, and a pinch of vanilla in the batter just brings out the vegetables' flavor.