Self-filling pie with cabbage and sausage in a slow cooker

Delicious and tender pie for the whole family! Good as a snack. I really like liquid pies. There is not much trouble with them, they are delicious, satisfying, and as a filling you can use various products that are usually in the refrigerator. Since I am an opponent of heating mayonnaise, I usually make the dough for such pies on sour cream or kefir. Also in this recipe I want to share with beginners "multi-drives " the scheme of flipping baking in a slow cooker.

Irinaprimorochka

The author of the recipe

Filling pie with cabbage and sausage in a slow cooker

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Composition / ingredients

servings:

For the dough:

Chicken eggs (large)

Sour cream

100

Salt

Sugar

Wheat flour

200

Paprika (ground)

0.5

Baking powder

For filling:

Salt

Semi-smoked sausage

200

Onion

100

Bell pepper

White cabbage

300

Greenery

to taste

Hops-suneli

0.5

Vegetable oil

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 36 % 13 g

Carbohydrates 42 % 15 g

199 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
First we make the filling. All components are finely chopped. We put it in oil until soft in this sequence:sausage, onion, bell pepper, cabbage. Salt, sprinkle with seasoning, chopped herbs and set aside to cool. You can take minced meat, boiled meat or chicken, canned fish, rice, sauerkraut, carrots, mushrooms-in general, everything you like. Just don't put tomatoes-they give a lot of liquid.
Step 2:
Beat eggs well with salt, sugar and paprika for five minutes.
Step 3:
Then add sour cream and continue whipping. Then add the flour sifted with baking powder and mix gently with a spatula.
Step 4:
Lubricate the bowl of the multivark with oil, pour half of the dough into it.
Step 5:
We put the filling on it.
Step 6:
Fill in the second half of the dough and level it.
Step 7:
Close the lid, turn on the Baking mode (one hour by default).
Step 8:
After FORTY MINUTES, turn the pie over on the steamer insert (so as not to stick-lubricate it with oil!)
Step 9:
Then we tip it onto the dish.
Step 10:
Cover with a multivarok saucepan.
Step 11:
Turn it over. The ruddy side turns out to be on top.
Step 12:
Sprinkle with grated cheese, close the lid and continue cooking until the signal. After that, we leave it on Preheating for 15 minutes.
Step 13:
Carefully put the pie on the dish.
Step 14:
The pie turns out to be very tender and delicious-both warm and cold. Have a good baking and bon appetit!