Cabbage in a slow cooker

Cabbage in a slow cooker

Category: First meal

Ingredients
Carrot	150 g
Onion	150 g
Potatoes	400 g
Sauerkraut	400 g
Millet	120 g
Salt	taste
Meat	as much as you want
Sugar	5 g
Bay leaf

Cooking method

• I stewed the meat (pork ribs) in advance, transferred it to another pan.
• There was little water, and a concentrated broth was obtained.
• Before stewing, so as not to mess with the foam, I poured water on the stove and brought to a boil. Then meat in cartoon, and broth - bobby for soup
• On the "Pastry", let the carrots and onions simmer, add the potatoes (in cubes), chopped sauerkraut, lavrushka, pre-washed and scalded millet (scalded so as not to taste bitter). Add meat and broth (all together I got about 1/2 of the multi volume, I like thick). Simmer for an hour and a half, add water, add salt to taste, pour 5 grams of sugar and set, for example, on the "milk porridge" mode.
• ...
• sour cream - on a plate

The dish is designed for

MV 4.5 l

Note

How long does it take to prepare this dish? And we stew, and in the multitude for 1.5 hours, and the mode of milk porridge for another 1 hour.
It is advisable to describe in more detail the number of recipe components - what and how much

Admin, in principle, after 1-1.5 hours of stewing, the cabbage is ready. You can bring to a boil on "steaming", and that's all.
I put it on "milk porridge", but turned it off earlier, after 20 minutes, looking in and trying it.
Here whoever loves, I like to be boiled.

So far, my hands (and finances) have not reached the multicooker, I bought myself a slow cooker for testing and I am mastering it for now. And then I came to you in Temka, because I realized that the "extinguishing" mode is not much different from the main function of a slow cooker on a strong High mode, that is, languor for several hours.
She also made a kapusnyak for the first time and a number of questions arose:
1. The potatoes were not boiled and remained hard. True, I did not cut it finely, but as usual into borscht in thick slices.
2. The millet was slightly boiled and the kapusnyak turned out to be a little liquid. And we love such that almost a spoon stood.
3. When should you put sauerkraut? I put in all the ingredients at once, and therefore I think that the acidity did not cook the potatoes completely.
Perhaps there are some subtleties and nuances of cooking kapusnyak in a slow cooker (slow cooker) than on gas?

[rusja]

rusja, I have already seen about potatoes in other recipes, and from my own experience I will say that in the "stewing" mode it really does not boil, but denser than I like in borscht and cabbage. Therefore, for borscht I use for some time at the beginning of cooking modes with a stronger boil (10-15 minutes), and for cabbage I cut smaller.
I tried to minimize troubles with cabbage, so I abandoned everything at once except millet (well, I also brought the meat to readiness even earlier, but there are options here).
She didn't even scald the millet, but poured boiling water over it, poured it out and poured it over again. And so it stood until I threw it into the MV (this is already the potato is almost cooked). So the millet was, "yak in the oven" (in fact, I try to achieve this in MV, so that it would be like in a Russian oven)
Yes, and I cooked in general for quite a long time (Admin noticed this, looking into the MV and checking the readiness, and then the cabbage was heated for a while, so my family was satisfied with the result.

If you tinker a little, then in your case, for a slow cooker, onions and carrots are preliminarily stewed a little in a frying pan, as I do on the stove (there is "baking" for this in MV).
By the way, I also put cabbage in a frying pan before putting it into a "regular" pan (as well as cucumbers for pickle), but that, probably, is already "vytrebenky"

By the way, I also put cabbage in a frying pan before putting it into a "regular" pan (like cucumbers for pickle), but that, probably, is already "vytrebenky"

I, too, always season everything, and I also fry cabbage with onions for cabbage and cucumbers and tomatoes or tomato paste with onions. And I just cut the carrot into 4 parts in length and put it like that.
So that time I also fried the cabbage for taste, only apparently it should be put later, after the rest of the ingredients. And I will try to cut the potatoes smaller, I just love soft and boiled potatoes, but my mother can eat harder ones. So, it's a matter of taste and skill