• 1 cup white round rice;
• 1 large carrot;
• 1 large onion;
• 300 g sausages or sausage;
• 4-6 tbsp. spoons of vegetable oil;
• half a medium head of cabbage;
• 2 tbsp. spoons of tomato paste;
• 1 teaspoon sugar;
• 0.5 teaspoon ground black pepper;
• 1 teaspoon Khmeli-suneli seasoning;
• 2-3 bay leaves;
• salt - to taste.

Cooking process:

Peel and wash the onions and carrots. Finely chop the onion and chop or grate the carrots.
Turn on the multicooker to the “Baking” mode, warm it up for 5 minutes, pour in vegetable oil and place the vegetables in the pan. Fry them, stirring frequently with a spatula, for about 10-15 minutes.

Rinse the rice and add it to the frying pan. Fry it with vegetables, stirring constantly, for 2-3 minutes, and then add hot water (about 2.5 cups) to the pan.
Stir, add salt and cover the pan with a lid. Turn on the “Extinguishing” mode for 20 minutes.

While the rice is cooking, wash and chop the cabbage. You can cut it into strips, like for borscht, or you can cut it into large strips or squares - whatever you like.

Dilute tomato paste in 2/3 cup of hot water, add a teaspoon of sugar and stir.
At the end of the program, open the pan and, without stirring, place the cabbage in a thick layer on top of the rice. Press it down a little with a spatula, salt evenly, sprinkle with pepper and Khmeli-Suneli and pour over the tomato mixture.

Take a teaspoon of tomato and carefully pour it onto the cabbage, trying to distribute the tomato evenly throughout the cabbage layer.
Place a layer of sausages cut into slices on top of the cabbage. Place 2-3 bay leaves on top, close the pan and cook for another 20-25 minutes in the “Stew” mode.

All! Delicious rice with cabbage in a slow cooker is ready! Remove bay leaves immediately after opening the pan.

Serve rice and cabbage with sausages directly from the slow cooker - hot with, putting a little of each layer on a plate.
Bon appetit!

Notes

If you are preparing this dish for the first time, use the proportions of ingredients that I suggest in this post. In the future, you will notice which ingredients you need to add more or less. It happens that cabbage with sausages is eaten faster, and there is still a lot of rice left at the bottom of the pan. Accordingly, next time increase the proportion of cabbage and sausages.

Or, conversely, the rice is eaten, but the cabbage remains. Then add less cabbage. In general, adjust the number of components yourself, according to your preferences. This will not change the taste of the dish.

Another note: if you cook rice with cabbage in a slow cooker in the fall, you can add sweet bell pepper to the ingredients and replace two tablespoons of tomato paste with four tomatoes. You can also add canned or frozen peppers, as I did, if you have them on your farm. This will add flavor to the dish, but even without pepper it will be very tasty.

Hello! Today I will talk about preparing delicious stewed cauliflower with rice in a slow cooker. This vegetable belongs to dietary products. It has a positive effect on the gastrointestinal tract. And if you eat kale regularly, you can get rid of flatulence, constipation or bloating. Cabbage contains iodine, which is necessary for the endocrine system. Dishes with cauliflower can be eaten by those who are on a weight loss diet.

The vegetable can be used to make a delicious dish with the addition of rice. It is recommended to use long-grain cereals to ensure a crumbly dish. Cauliflower must be divided into small inflorescences. If desired, you can use flavored vegetable oil to fry onions and carrots. Rice can be washed through a fine sieve. This dish can be made spicy by adding a small amount of red pepper. And for piquancy, it is recommended to add mustard.

Cauliflower with rice is quickly prepared in the “Stew” program. Hot products must be stirred with a spatula. If the dish is not intended for dietary nutrition, then you can eat it with boiled pork, cutlet, or chop.

Ingredients:

1. Cauliflower – ¼ pc.
2. Water – 300 ml.
3. Carrot – 60 g.
4. Onions – 50 g.
5. Long grain rice – 2/3 tbsp.
6. Vegetable oil – 30 ml.
7. Salt - to taste.
8. Ground black pepper - to taste.

How to cook delicious stewed cauliflower with rice in a slow cooker

When purchasing, you need to pay attention to the appearance of the head of cabbage. It should not be lethargic, yellowed or darkened. Divide the head of cabbage into small inflorescences. Cabbage does not need to be boiled in boiling water.

Peel the onions and chop them into small cubes. Pour vegetable oil into a multicooker pan. Heat it in the “Fry” option.


Grate the carrots using a coarse grater. Add it to the onion, fry the vegetables for 3 minutes.


Add the washed rice to the fried vegetables and stir. Fry the ingredients for about 2 minutes until the rice becomes translucent. Disable the selected option.


Place cauliflower on top. If desired, you can mix all the ingredients at once.


Pour water until the rice is completely covered. It is also necessary to add salt and pepper to taste.


Turn on the “Stew” mode for 45 minutes, cook with the lid closed.


Serve hot cauliflower with rice. Soft cabbage goes well with cereal. You can serve for the second one. Bon appetit!

To prepare a dish like stewed cabbage with rice in a slow cooker, you don’t need to spend a lot of time or effort, and the result will definitely please you. So, we invite all lovers of stewed cabbage, and simply lovers of delicious food, to our master class, after which you will be able to prepare this dish yourself and feed a large family or guests. In addition, cabbage with rice is a low-calorie dish, it can be classified as dietary nutrition, even if you use non-fat parts of the pig, let alone if you take rabbit or chicken. Rice with cabbage and meat It is prepared in several different ways, the one we offer you today is the simplest and fastest.

How to cook stewed cabbage with rice using a slow cooker:

Required ingredients:

1. 300 grams of meat (preferably pork, you can use lean meat);
2. Cabbage - half a kilogram;
3. One carrot;
4. Onion - 1 piece;
5. Two and a half multi-glasses of water;
6. Up to 3 tablespoons of vegetable oil;
7. Salt and pepper, season to taste;

Step-by-step recipe for cooking rice with cabbage and meat:

• Pork, cleaned of veins and fat, cut into strips.

• Pour sunflower oil into the multicooker bowl, load the pork, set the “baking” mode and fry with the lid open for 10 minutes.

• The meat is fried, and in the meantime we begin to peel the carrots, after which they need to be grated with a coarse grater.

• Peel the onion and cut it into rings.
• After 10 minutes have passed, add onions and carrots to the fried meat, and stir-fry for another 10 minutes in the “baking” mode with the lid open.

• Meanwhile, chop the cabbage. And add it to the meat, in the multicooker bowl, and fry, stirring, for another 7 minutes, on the same program.

• Wash the rice and add it to the stewed cabbage and meat in the slow cooker.

• All that remains is to add salt and pepper, mix well and add hot water.

• Now on the multicooker we set the “quenching” mode for 120 minutes, wait for the signal, and that’s it, stewed cabbage with rice ready in the slow cooker.

Serve rice with cabbage and meat, accompanied by fresh vegetables or herbs. Here is a simple recipe that every housewife can handle, try to cook this dish and you will definitely like it. If the recipe was useful to you, share links to it with your friends, we will be pleased. With this we say goodbye to you, all the best and see you again on our website -

As I already wrote once, I really love rice from a slow cooker in any form: as a side dish, pilaf, porridge, even in soup. Today I want to write down a recipe for stewed cabbage with rice. It turns out to be a wonderful side dish, tasty and healthy. It goes well with a wide variety of dishes: fried meat, cutlets and even fish.

Ingredients

— rice groats 150 gr.;
- white cabbage - half a medium head of cabbage;
- water - 400 ml;
- carrots - one medium piece;
- onion - one piece;
- a little sunflower oil;
- salt and spices to taste.

How to cook

Making this dish in a slow cooker couldn't be easier. Finely chop the onion and grate the carrots. Wash the rice well in water, mix it in a multicooker bowl with a small amount of sunflower or olive oil and carrots and onions, add spices if desired. Shred the cabbage and place it on top. Dissolve salt in water. Pour the mixture into the bowl with the remaining ingredients.

In the REDMOND RMC-PM4506 pressure cooker, I select the “Stew” mode and the cooking time is 20-25 minutes (depending on what kind of cabbage you want to get). In conventional models, the cooking time can be increased to 30-40 minutes.

Bon appetit!

Cabbage and rice are two cheap and accessible products that will allow you to deliciously feed your family and will not put a dent in the owner’s pocket, even in times of crisis. Today for you are two simple recipes for cabbage with rice in a slow cooker.

And if you add minced meat or chopped sausages, the dish will become quite meaty, and will satisfy even a man who does not want to be a vegetarian.

Although on the other hand, I advise you to think about it. About vegetarianism - both money savings and health benefits. Or, for example, about vegetarianism three times a week))

The main thing here is habit. You can even get used to eating oatmeal with cutlets in the morning. Or you can get used to a light dinner of cabbage with rice, without any chops.

So, the recipes.

Cabbage with rice in a slow cooker
(classic simple recipe)

Ingredients:

• white cabbage, about 400-500 g, I had half a medium fork
• medium bulb
• medium carrot
• large tomato
• glass of rice - 200 gr
• water - 1.5 cups (you can eyeball it so that the rice at the end is completely covered with water, plus 0.5 - 1 cm on top)
• vegetable oil - sufficient for frying onions and carrots
• salt and pepper to taste, also spices. I have dried dill, fresh celery leaves, hot pepper (grown on the balcony) - 1 small peppercorn. It turns out to be high quality and spicy!

Preparation:

Wash the vegetables, peel the onions, wash the rice. The preparatory work is over.

Cut the carrots into slices, onion into half rings, fry in vegetable oil in a multicooker bowl (you don’t have to close the lid) in the “frying” or “stewing” mode. Time - 5 minutes.

By the way, if you are concerned about your health, or it is better for you not to eat fried foods, replace the vegetable oil with 2 tablespoons of water. The taste will not be so different)). Moreover, further on, the water will still be used.

Add chopped cabbage, tomato, half a glass of water, continue to fry - simmer in the same mode. Time - 15 minutes. You can stir it a couple of times with a silicone spatula.

Add the remaining water, washed rice, salt and spices. “Pilaf” or “stew” mode until the rice is cooked, 20 minutes. The lid is closed, we don’t get into the multicooker.

In 20 minutes the dish is ready! It is good to serve with black bread and garnish with chopped herbs (parsley, dill).

Cabbage with rice in a slow cooker with sausages or cooked meat

Required:

• half a cup of rice
• one and a half glasses of water
• onion
• carrot
• 2 tomatoes
• 400 g cabbage (half a fork)
• 250 grams of cooked meat (for example, boiled chicken breast) or 2-3 uncooked sausages
• salt - pepper - vegetable oil

Preparation:

The beginning of the recipe coincides with the preparation of classic cabbage with rice in a slow cooker. Cut, chop the onions and carrots, fry for 5 minutes in the “frying” or “stewing” mode. Add chopped tomatoes and simmer for another 3 minutes.

Add cabbage, cook for another 10-15 minutes. Add rice and fill with water. Ready in 20 minutes.

At what stage do you add meat or sausages?

Here are the possible options:

1. Add the meat immediately, along with the onions and carrots. Then the pieces will turn out fried.
2. Add meat along with cabbage. Then the pieces will come out more dietary, stewed.
3. It is recommended to add sausages along with cabbage, but I do not recommend doing this. They will become overcooked within 20-30 minutes. I would add them later, to the cabbage with rice, 7-10 minutes before cooking, and stir the dish with a silicone spatula. And I would immediately sprinkle herbs and spices on top. In this case, the taste of the dish will be interesting.

Bon appetit!