The casserole I cooked in multivarka Vitek 4204 GY and this is my first experience cooking casseroles in the slow cooker. But multivarka did not disappoint me and everything turned out fine! Prepare the necessary products. Barley I had cooked in advance and also in the slow cooker. I washed well, poured into a bowl filled with water in the ratio 1:3 and boiled in mode Krupa 1 hour. It is very well seethe and became soft.

Up onions and mushrooms, grate on a coarse grater carrots. Turn on Broiling and warm up a little oil. Fry onion with carrots and mushrooms for about 10 minutes. Shift from the slow cooker into a large bowl, which will then mix the ingredients.

Next, pour in the bowl a little more oil and fry the shredded cabbage for about 15 minutes. If necessary, you can pour a little water. Also put it in a bowl. The bowl washing is not necessary, because in the end we will return all of the products. The basic ingredients ready, you can add salt and pepper to taste.

For casseroles need a fill. If you don't have yogurt, use sour cream. And I have, thanks to the regime Yogurt, now in the fridge always have a delicious, homemade yoghurt, sweet for treats, savoury for a variety of sauces. You will need: a liter of milk, 1 bath classic asset, sugar to taste (in unsweetened yogurt naturally not added). Milk to boil and cool to 35-40 degrees. To pour milk and stir in the yeast (ACTIVIA). Mix with remaining milk, add sugar to taste, pour into cups and close tightly with lids. If you have no special glasses, perfect glass jars from baby food. Put the cups in a bowl multivarki and fill with water to 2/3 cover the cups. To set the Yogurt for 6 hours by default. After cooking, cool and place in refrigerator until the final thick. Tasty, natural yoghurt, very thick.

To make the filling, combine the yoghurt/sour cream with eggs, salt to taste.

Cabbage, barley and mushrooms tucked in the egg mixture and mix well. I did quite a lot, so I did not make one high zapekanie zapekanie and divided into two parts, to a small zapekanki thoroughly.

Spread the mixture in the bowl of a slow cooker (you can lightly grease with oil) and level. Sprinkle the top with grated cheese.

Turn on the bake mode and bake for 45 minutes, and that's what we've got.