Filled kebab bags

Name: Filled kebab bags
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head pointed cabbage; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; 1 (approx. 180 g) pickled cucumber; 1 Onion; 3 (approx. 300 g) Veal cutlet or pork cutlet; 1 TABLESPOON Oil; 1/2 TEASPOON Chilli flakes or powder; 4 pickled peppers; 1 Garlic clove; 5 TABLESPOONS Whole milk yoghurt; 5 TABLESPOONS Mayonnaise; 1 (150 g) cobbled flatbread

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head pointed cabbage
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
1 (approx. 180 g) pickled cucumber
1 Onion
3 (approx. 300 g) Veal cutlet or pork cutlet
1 TABLESPOON Oil
1/2 TEASPOON Chilli flakes or powder
4 pickled peppers
1 Garlic clove
5 TABLESPOONS Whole milk yoghurt
5 TABLESPOONS Mayonnaise
1 (150 g) cobbled flatbread

Directions

1
Cut the pointed cabbage into quarters, remove the stalk. Cut cabbage into fine strips. Lightly knead the pointed cabbage, vinegar and 1 pinch of salt with your hands. Wash, quarter, clean and cut the tomatoes into pieces.
2
Cucumber wash, clean, quarter and also cut into pieces. Mix tomatoes, cucumber and pointed cabbage and season with salt and pepper. Peel and halve the onion and cut into fine strips.
3
Cut the schnitzel into strips. Heat oil in a pan. Brown the meat in it. Season with salt, pepper and chili. Halve the pepperoni. Peel garlic and chop finely. Mix yoghurt, garlic and mayonnaise and season with salt and pepper.
4
Cut flat bread into quarters in each quarter at the cut surface. Mix the meat, pepperoni and salad and fill into the flatbreads. Add garlic sauce and strips of onion.