Greek cabbage casserole

Name: Greek cabbage casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 baby onion; 2 Garlic cloves; 1 red pepper; 500 g Pork escalope; 5 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 TEASPOON dried oregano; 750 g White or pointed cabbage; 1/2 TEASPOON clear soup; 1 (20 g) heaped tbsp. flour; 1/4 l Milk; 200 g Feta cheese; 100 g Fresh cream; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 baby onion
2 Garlic cloves
1 red pepper
500 g Pork escalope
5 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 TEASPOON dried oregano
750 g White or pointed cabbage
1/2 TEASPOON clear soup
1 (20 g) heaped tbsp. flour
1/4 l Milk
200 g Feta cheese
100 g Fresh cream
7-10 Tbsp Grease

Directions

1
Peel onion and chop 3/4 roughly. Peel garlic and chop finely. Clean and wash the peppers. Dab meat dry. Cut both into thin strips
2
For the gyros, mix 4 tbsp. oil, 1 tsp. paprika powder, pepper and oregano. Mix with prepared ingredients. Cover and chill for about 30 minutes
3
Clean and wash the cabbage and slice or cut into fine strips. Finely chop the rest of the onion. Fry in 1 tbsp. hot oil until translucent. Add cabbage, approx. 1/8 l water and stock. Cover and stew for 10-15 minutes. Season with salt and pepper
4
Fry the gyros in portions in a large pan. Season with salt and take out. Briefly sweat the flour in the frying fat. Stir in milk, bring to the boil and simmer for about 5 minutes. Add gyros again
5
Coarsely grate the feta. Stir the crème fraîche and half the feta into the gyrosauce. Season to taste with pepper and salt if necessary. Fill cabbage and gyrosauce alternately into a greased casserole dish. Sprinkle with the rest of the feta. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Goes well with flatbread