Gyros-Kohl casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the vegetable onion and dice 3/4 roughly. Peel the garlic and press it through a garlic press. Cut the peppers into quarters, clean, wash and cut into strips. Wash the meat, dab dry and also cut into strips. Mix meat, paprika strips, diced onion and garlic. Add 3 tablespoons of oil, gyros seasoning salt, pepper and oregano and mix well.

2. 2

   Cover and leave to stand in a cool place for about 30 minutes. Meanwhile clean, wash and cut the white cabbage into strips. Finely dice the remaining onion quarter. Heat the fat in a pot and fry the onion until transparent. Add the cabbage and braise while stirring. Season with salt and pepper and stew covered over a low heat for 5-10 minutes. Heat 2 tablespoons of oil in a large pan and fry the gyros meat in two portions until golden brown. Put the meat back into the pan, dust with flour and sauté briefly. Deglaze with stock and cream and bring to the boil while stirring. Coarsely grate the feta cheese, stir half into the sauce and melt. Season to taste with salt and pepper.

3. 3

   Season with salt and pepper and stew covered over a low heat for 5-10 minutes. Heat 2 tablespoons of oil in a large pan and fry the gyros meat in two portions until golden brown. Put the meat back into the pan, dust with flour and sauté briefly. Deglaze with stock and cream and bring to the boil while stirring. Coarsely grate the feta cheese, stir half into the sauce and melt. Season to taste with salt and pepper. Put gyros in sheep's cheese cream and white cabbage alternately in strips in a not too deep casserole dish. Sprinkle with the remaining sheep's cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes

Nutrition Facts

KCAL
670 kcal

CARBS
21 g

FATS
47 g

PROTEINS
42 g