Gyros pointed cabbage pan

Name: Gyros pointed cabbage pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 small heads of pointed cabbage (approx. 500 g each); 5 Stem(s) Thyme; 2 TABLESPOONS Oil; 600 g finished gyros meat (pig); 100-150 ml Vegetable broth (instant); 250 g Greek yoghurt (10 % fat; alternatively whole milk yoghurt); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 150 g Sheep's cheese; 7-10 Tbsp pickled cherry peppers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 small heads of pointed cabbage (approx. 500 g each)
5 Stem(s) Thyme
2 TABLESPOONS Oil
600 g finished gyros meat (pig)
100-150 ml Vegetable broth (instant)
250 g Greek yoghurt (10 % fat; alternatively whole milk yoghurt)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
150 g Sheep's cheese
7-10 Tbsp pickled cherry peppers

Directions

1
Remove the outer leaves from the pointed cabbage. Halve cabbage, remove stalk. Chop the cabbage coarsely, wash and drain well. Wash thyme and shake dry. Remove leaves from 4 stalks and chop coarsely.
2
Heat 1 tablespoon of oil in a coated frying pan. Fry the gyros in it for approx. 2 minutes and take them out. Heat 1 tablespoon of oil in the pan. Add the cabbage and fry it for about 2 minutes. Then add broth and simmer for 4-5 minutes until the cabbage is soft.
3
In the meantime, mix yoghurt and thyme and season with salt and pepper. Add meat to the cabbage, heat and season with salt, pepper and paprika. Grate cheese over the pan and garnish with pickled cherry paprika and thyme.
4
Serve with yoghurt. Flatbread tastes good with it.