Gyros rolls with pointed cabbage salad
easy
60 mins
60 mins
Ingredients
- 1 Pointed cabbage (approx. 1 kg)
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp ground cumin
- 5 TABLESPOONS white balsamic vinegar
- 5-6 Tbsp Olive oil
- 3 medium-sized onions
- 75 g paprika-filled olives
- 75 g Feta cheese
- 4 thin pork cutlets (approx. 150 g each)
- 7-10 Tbsp Gyros spice
- 1 TEASPOON Vegetable broth
- 3 TABLESPOONS Brandy
- 7-10 Tbsp Thyme
- 8 wooden skewers
Directions
- 1
Clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine strips. Knead well in a large bowl with 1 tsp salt, pepper, 1 pinch of sugar and cumin. Knead in vinegar and 3 tablespoons of oil.
- 2
Leave to infuse for about 30 minutes.
- 3
Onions peel, finely dice. Chop olives finely. Finely dice cheese. Mix with olives and 1/3 of the onions. Dab schnitzel dry, cut in half and beat flat. Season with gyros and pepper.
- 4
Spread the olive and cheese mixture over it. Roll up and pin with skewers.
- 5
Heat 2-3 tablespoons of oil in a frying pan. Fry the rolls in it all around. Take out. Fry the remaining onions in the frying fat until transparent. Deglaze with 1/4 l water, stir in broth and brandy. Bring to the boil and simmer for 6-8 minutes.
- 6
Add the rolls and braise covered over a low heat for 10-12 minutes. Season the braising stock with salt and pepper.
- 7
Season to taste coleslaw. Serve with the gyros rolls. Drizzle a little braising stock over it. Garnish with thyme. Serve with flatbread.
- 8
Drink tip: Greek red wine, for example a Naoussa.
Nutrition Facts
500 kcal
10 g
29 g
43 g
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