Gyros white cabbage casserole with feta cheese
easy
50 mins
50 mins
Ingredients
- 2 red peppers
- 500 g White cabbage
- 1 collar Oregano
- 200 g Pecorino cheese (Feta)
- 200 g Fresh cream
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 750 g Gyros meat
- 300 g Whole milk yoghurt
- 2-3 stem(s) Mint
- 7-10 Tbsp Grease
Directions
- 1
Clean, wash and cut the peppers into bite-sized pieces. Clean, wash and cut cabbage into strips. Wash oregano, dab dry, put some aside for garnishing, chop the rest finely.
- 2
Pecorino cheese crumbles. Crème fraîche, half of the sheep's cheese, oregano and broth mix. Season with salt and pepper. Fry the meat in a hot pan over high heat for 3-4 minutes. Remove the meat and fry the peppers and white cabbage in the frying fat for about 5 minutes while turning.
- 3
Season with salt and pepper. Alternate meat, vegetables and crème fraîche mixture in a greased casserole dish. Sprinkle the rest of the feta cheese over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
- 4
In the meantime, wash the mint, dab dry and cut into fine strips, except for a little to garnish. Mix the yoghurt with the mint and season with salt and pepper. Arrange in a bowl and garnish with mint.
- 5
Garnish casserole with oregano. Serve with the mint yoghurt. Flatbread tastes good with it.
Nutrition Facts
740 kcal
19 g
51 g
50 g
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