Gyrostaler on white cabbage

Name: Gyrostaler on white cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 500 g waxy potatoes (e.g. Linda); 7-10 Tbsp Salt; 1 (approx. 1 kg) small head white cabbage; 2 large onions; 4 TABLESPOONS Olive oil; 1 TEASPOON Caraway seeds; 1/2 bunch Oregano; 1 washer Toast; 500 g mixed minced meat; 1 TEASPOON medium hot mustard; 2 TEASPOONS Gyros spice; 7-10 Tbsp black pepper; 1 Garlic clove; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 ml Milk; 1 TEASPOON Instant vegetable stock; 100 g Sheep's cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

500 g waxy potatoes (e.g. Linda)
7-10 Tbsp Salt
1 (approx. 1 kg) small head white cabbage
2 large onions
4 TABLESPOONS Olive oil
1 TEASPOON Caraway seeds
1/2 bunch Oregano
1 washer Toast
500 g mixed minced meat
1 TEASPOON medium hot mustard
2 TEASPOONS Gyros spice
7-10 Tbsp black pepper
1 Garlic clove
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 ml Milk
1 TEASPOON Instant vegetable stock
100 g Sheep's cheese

Directions

1
Peel, wash and dice the potatoes. Cook in boiling salted water for about 15 minutes. Cut white cabbage into quarters and wash. Remove stalk. Cut cabbage into strips. Peel and finely dice onions.
2
Heat 2 tablespoons of oil in a large frying pan. Sauté half of the onions in it. Add the cabbage and caraway seeds, fry briefly. Add 200 ml water, cook for 6-8 minutes, turning occasionally. Drain the potatoes and let them drain.
3
Wash the oregano, dab dry, put something to garnish aside. Finely chop the remaining oregano. Soak bread in cold water, squeeze out well. Knead minced bread, mustard, oregano, remaining onions and gyros spice.
4
Form about 6 flat meatballs. Heat 2 tablespoons of oil and fry the meatballs for 4-5 minutes on each side. Mix potatoes and cabbage, season with salt and pepper. Spread the cabbage mixture in an ovenproof dish.
5
Gyrostaler on it. For the bèchamel sauce, peel garlic and dice finely. Melt the fat in a pot and fry the garlic in it. Sprinkle flour over it and sweat while stirring. Gradually stir in milk and 300 ml water.
6
Bring to the boil, stir in the stock and simmer for about 5 minutes. Season to taste with salt and pepper. Pour over the casserole, crumble the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
7
Garnish with oregano set aside. Serve with a tomato-cucumber salad.