Kebab with summer vegetables

Name: Kebab with summer vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Head (approximately 300 g) Pointed cabbage; 1 small onion; 1 TEASPOON Oil; 100 ml Vegetable broth (instant); 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Garlic clove; 1 chili pepper; 150 g Skimmed milk yoghurt; 1 small, red, green and yellow peppers; 1 small zucchini; 2 Tomatoes; 1 (250 g) Flatbread

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Head (approximately 300 g) Pointed cabbage
1 small onion
1 TEASPOON Oil
100 ml Vegetable broth (instant)
2 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Garlic clove
1 chili pepper
150 g Skimmed milk yoghurt
1 small, red, green and yellow peppers
1 small zucchini
2 Tomatoes
1 (250 g) Flatbread

Directions

1
Clean the pointed cabbage, cut in half again and cut out the stalk. Cut cabbage into strips and wash. Peel and chop the onion. Heat oil in a coated pan. Sauté onion in it, add stock and bring to the boil briefly.
2
Add vinegar, season with salt, pepper and sugar. Pour stock into the cabbage, let it cool down a bit. Knead well with your hands and let it stand for 1 hour. Peel garlic and chop finely. Clean, wash and finely dice the chilli pepper. Season yoghurt with salt, pepper, chilli and garlic. Quarter the bell peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut them into pencils. Wash, clean and thinly slice the tomatoes. Quarter flat bread, cut open.
3
Season yoghurt with salt, pepper, chilli and garlic. Quarter the bell peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut them into pencils. Wash, clean and thinly slice the tomatoes. Quarter flat bread, cut open. Fill with bell pepper, zucchini, tomato, pointed cabbage and dip. Add remaining dip
4
45 minutes waiting time