Rhodes pan with turkey and tzatziki
very easy
60 mins
60 mins
Ingredients
- 3 Onions
- 750 g Turkey escalope
- 1⁄2 Tsp dried oregano
- 1⁄2 Tsp dried thyme
- 1⁄2 Tsp Cumin
- 1⁄2 Tsp Sweet peppers
- 1⁄2 Tsp Salt
- 1⁄2 Tsp Garlic pepper
- 2 TABLESPOONS Oil
- 1 (approx. 600 g) baby pointed cabbage
- 7-10 Tbsp salt, pepper
- 1 red pepper
- 1⁄2 Federation flat leaf parsley
- 2 Garlic cloves
- 150 g Cucumber
- 300 g Cottage cheese
- 3 TABLESPOONS White wine vinegar
Directions
- 1
Peel the onions. Halve 2 onions, cut into strips. Wash the meat, dab dry and cut into strips. Mix the spices for the seasoning salt. Mix meat, onion strips, seasoning salt and oil and cover and chill for at least 1 hour.
- 2
Clean, wash and halve the pointed cabbage and cut it into fine strips from the stalk. Knead with 1⁄2 TL salt. Clean, wash and cut the bell peppers into thin strips. Wash parsley and shake dry, pluck leaves and chop finely.
- 3
Grate the rest of the onion roughly.
- 4
For the tzatziki, peel the garlic and chop finely. Wash the cucumber, grate roughly and squeeze out well. Mix with cottage cheese and garlic. Season to taste with salt and pepper.
- 5
Heat a coated pan without fat. Fry the meat in it until brown all around, take it out and keep it warm. Briefly sauté the pointed cabbage in hot frying fat while stirring. Mix in a bowl with paprika, parsley and onion.
- 6
Season to taste with vinegar, salt and pepper. Arrange turkey strips with salad and tzatziki.
Nutrition Facts
370 kcal
8 g
11 g
58 g
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