Souflaki with coleslaw
easy
45 mins
45 mins
Ingredients
- 1 small head white cabbage (approx. 800 g)
- 7-10 Tbsp Salt
- 4 TABLESPOONS Oil (e.g. olive oil)
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Caraway seeds
- 3-4 Stem(s) Marjoram
- 1 Garlic clove
- 1 Bay leaf
- 7-10 Tbsp peel of 1 untreated lemon
- 7-10 Tbsp Sweet peppers
- 600 g Pork escalope
- 1 Lemon
- 7-10 Tbsp Laurel
- 8 Kebabs
Directions
- 1
Remove the outer leaves from the white cabbage. Cut the cabbage into quarters and remove the stalk. Cut quarter crosswise into fine strips. Sprinkle with salt and 3 tablespoons of oil and knead vigorously with your hands. Add vinegar, pepper and caraway and leave to stand for about 2 hours.
- 2
In the meantime wash the marjoram, dab dry and remove the leaves. Peel garlic. Finely chop the garlic, bay leaf, lemon peel and marjoram, except for something to garnish. Mix with 1 tablespoon of oil and paprika. Wash pork cutlets, dab dry and cut into medium-sized cubes. Put the cubes on skewers, sprinkle with the marinade and chill for 1-2 hours. Fry the souflaki skewers in a pan over medium heat for about 10 minutes. In the meantime, cut lemons lengthwise into about 12 slices. Season coleslaw again if necessary. Season souflaki skewers with salt and pepper and arrange them on plates with coleslaw.
- 3
Put the cubes on skewers, sprinkle with the marinade and chill for 1-2 hours. Fry the souflaki skewers in a pan over medium heat for about 10 minutes. In the meantime, cut lemons lengthwise into about 12 slices. Season coleslaw again if necessary. Season souflaki skewers with salt and pepper and arrange them on plates with coleslaw. Garnish with lemon wedges, remaining marjoram and laurel. Serve with fresh flatbread
- 4
waiting time approx. 2 hours
Nutrition Facts
290 kcal
7 g
13 g
35 g
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