Gyros Herb Casserole Greek Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small vegetable onion (s)
- 2 cloves garlic)
- 1 red pepper (s)
- 500 g pork schnitzel
- 5 tablespoon oil
- Paprika powder, noble sweet
- pepper
- salt
- 1 teaspoon oregano, dried
- 750 g white cabbae or pointed cabbae
- 0.5 teaspoon ½ broth, clear
- 20 g flour
- 0.25 liter ¼ milk
- 200 g feta cheese
- 100 g crème fraîche
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Peel the onion and roughly dice 3/4. Peel and finely chop the garlic. Clean and wash the peppers. Pat the meat dry. Cut both into thin strips.
- For the gyros, mix 4 tablespoons of oil, 1 teaspoon of paprika, pepper and oregano. Mix meat with prepared ingredients. Cover and chill for about 30 minutes.
- Clean and wash the cabbage and slice or cut into fine strips. Finely dice the rest of the onion. Sauté in 1 tablespoon of hot oil until translucent. Add cabbage, approx. 1/8 l water and stock. Cover and braise for 10-15 minutes. Season with salt and pepper.
- Fry the gyros in portions in a large pan. Season with salt, remove. Briefly sweat the flour in the frying fat. Stir in milk, bring to the boil and simmer for about 5 minutes. Add gyros again.
- Roughly grate the feta. Stir the crème fraîche and half of the feta into the gyros sauce. Season to taste with pepper and possibly salt.
- Alternately pour cabbage and gyros sauce into a greased baking dish. Sprinkle with the rest of the feta. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 25 minutes.
- It goes well with flatbread.
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