Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. It goes well with flatbread.