Gyro casserole with white cabbage

Ingredients for 6 servings:

• 1 kg potatoes
• 1 kg white cabbage
• 3 sprigs of thyme
• 500 g gyros meat
• 1 tbsp oil
• salt and pepper
• 150 g whipped cream
• 200 ml water
• 1 tsp vegetable stock powder
• 250 g crème fraîche
• Paprika powder, sweet
• 100 g Gouda, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the potatoes, cover and boil for 20 minutes. Rinse, peel and let cool. Clean and wash the cabbage, quarter it and remove the stalk. Cut the cabbage into fine strips. Wash and pick the thyme. Brown the gyros in batches in hot oil. Briefly fry the thyme with the thyme and remove it. Fry the cabbage in hot frying fat for 5-10 minutes. Season with salt and pepper. Add the gyros again. Stir in the water, cream and stock powder and bring to a boil. Slice the potatoes and layer them in a greased baking dish. Pour the gyro mixture on top. Season the crème fraîche with salt, pepper and paprika and spread it on top. Sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 30 minutes.