Claudi's gyro casserole with rice and cabbage

Ingredients for 4 servings:

• 1 cup rice
• 700 g pork schnitzel or pork neck
• 4 onions
• 10 Pepper
• 5 tsp gyro seasoning
• 5 tsp olive oil
• 4 eggs
• 250 g sheep’s cheese
• 500 ml cream
• 500 g pointed cabbage
• 3 garlic cloves
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

topped with feta cream and egg topping

Cook the rice, place it in a sieve, rinse it with cold water, and let it stand until the water has drained well. Then place it in a baking dish (approx. 40 x 30 cm) and spread it evenly. Peel the onions, remove the hearts, and cut them into eighths. Wash the pointed cabbage, remove the stalks, and cut the cabbage into strips approximately 1 cm wide. Cut the meat (schnitzel or neck, as required) into thin strips, similar to gyro meat, and marinate it with gyro seasoning. Lightly fry it in a pan with a little olive oil. Finally, add the sliced ​​garlic, but do not let it overcook. Transfer the meat and garlic to a separate bowl. Use the remaining liquid to briefly fry the pointed cabbage and onions, seasoning with pepper and salt. If the liquid is insufficient, add a little more oil. Spread the onion and cabbage mixture evenly over the rice, then spread the meat over it. Whisk half of the feta with the eggs and cream, season with salt and pepper, and pour over the ingredients in the casserole dish. Crumble the remaining feta cheese over the top. Bake in a preheated oven at 150°C (convection oven: 170°C) for about 60 minutes. At the end of the baking time, be careful that the feta cheese doesn’t overcook. Garnish with chili peppers before serving.