John Myers
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Gyros and Cabbage Casserole
The perfect gyros and cabbage casserole recipe with a picture and simple step-by-step instructions.
Gyros
- 1 Onion
- 2 Garlic cloves
- 1 Red peppers
- 500 g Turkey schnitzel
- 4 tbsp Olive oil
- 1 tsp Sweet paprika
- 1 tsp Oregano
- 2 tsp Gyros spice
- Pepper from the grinder
Cabbage
- 650 g White cabbage, cleaned and weighed
- 1 small Onion
- 2 tsp Clear broth
sauce
- 2 Heaped tablespoons Flour
- 250 ml Milk
- 100 g Crumbled feta
- 100 g Creme fraiche Cheese
- 100 g Grated Gouda
- Peel the onion and roughly dice. Peel and finely chop the garlic. Clean and wash the peppers and cut into strips. Pat the meat dry, also cut into thin strips. Put everything in a bowl. Mix 4 tablespoons of oil, paprika, pepper, gyros spice and oregano. Pour the marinade over the meat and mix everything well. Cover and chill for about 30 minutes.
- Remove the outer leaves from the cabbage, slice or cut into fine strips and wash. Finely dice the small onion. Sauté in 1 tablespoon of hot oil until translucent. Add white cabbage, about 1/8 l water and stock. Cover and simmer for 15 minutes.
- Fry the gyros in a large pan in portions and 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. Coarsely crumble the feta. Stir the crème fraîche and feta into the sauce. Season to taste with pepper and possibly salt. Mix the cabbage with the gyros and pour into a baking dish. Sprinkle with Gouda cheese and bake in a preheated oven at 200 ° C for about 25 minutes until golden brown. Bread goes well with it.
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