Gyros and Potato Casserole

Cut the pork schnitzel into thin strips, halve if necessary, put the meat strips in a bowl, sprinkle with gyro seasoning to taste, add a dash of olive oil, peel and also add the garlic. Now mix everything thoroughly (preferably with your hands), add salt, fill into a freezer bag, close it and let it steep in the refrigerator for an hour.

Wash the potatoes, put them in a saucepan, pour in water and cook for about 20-25 minutes.

In the meantime, clean the cabbage, cut out the stalk and cut into fine strips, wash.

Drain the potatoes, let them cool down briefly and peel them, set aside.

Heat the oil in a large pan. Fry the gyros meat vigorously in it.

Add the cabbage to the meat and simmer for about 10 minutes while turning over a medium heat. Season with salt, pepper and paprika.

Deglaze with the stock and cream, bring to the boil.

Put the creme fraiche in a bowl, season with salt, pepper and paprika

Grease the casserole dish, fill in the gyros and cabbage mixture, spread the creamy fraiche on top, cut the potatoes into thick slices (about 0.5 cm) and place them in a fan shape on the gyros and cabbage mixture.

Scatter grated cheese on top and bake in a preheated oven (200 degrees) for about 30 minutes. Take out of the oven and serve immediately. A lettuce tastes best with it.