Gyros gratin

Ingredients for 4 servings:

• 400 g pork, from the back
• 2 bell peppers, red and yellow
• 500 g pointed cabbage
• 3 onions
• 2 garlic cloves, finely chopped
• 5 tbsp olive oil
• 2 tbsp gyro seasoning
• salt and pepper
• e.g. cream
• 200 g feta cheese

Instructions

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

with pointed cabbage

Cut the pork into thin strips. In a bowl, mix three tablespoons of oil with one tablespoon of gyro seasoning, add the meat strips and garlic, and mix everything well. Meanwhile, preheat the oven to 160°C (fan oven) and prepare a sufficiently large casserole dish. Cut the cleaned pointed cabbage (remove the stem) into thin strips. Wash and trim the bell peppers, and also cut into strips. Peel the onions and cut into wedges. Mix the vegetables with 2 tablespoons of oil and 1 tablespoon of gyro seasoning. Season generously with salt and pepper. Transfer the vegetables to the casserole dish and pre-cook in the oven for 15 minutes. Meanwhile, brown the meat in a pan with the marinade on all sides. Cut the feta cheese into 1 cm cubes. Remove the casserole dish from the oven, add the meat, and mix gently. Finally, pour the cream (amount as desired) over the cabbage and scatter the feta cubes over the vegetables. Return to the oven and bake for another 10 minutes.