Jerchen's gyros casserole

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 4 onions
• 4 cloves garlic
• 125 ml vegetable broth, warm
• 2 red bell peppers
• 1 tbsp oregano, fresh, otherwise dried
• 1 tsp cumin
• 1 pinch(s) of paprika powder, hot
• 400 g white cabbage
• 4 tbsp sour cream, max. 10% fat
• 4 peppers, mild
• 120 g sheep’s cheese, light, 9% fat
• 2 tsp rapeseed oil
• 1 tsp salt
• 1 tsp pepper
• ½ cucumber(s)
• 300 g yogurt, max. 1.8% fat
• 3 tbsp low-fat curd cheese, max. 0.5% fat
• 4 slices of baguette
• Salt and pepper to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

WW – suitable and very tasty

Wash the pork fillet, pat dry, and cut into strips. Slice the onions into rings and crush 2 garlic cloves. Mix the oil with the broth and garlic and season generously with salt, pepper, paprika, oregano, and cumin. Marinate the pork fillet strips and onion rings in the mixture in the refrigerator for about 2 hours. Cut the bell peppers and white cabbage into strips. Heat a large non-stick pan, brown half of the meat and onion mixture on all sides for about 5 minutes, then remove. Brown the remaining meat and onion mixture in the same way. Add the white cabbage and bell pepper strips along with the browned meat, brown for about another 5 minutes, and add the sour cream. Season to taste with spices and salt/pepper and place in a large casserole dish (24 cm x 32 cm). Cut the bell peppers into rings and crumble the feta cheese. Sprinkle the mixture over the casserole and bake in a preheated oven at 200°C on the middle rack for approximately 25-30 minutes. For the tzatziki, crush the remaining garlic. Grate the cucumber and squeeze the excess liquid. Mix the yogurt with the quark, garlic, and grated cucumber, season generously with salt and pepper, and serve with toasted baguette slices on the gyro casserole. The whole meal is 7 points.