Читать книгу Vegetable Kitchen - Bernhard Long - Страница 73

Serves 4 meals

1 small onion

2 cloves of garlic

1 red bell pepper

500 grams pork cutlet

5 tablespoons oil

Pinch Edelsüß Chilli

Salt and freshly ground pepper

1 teaspoon dried oregano

750 grams of white or white cabbage

1/2 teaspoon clear broth

1 heaped tablespoon flour (so to. 20 grams)

1/4 liter of milk

200 grams feta cheese

100 grams of crème fraîche

Fat (for the mold)

The preparation sequence

Onion peel and dice 3/4 roughly. Peel garlic and chop finely. Pepper Clean and wash with water. Meat dry. Both chop into thin strips.

For Gyros 4 tablespoons oil, 1 teaspoon paprika, pepper together from the mill and oregano. Mix with prepared ingredients. Cover and so the. 30 minutes chill.

Cabbage clean, wash with water and slice or shred into fine strips. Rest onion finely dice. sauté in 1 tablespoon of hot oil. Carbon, so the. 1/8 liter of water and broth to admit. Cover and simmer for 10-15 minutes. Season with salt and pepper.

Gyros fry portions in a large pan. With salt and then take out. Flour in the dripping sweat briefly. Stir in milk, boil and so the. simmer 5 minutes. Gyros admit again.

Feta grate coarsely. Stir sour cream and half feta in the gyros sauce. Season with freshly ground pepper and possibly salt. Kohl and gyros sauce alternately fill into a greased baking dish. Sprinkle with remaining feta. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. Bake 25 minutes Serve with flatbread.