Cabbage Gyros

Sauerkraut for gourmets : There’s no getting around some prejudices. For example, that sauerkraut is not suitable for fine cuisine.

German-Greek friendship: Spicy sauerkraut meets tender turkey gyros. Served with tzatziki and bread

1. peel onion and garlic. Cut onion in half and slice diagonally, press 1 clove of garlic through a press. Rinse cooled turkey breast, dry, cut into 1 cm wide strips. Mix meat with onion, garlic, 4 tbsp. olive oil and gyros spice and marinate for 20 min.

In the meantime, clean, seed and rinse the peppers and cut into 1 cm cubes. Drain the sauerkraut in a sieve. Rinse cucumber, cut in half lengthwise, remove seeds and grate coarsely. Season cucumber rasps with salt, steep for 10 minutes, then squeeze well. Press remaining garlic through the press, stir through with yogurt, cucumber, curd and remaining olive oil. Season with salt and pepper.

Fry the meat strips together with the onion in a large, hot frying pan until hearty. Add sauerkraut and bell bell pepper, saute over medium heat for 10 min. Season everything with salt and pepper.

Arrange gyros on plates with tzatziki and pita bread. Drinks- Tip: cool beer

Little effort: * Preparation time: half an hour

Tip: Use a normal or light yogurt as needed!

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