Coleslaw with hackyros

For 4 people
  • 1 Pointed cabbage (approx. 600 g)
  • Salt
  • pepper
  • 1–2 TL Sugar
  • 8 EL White wine vinegar
  • 1–2 Garlic cloves
  • 300 g Greek yogurt
  • 1 cucumber
  • 2 Peppers (e.g. yellow and red)
  • 6 Stalk (s) flat leaf parsley
  • 100 g black olives (e.g. B. Kalamata)
  • 5–6 EL Olive oil
  • 1 small vegetable onions
  • 400 g ground beef
  • 1–2 EL Gyros seasoning salt
45 minutes
Clean the cabbage, wash, cut in half and the stalk remove. Slice or cut the cabbage into thin strips. In a large bowl, mix with salt, pepper, sugar and vinegar. Knead vigorously with your hands and let it infuse for at least
for 30 minutes.
Peel the garlic and chop very finely. Mix the yogurt and garlic together. Season to taste with salt and pepper.
Clean and wash the cucumber, halve lengthways and cut into thin slices. Clean and wash the peppers and cut into thin strips. Wash the parsley, cut into strips. Mix everything with the olives under the cabbage.
Season again with salt and pepper. Mix in 4 tablespoons of oil.
Peel the vegetable onion, cut in half and cut into thin strips. Heat 1-2 tablespoons of oil in a coated pan. Fry the mince in it until crumbly. Season with gyros seasoning salt.
Season the coleslaw. Serve with mince, onion rings and a dollop of yogurt. Serve the remaining yoghurt separately. Pickled peppers and flatbread go well with it. Drink tip: dry red wine.
1 person approx.:
  • 550 kcal
  • 32 g protein
  • 37 g fat
  • 17 g carbohydrates


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