British Expatriate Network

Well that says it all...

Me and some mates (American) are gonna have a Greek night while watching the Eng vrs Argentina game. One of them is Greek and is gonna be making some Gyros so I wanna figure out how I make the Red Cabage that comes with it so I can kinnda turn it into a Doner. The Tomatos and onions etc are easy.

So does anyone know how to make the Red Cababge that comes with it or if I can buy it in a jar or something whats it called?

Hope you can help..

Cheers

Neil

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<font size=-1>[ This Message was edited by midgeure on 2002-05-31 0200 ]</font>

Neil,

Actually it's very simple.

Cut the cabbage into manageble chunks.

Finely shred with a sharp knife (this is where a food processor with a 1 or 2 mm shredding disk comes in handy) into shreds (julienne).

Then the dressing is really up to you. I think most of the kebab houses use a simple oil and vinegar dressing, or oil and lemon juice dressing usually 31 oilvinegar or 31 oilcitrus and then seasoned to taste with salt and freshly ground pepper.

Or at a push (but the version above will be better) is to use UNCOOKED red sauerkraut, drain, rinse and then dress as above.

Andrew smile

You could also spice up the dressing with some good quality hot sauce also (this is what I do when I make the doner meat at home).

Cheers..Ill give that a go..
the other thing is how do you make the Chilli Sauce that they put on them back in the UK?

Hope you can help on that one..

Cheers
Neil

Check yer PM's.... :smile:

Easy, tomato ketchup and chilli powder

It might work, but it's a bit too thick, although you could dilute it with some cider vinegar (tasting all the time of course).

I have used a satay sauce (thai HOT sauce) available in most supermarkets, such as Safeway.

In comes in a clear plastic bottle with white lettering on the front and has a green "pointy" lid that you use to dispense it with.

It's quite spicy, but you could tweak it or use it as is. I like to use it to marinade short ribs (korean style)...

Andrew

<font size=-1>[ This Message was edited by: maczippy on 2002-07-03 12:56 ]</font>

Well I chopped up the red cabbage and left it in a bowl in the fridge over night while soaked in cider vinegar...sadly it didt taste like how it should taste? Don't know what else to try?

Neil

Still Havent worked out how to make the red cabbage yet. Driving me nuts. It must be so simple???

Why don't you simply phone a Greek restaurant/kebab house in the UK and explain where you live, I feel quite sure they'll be will to share their recipe for this.

Alternatively contact a Gyro house over here (same thing as a doner back home) and ask the people who own it.

You'd be surprised how will people are to share their recipes.

You might also want to try this. This is an authentic Turkish Cabbage Pickle recipe (not unlike the Sauerkraut recipe I provided you with some time back...)

Ingredients:
1 cabbage (red or white)
2-3 whole garlic heads
salt
vinegar (white vinegar, 5%acidity)

1. Wash the cabbage.

2. Make a hole in the middle of cabbage with a pointed knife. Put some salt in the hole and boil cabbage in a little water until it becomes al dente. (about 10-15 minutes)

3. Remove from water and separate the leaves, let cool.

4. Julienne the leaves and put them into mason jars.

5. Add the garlic to the jars between the cabbage leaves.

6. Pour vinegar into the jars so as to cover the cabbage.

7. Add 10 grams of salt for 1 litre of vinegar.

8. In 10-15 days your pickles will be ready to serve.

Aside from this...I think you're gonna have to spend some time in the kitchen and make your own...It's the only way!

:smile: