Clean and wash the pointed cabbage and cut into fine strips. Peel and finely chop the onions. Add about half of the onions to the pointed cabbage. Knead with 1 teaspoon salt and chill for about 1 hour. Drain and dice the pepperoni. Crumble the feta and mix with the pepperoni. Wash, peel and cut the potatoes into thick slices. Mix in a bowl with 3 tbsp. oil, paprika and oregano. Season with salt. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 35 minutes
Peel and finely chop the garlic. Knead half with the remaining onion, breadcrumbs, minced meat, mustard, egg, 1 tsp salt and pepper. Sprinkle the work surface with breadcrumbs. Form 8 flat, oval thalers from the chopped mass. Spread the feta mixture in the middle of 4 talers. Place the remaining thalers on top and press them well together at the edges. Heat 2 tablespoons of oil in a large frying pan. Fry the stuffed wood chips for about 4 minutes on each side
Drain the peppers and chop them finely. Mix with remaining garlic and yoghurt. Season to taste with salt and pepper. Add half of the yoghurt cream to the pointed cabbage. Clean and wash spring onions and cut into fine rings. Also add to the pointed cabbage. Mix with vinegar and 3 tbsp. oil and season to taste. Serve cutlets with potatoes, remaining yoghurt cream and salad. Garnish with oregano