Cabbage Stalk Gratin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Swiss chard (cabbage stalks)
- 100 ml milk
- 500 ml water
- salt
- 1 tablespoon butter
- 200 g ham, cut into slices (slices)
- 250 g low-fat quark (semi-fat quark)
- 50 ml cream
- 2 egg (s)
- pepper
- 1 pinch (s) nutmeg
- 80 g cheese (Gruyère), rated
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash the cabbage stalks. Separate the leaves from the stems and cut the stems into finger-width strips. Cut these strips into pieces approx. 5 cm long.
- Now bring the milk and water to the boil in a pan. Add the salt and the stalks. Cook until soft for approx. 10-15 minutes. Then drain and drain well.
- While the stalks are cooking, heat the butter in another pan. Add the cabbage stalk leaves, lightly salt and sauté, turning, until they have collapsed. Pour into a sieve and drain well.
- Now cut the ham slices into strips.
- Butter a gratin dish. Place the stems, ham and two thirds of the leaves in the tin.
- Put the remaining leaves with the quark, cream, eggs, salt, pepper and nutmeg in a tall container and puree with a hand blender. Then mix in the grated Gruyère. Spread this sauce over the cabbage stalks.
- Bake the gratin in the preheated oven at 200 ° C on the second from the bottom for about 20 minutes.
- Boiled potatoes or pasta go well with it.
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