Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Now cut the ham slices into strips.
5. Butter a gratin dish. Place the stems, ham and two thirds of the leaves in the tin.
6. 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.
7. Bake the gratin in the preheated oven at 200 ° C on the second from the bottom for about 20 minutes.
8. Boiled potatoes or pasta go well with it.