Summary

Ingredients

• 1 kg Swiss chard (cabbage stalk)
• 1 onion (s), finely chopped
• 2 clove (s) garlic, pressed or finely chopped
• 2 tomato (s), sliced
• 1 ½ cup cheese (half Parmesan, half Gruyère or Cheddar cheese), grated
• Nutmeg, grated
• salt and pepper
• olive oil
• Butter for the mold

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Instructions

1. Separate the cabbage stalks from the greens and cut into small pieces. Bring plenty of water to the boil in a saucepan and cook the chopped cabbage stalks (white parts) for approx. 15 minutes. Then add the green leaves and cook together for another 10 minutes. Put in a colander and drain. Retain about 1/2 cup of the stock. Let the vegetables cool down a little. Now cut everything finely, do not chop too finely.
2. Heat the olive oil in a frying pan. Add the onion and garlic and fry until golden. Add the cabbage stalk vegetables. Add a little cooking stock if it is too dry. Steam everything together until soft and season as needed.
3. Put the vegetables in an ovenproof dish. Spread the tomato slices on top like scales. Sprinkle with the grated cheese and bake under the grill or in the oven at 225 ° C top heat until the cheese is golden yellow. Serve immediately.