Heat 1 tablespoon butter, sauté the onion and cabbage briefly, fill up with the broth. Salt and pepper and cook covered for approx. 10 minutes over low heat. Steam for another 5 minutes without the lid.
As soon as the broth has evaporated, pour in the cream and simmer. Season to taste with lemon juice.
Fry the potato noodles with 1 tablespoon of butter until golden. Mix the cabbage, potato noodles, chives, ham and half of the cheese and place in a greased baking dish. Sprinkle with the rest of the cheese and bake in the preheated oven for approx. 15 minutes at 225 °