Cabbage Stalk Gratin with Egg

Rinse the cabbage stems, if necessary pull off fibrous stems as with the rhubarb. Cut into wide strips together with the leaves.

Dip the tomatoes briefly in boiling water, peel them, cut them in half diagonally, scrape out the seeds and cut the flesh into large cubes. Peel and chop the onion.

Heat the butter in a large frying pan and sauté the onions until soft. Now add the cabbage stems and steam for two to three minutes.

Add the soup and simmer the vegetables on a low flame for ten minutes with the lid closed.

Then add the tomatoes and simmer for another two to three minutes. The cabbage stems should be just soft. Season to taste with salt and freshly ground pepper.

Spread the vegetables evenly in a well-buttered baking dish. Make four wells with a large spoon and crack an egg into each. Season with salt and pepper. Sprinkle the cheese on top and drizzle the whole thing with the cream.

Bake the gratin at 200 °C in the middle of the oven for twelve to fifteen minutes until the egg whites are set and the yolks are still runny.

As a side dish fit potatoes in the shell

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