Cabbage stew with goat's cheese and nuts

Name: cabbage stew with goat's cheese and nuts
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram crumbly potato; 500 gram cabbage; 2 meat broth tablet; 2 tomato; 200 gram soft goat cheese; 0.5 tablespoon thyme; 1 teaspoon dried thyme; 1 teaspoon paprika; 150 gram bacon; 150 gram breakfast bacon; 100 gram cashew nut

Ingredients

1 kilogram crumbly potato
500 gram cabbage
2 meat broth tablet
2 tomato
200 gram soft goat cheese
0.5 tablespoon thyme

1 teaspoon dried thyme
1 teaspoon paprika
150 gram bacon
150 gram breakfast bacon
100 gram cashew nut

Directions

Boil the potatoes with the pointed cabbage in water with the bouillon tablets cooked for about 15-20 minutes.
Cross the tomatoes. Put them in hot water for a few seconds, peel them and cut into cubes without seeds. Heat the oven grill.
Drain the potatoes and cabbage and collect the cooking liquid. Stamp the potatoes and cabbage with half of the goat cheese, the thyme, paprika and a dash of the cooking liquid.
Roast the bacon in a dry, hot frying pan until crispy.
Put the stew in the oven dish. Divide the tomato cubes, the rest of the goat's cheese and the cashew nuts.
Grate the dish under the oven grill until the cheese has melted slightly. Garnish with the bacon.