Cabbage stew with goat's cheese and nuts

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.