01/10/2011 Cabbage Chard Cheese Casserole

Ingredients: 6.5″x6.5″x2″ Casserole Dish (or any small oven dish)

  • 1 TBSP olive oil
  • 3 slices (84 g) Turkey Pastrami Lunch Meat, cut thin
  • 100 cc water
  • 1/2 tsp powdered bouillon
  • 170.8 g cabbage, cut coarsely (measured after removing core)
  • 70 g Swiss Chard, hard parts chopped, leaves cut coarsely
  • 87.6 g Shredded Mozzarella Cheese
  • pinch salt (if necessary)
  • dash pepper


  1. Heat the olive oil in a skillet, stir-fry Lunch Meat until it is coated with oil thoroughly, add water and powdered bouillon and let it boil.
  2. Add cabbage and chard.  Cook until soft.  Season with salt and pepper.
  3. Transfer to the oven safe dish, spread with Mozzarella Cheese on top.
  4. Bake (uncovered) at 180C (350F) for 25 min, or until Cheese get slightly browned.  (Oventoaster can be used, also.)


Adapted from: 白菜のチーズ焼き、福山秀子、今日の料理、NHK,www.kyounorhyouri.jp

I replaced Nappa (白菜) with Cabbage and Swiss Chard, replaced Winner Sausage with Turkey Pastrami Lunch Meat.

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