Butter an ovenproof dish.
Cut away the green leaves from the cabbage stems along the stem base (**). Cut the stems diagonally one or two times according to length (about ten centimeters long).
In a large frying pan, bring the milk water to a boil with the lid on. Next, season with salt and add the cabbage stems. Cook over medium heat for about twenty minutes until al dente. Drain, cool and drain well.
Preheat the oven to 200 °C.
Mix the eggs in a soup plate. Put the flour with grated cheese on a baking tray. Turn the cabbage stems at the beginning in the egg to the other side. Then turn them in the cheese. Layer with the leftover cheese in the prepared pan.
To taste, pour over remaining egg at the end. Put the dish in the middle of the hot oven and bake the cabbage stems for about fifteen minutes.
Stand for five minutes before serving.
It goes well with roast lamb or just new potatoes.
(*) A note on the grated cheese used: if one would like to have the cheese with “threads”, then use the full-fat grated cheese as indicated (e.g. as a mixture of Emmental and Gruyère cheese). If a “no strings” version is preferred, then use cheese from the extra hard cheese family. These include, for example, three-quarter-fat Parmesan or full-fat Sbrinz.
(**) Use the leftover cabbage stem leaves for capuns or as a substitute for spinach.
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