Peter Büchel, of Restaurant Riet in Balzers, makes this exquisite Alpine dish with strips of green cabbage and dry-roasted oatmeal. The classic version, älplermagronen klassiker, has onion rings and potatoes.
Traditionally made with mountain cheese, we recommend the neighbouring Appenzeller, and, if you are unable to get it, instead use Gruyère.
- 500 g green cabbage, stalks removed, cut into thin strips
- 500 g magronen pasta / long macaroni
- 500 ml milk
- 225 g Appenzeller cheese / Gruyère cheese, grated
- 150 g onion, sliced
- 30 ml rapeseed oil
- 2 garlic cloves, crushed
- 10 g bouillon powder
- Nutmeg, large pinch
- Pepper, large pinch
- Salt, pinch
Sauté onion in the rapeseed oil over a medium heat in a large, deep frying pan. Add garlic, cabbage and bouillon. Sauté for five minutes. Increase heat, add milk and bring to the boil. Reduce heat to low, simmer until the cabbage is soft. Season with salt and pepper.
Cook macaroni until al dente.
Drain macaroni, add to the sauce.
Stir cheese into the sauce, season with nutmeg.