🥬 Capuns

Name: Capuns
Total time: 75 min
Yield: 4
Cuisine: Switzerland · Graubünden
Ingredients: 16 large chard leaves; 250 g plain flour; 2 eggs; 120 ml milk; 80 g Bündnerfleisch (air-dried beef), finely diced; 200 ml cream; 60 g Gruyère, grated; Salt, pepper, nutmeg, a little chopped parsley

Origin: Switzerland · Graubünden

585kcal

per serving · 300 g

195kcal

per 100 g

27 gProtein9 g / 100 g

36 gFat12 g / 100 g

45 gCarbs15 g / 100 g

Capuns are parcels of chard leaves wrapped around a soft spaetzle-style dough studded with diced Bündnerfleisch, the air-dried beef of Graubünden. The rolls are simmered and then baked in cream, usually under a layer of melted Gruyère, which gives a rich, savoury, alpine dish. They are served hot as a hearty main course.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: bündnerfleisch

Not veganbecause of: bündnerfleisch, cream, gruyère cheese

Contains glutenbecause of: spätzle dough

Contains dairybecause of: cream, gruyère cheese

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

chard leavesspätzle doughbündnerfleischcreamgruyère cheese

Recipe

4 servings75 min

Ingredients

16 large chard leaves
250 g plain flour
2 eggs
120 ml milk
80 g Bündnerfleisch (air-dried beef), finely diced
200 ml cream
60 g Gruyère, grated
Salt, pepper, nutmeg, a little chopped parsley

Method

Mix the flour, eggs, milk, salt, pepper and nutmeg into a thick, sticky spaetzle dough; stir in the diced dried beef and parsley.
Blanch the chard leaves for 30 seconds and lay them flat.
Put a spoonful of dough on each leaf and roll it up into a small parcel.
Simmer the parcels in lightly salted water for about 10 minutes, then transfer to a baking dish.
Pour over the cream, sprinkle with Gruyère and bake at 200 °C for 15–20 minutes until golden.

How to make it lighter

Use half the cream and add a little of the cooking water so the parcels stay moist.
Reduce the Gruyère to a light sprinkle on top: the dried beef already gives plenty of flavour.
Serve two or three parcels with a large green salad instead of a full plate.

History

Capuns come from Graubünden in eastern Switzerland, where they are considered a signature dish of the Romansh-speaking valleys. Recipes vary from village to village and family to family, and the dish is now a fixture of mountain restaurants across the canton.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →