Total time: 1hr 25m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 736 Kcal, 43g Protein, 61g Carbohydrates, 35g Fat


  • Dough
  • 3 fresh eggs
  • 300 g white flour
  • 1 dl milk
  • 0.25 tsp salt
  • 0.5 dl water
  • Filling
  • 1 onions, finely chopped
  • 0.5 bunch parsley, finely chopped
  • 0.5 bunch chives, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 1 Landjäger, finely chopped
  • 1 Salsiz sausage, finely chopped
  • 80 g diced bacon
  • Swiss chard leaves
  • salted water, boiling
  • 20 Swiss chard leaves leaves
  • Capuns
  • 1 dl meat bouillon
  • 2 dl milk
  • 100 g Graubünden mountain cheese, coarsely grated
  • Bacon bits
  • 40 g diced bacon
  • 40 g Bündnerfleisch (Graubünden air-dried meat), thinly sliced
  • Utensils
  • For two ovenproof dishes (approx. 2 l)

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  • Dough

    Mix the flour and all the ingredients in a bowl, cover and allow to rise for approx. 30 mins.
  • Filling

    Add onion to remaining ingredients and mix into the dough.
  • Swiss chard leaves

    Blanch the leaves in portions for approx. 1 mins., remove then refresh in ice-cold water. Drain and place on a cloth, pat dry. Place 1-2 tbsp of filling on each leaf, fold the sides of the leaf inwards, roll up. Transfer to the prepared dishes.
  • Capuns

    Bring the milk and stock to the boil. Pour over the capuns while hot. Scatter the cheese over the top. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Bacon bits

    Fry bacon and air-dried meat in a frying pan without oil until crisp, sprinkle over the capuns.

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