Total time: 1hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 609 Kcal, 28g Protein, 50g Carbohydrates, 32g Fat


  • 250 g white flour
  • 2 pinches salt
  • 1 dl milk
  • 1.5 dl full cream
  • 3 fresh eggs
  • 1 onion, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch chives, finely chopped
  • 0.5 tbsp. butter
  • 100 g Salsiz sausage, cut into small cubes
  • 70 g Bündnerfleisch (air-dried meat), cut into thin strips
  • Water, boiling
  • 8 Swiss chard - or Swiss chard, cut in half lengthways, stems removed
  • 2.5 dl meat bouillon


  • Combine the flour, salt, milk and eggs and mix well, cover and leave to absorb at room temperature for approx. 30 mins.
  • Heat the butter and sauté the onion. Briefly add the herbs and sauté, mix into the dough with the Salsiz and half the air-dried meat.
  • Blanche the herb stems in batches in boiling water for approx. 1 min. per batch. Remove, dip briefly in cold water, drain. Lay out on a towel, pat dry.
  • Shape: place 1 1/2 tbsp of filling on each half-leaf, fold the sides of the leaf inwards, roll up.
  • Bring the stock and cream to the boil in a wide-bottomed pan. Reduce the heat. Add 8 Capuns, cover and simmer for approx. 10 mins., remove, keep warm. Prepare the second batch in the same way.
  • Melt the butter in a frying pan. Slowly fry the remaining air-dried meat until crisp.

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