1hr 10m
Preparation/cooking time: ca. 40m + Allow to swell: ca. 30m

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

View these products


  • 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.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home