Capuns — the Graubünden Original with Chard and Salsiz
A firm spätzle dough with chopped Salsiz and Bündnerfleisch is wrapped a spoonful at a time in blanched chard leaves. Poach the parcels for 10 minutes in a mix of stock and milk, then bake under cheese and cream. Two hours including wrapping — worth doing with a second pair of hands.
Capuns are Graubünden's national dish, and every family in the valley swears by its own version. The basic idea is always the same: a dough with dried meat and sausage, wrapped in chard, poached in milky stock. The effort is in the wrapping, not the skill — and with children at the table it goes twice as fast.
Ingredients
- 24 pieces Chard leaves (large, about 2 bunches)
Dough
- 300 g Flour
- 3 pieces Eggs
- 1½ dl Milk
- 1 tsp Salt
- 1 piece Salsiz (about 150 g, finely diced)
- 80 g Bündnerfleisch (finely cut)
- ½ bunch Parsley
- ½ bunch Chives
Poaching liquid
- 5 dl Stock
- 5 dl Milk
Topping
- 1 dl Double cream
- 100 g Mountain cheese (grated)
- 50 g Diced bacon
Method
- 1
Make the dough
Mix the flour, eggs, milk and salt into a thick dough and beat until it bubbles. Stir in the Salsiz, Bündnerfleisch and chopped herbs. Rest 30 minutes — it must be firm enough to sit on a spoon.
- 2
Blanch the chard
Cut the thick stalks out of the leaves. Dip the leaves in boiling salted water for 30 seconds, refresh in cold water and lay out on a cloth. They turn pliable and wrap without tearing.
- 3
Wrap
Put a heaped tablespoon of dough on each leaf, fold in the sides and roll up like a small parcel. Not too tight — the dough swells as it cooks. Lay seam-side down.
- 4
Poach
Bring the stock and milk to the boil in a wide pan. Lay the Capuns in side by side, reduce the heat and poach for 10 minutes just below simmering. Do not boil, or they burst.
- 5
Bake
Transfer the Capuns with a little liquid to a gratin dish, pour over the cream, top with cheese and bacon. Bake under the grill or at 220 °C for 8 to 10 minutes until the cheese is golden. Serve sprinkled with Bündnerfleisch.
Tips
- Wrapped raw Capuns can be frozen. Straight from the freezer into the hot liquid, then poach 15 minutes instead of 10.
- Chard is in season May to October, often labelled 'Krautstiel' at Migros and Coop. Out of season, large spinach or savoy cabbage leaves work — blanch savoy for 2 minutes.
- The quantity is deliberately enough for two meals: Capuns reheated in a pan with a little butter are almost better than fresh.
What can I substitute?
Both are easier to find outside Graubünden. Landjäger is closest to Salsiz.
Together with leaving out the Salsiz and bacon, this gives vegetarian Capuns — increasingly popular, and they work well because the cheese carries the flavour.
Sbrinz is the stronger, saltier choice and just as common in Graubünden.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why do my Capuns burst while cooking?
Because the liquid boiled instead of barely simmering, or the parcels were wrapped too tightly. The dough swells as it cooks and needs room. Keep the liquid just below simmering and wrap loosely.
Can I prepare Capuns ahead?
Yes, that is even the norm. Wrapped, they keep a day covered in the fridge; cooked, two days. To serve, fry in butter or bake under cream and cheese.
How are Capuns traditionally served?
It differs by valley: in the milky broth as a soup, baked under cheese, or fried in butter. All three are authentic. Baked is the most popular and the one children like best.
What goes with Capuns?
Nothing heavy — they are already dough, meat and cheese. A green salad with a sharp dressing, nothing else.
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