I remember my Nana’s kitchen in Rodels, Graubuenden when she made capuns. Small, neat little packages of chard leaves filled with a spaetzle dough and Salsiz ( a spicy air-dried sausage), baked in broth and milk, and topped with grated cheese. Heavenly! Every family in Graubuenden or Grison (canton of Switzerland) has it’s own recipe and our family is no exception. Unfortunately some of the ingredients are not easy to come by, like the sausage and the leaves that I knew under the name Mangold.
A little research explained that Mangold is similar (or the same?) as Swiss Chard. Some people also use beet leaves. I also found in my recipe box a capuns recipe from my Uncle Paul that had substituted the Salsiz with ham and Landjaeger.
The other day my friend Steph gave me some Swiss Chard fresh from her garden so I had the chance to finally try making capuns.
With Steph’s help we made a batch that easily feeds 12. It’s takes some time so we decided to make more than we needed and freeze the left overs. Capuns can be easily reheated in a crock pot.
|Prep time||1 hour, 20 minutes|
|Cook time||40 minutes|
|Total time||2 hours|
|Meal type||Main Dish|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 5 cups flour
- 1 1/4 cup milk
- 1 1/4 cup water
- 6 eggs
- 1lb ham (cut in very small cubes)
- 8 Landjaeger (cut in very small cubes)
- 6 Slices bacon (cut in thin strips)
- 2 tablespoons parsley (finely chopped)
- 2 tablespoons chive (finely chopped)
- 2 teaspoons salt
- 24 leaves Swiss Chard
- 1 stick butter ((bets is Irish butter))
- 1 cube bouillon
- 1 cup milk
- 1 cup water
- 2 cups cheese (grated (we used raclette cheese))
Landjaeger can be purchased at www.RacletteCorner.com. It can be substituted with a spicy Italian salami. You'll need about 2 lbs. If fresh herbs are not available, substitute with Italian seasoning. When reheating the capuns add some broth/milk mix so the dough isn't too dry.
I use raclette cheese, also available at www.RacletteCorner.com. Any cheese that melts nicely can be used.