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Meat, European

Capuns with salad

Capuns are small chard parcels stuffed with a herb and dried meat batter, cooked in broth and milk, a dish from the Swiss canton of Graubünden served with green salad. For 4 people, it takes 60 minutes at medium difficulty, for €3.40 per serving. The key is rolling the parcels snugly but not too full, since the batter puffs up in the oven.

Tonight we're heading to the Swiss Alps with Capuns, little chard parcels stuffed with a herb and dried meat batter, simmered in broth and milk.

Capuns with salad
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Capuns have that particular comfort of mountain food that warms you up without feeling heavy. The chard leaf wraps around a soft herb batter, seasoned with dried meat and bacon, then everything simmers gently in a mix of broth and milk that coats the parcels with a creamy flavor. The melted cheese on top adds a light golden crust that contrasts with the tender filling inside.

This dish takes a bit of hands on time, perfect for a Sunday when you feel like cooking with your hands. Mon Chou suggests this recipe if you're after a family dinner that breaks from routine, kids usually enjoy unwrapping these little surprise parcels. It also works well for having guests over without stress, since everything comes together ahead of time and finishes quietly in the oven.

The ingredients

4 people

Fruits and vegetables

  • Chard leaves 16
  • Parsley 1 bunch
  • Chives 1 bunch
  • Green salad 1

Pantry

  • Flouroften in the pantry 250 g
  • Vegetable brothoften in the pantry 40 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 25 cl
  • Heavy cream 10 cl
  • Grated cheese 60 g

Butcher

  • Grisons dried meat or prosciutto 100 g
  • Bacon bits 100 g

Allergens Gluten, Lactose, Eggs, Celery

The step by step recipe

  1. Blanch the chard leaves in boiling water for 30 seconds, drain them and remove the thick rib. 5 min

    Then plunge them into cold water to keep their color.

  2. Mix the flour, eggs, half the milk, chopped herbs, diced meat, browned bacon, salt, pepper and nutmeg.

    The batter should be as thick as a slightly firm pancake batter.

  3. Place a spoonful of batter on each leaf, roll into a parcel and fold in the edges.

    Place the parcels seam side down so they don't open.

  4. Arrange them in a baking dish, pour in the broth and remaining milk, top with cheese and cream.

    The liquid should almost cover them.

  5. Bake at 190°C and serve with the green salad. 35 min

    Baste during cooking so the Capuns stay moist.

Our tips to get it right

  • Pick wide, pliable chard leaves, they roll more easily without tearing.
  • Brown the bacon before adding it to the batter, this keeps the finished dish from turning greasy.
  • If the batter looks too runny after mixing, add another tablespoon of flour, it needs to hold its shape on the leaf.

The variations

  • Swap the dried Grisons meat for prosciutto or speck, the smoky flavor still comes through.
  • For a vegetarian version, skip the meat and bacon, double the herbs and stir a little grated cheese into the batter.
  • For kids, make smaller parcels and go easy on the pepper, they're easier to eat in one bite.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

Capuns keep for 2 to 3 days in the fridge in a sealed container. They freeze well before baking. Reheat at a low oven temperature, around 160°C, adding a splash of broth so they stay moist.

Questions about this dish

Can you make Capuns ahead of time?

Yes, you can roll the parcels the day before and keep them covered in the fridge, still in their baking dish. All you'll need to do is add the liquid and bake when it's time to eat.

What meat can replace Grisons dried meat?

Prosciutto or speck work really well and give a similar flavor. Pick a fairly dry cured meat so it doesn't release too much water into the batter.

Can you freeze Capuns?

Yes, freeze the parcels raw, before baking, laid out on a tray then transferred to a container. Thaw in the fridge before continuing with the recipe as usual.

What herbs can replace parsley and chives?

You can add a bit of chervil or lovage if you have some, lovage is actually a traditional herb in this dish. Always keep a generous amount of herbs, that's what flavors the whole batter.

How long does it take to make Capuns, chard leaves stuffed with a herb and dried meat batter, cooked in broth and milk, served with a salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Capuns, chard leaves stuffed with a herb and dried meat batter, cooked in broth and milk, served with a salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Capuns, chard leaves stuffed with a herb and dried meat batter, cooked in broth and milk, served with a salad cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, celery. Always check the labels of the products you buy.

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