Capuns (Joey Heindle)

5 from 6 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 289 kcal



  • 1 Pc. Salsiz, skinned and diced
  • 75 g White bread without crust, diced
  • 1 Pc. Onion, finely chopped
  • 0,5 bunch Parsley, chopped
  • 0,5 bunch Chives, finely chopped
  • 75 g Lean bacon cubes
  • 2 tbsp Butter for stewing
  • 200 g Flour
  • 0,5 tsp Salt
  • 50 ml Milk
  • 50 ml Water
  • 2 Pc. Eggs
  • 24 Pc. Swiss chard leaves
  • 50 ml Vegetable broth
  • 100 g Alpine cheese, grated
  • 50 g Butter

Side salad:

  • 1 Pc. Carrot
  • 1 tbsp Vinegar
  • 1 tbsp Olive oil
  • 1 pack Shimeji mushrooms
  • 3 sharpen Basil
  • 3 Pinches Melange Noir pepper mix



  • For the filling, fry the salsiz, diced bacon, bread and onions in butter over medium heat for 3 minutes, remove the pan from the heat and add the herbs.
  • Mix the flour and salt in the bowl and form a well. Whisk the milk, water and eggs together, pour in. Mix and beat until the batter is smooth and bubbles. Mix the meat, herbs and bread mixture into the batter.
  • Blanch the chard in boiling salted water for 1-2 minutes. Rinse in cold water, drain and lay out on a kitchen towel.
  • Place 1 tablespoon of each filling in the middle of the leaves. Fold the long sides of the leaves over the filling and roll up.
  • Place the capuns in another pan. Add the vegetable stock and milk and leave to stand, covered, just below the boiling point for about 15 to 20 minutes.
  • Arrange the capuns on the plates. In another pan, froth the butter with the cheese over the capuns.

Side salad:

  • Cut the carrots in a spiral cutter. Prepare a small salad with vinegar, oil, salt, melange noir, basil and shimeji mushrooms. Drape it nicely on the capuns.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 289kcalCarbohydrates: 32.5gProtein: 4.9gFat: 15.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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