--- title: "Capuns – Swiss-Style Stuffed Cabbage Rolls" url: /capuns-swiss-style-stuffed-cabbage-rolls/ canonical_url: https://flowers-recipes.com/capuns-swiss-style-stuffed-cabbage-rolls/ language: en alternates: pl: https://flowerek.com/capuns-golabki-po-szwajcarsku/ de: https://barbaras-kochbuch.de/capuns-rouladen-aus-schweiz/ en: https://flowers-recipes.com/capuns-swiss-style-stuffed-cabbage-rolls/ x-default: https://flowers-recipes.com/capuns-swiss-style-stuffed-cabbage-rolls/ published: "2012-07-16" last_updated: "2012-07-16" type: recipe author: Basia prerequisites: - /category/savory-dishes/ - /category/small-plates-and-salads/ related: - /braised-young-cabbage/ - /kale-with-meat-jarmu-z-wk-adk/ - /chicken-puffs/ - /ravioli-with-turkey-and-gorgonzola-walnut-sauce/ categories: - "Savory Dishes" - "Small Plates & Salads" - "Meat Dishes" tags: - "swiss chard" - "beet greens" - chorizo - chard - mangold rating: score: 10 best: 10 votes: 2 comments: 2 image: https://flowers-recipes.com/images/2012/07/capuns2-610x300.jpg summary: "Capuns: Swiss-style stuffed chard rolls with cheese, cured meats and herbs, simmered in broth and cream. Tender and delicious!" --- # Capuns – Swiss-Style Stuffed Cabbage Rolls Capuns: Swiss-style stuffed chard rolls with cheese, cured meats and herbs, simmered in broth and cream. Tender and delicious! **This page in other languages:** [Polski (pl)](https://flowerek.com/capuns-golabki-po-szwajcarsku.md) · [Deutsch (de)](https://barbaras-kochbuch.de/capuns-rouladen-aus-schweiz.md) **Published:** July 16, 2012 · **Author:** Basia · **Rating:** 10/10 (2 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/) - [Category: Small Plates & Salads](https://flowers-recipes.com/category/small-plates-and-salads/) - [Braised Young Cabbage](https://flowers-recipes.com/braised-young-cabbage/) — An incredibly simple dish of juicy, tender young cabbage. The chorizo adds aroma and a delicate red color. - [Kale with Meat (Jarmuż z wkładką)](https://flowers-recipes.com/kale-with-meat-jarmu-z-wk-adk/) — Hearty northern German-style braised kale with onions, spices, and smoked pork or sausage. A cozy one-pot winter dish. - [Chicken Puffs](https://flowers-recipes.com/chicken-puffs/) — Chicken puffs that are wonderful, delightful and simply divine. They're delicate, irresistible and definitely vanish way - [Ravioli with Turkey and Gorgonzola Walnut Sauce](https://flowers-recipes.com/ravioli-with-turkey-and-gorgonzola-walnut-sauce/) — Ravioli with turkey and gorgonzola walnut sauce are delicious little dumplings with an aromatic sauce that complements t ## Ingredients - about 20 large Swiss chard leaves - 125 g all-purpose flour - 150 g Philadelphia-style cream cheese with herbs - 2 eggs - a pinch of salt + freshly ground pepper - 1 shallot - 20 g lean bacon - 25-30 g salami - 25-30 g sliced Parma ham (prosciutto) - 1 tsp butter for frying - optional: about ½ cup cooked lentils **Additionally:** - 1 tbsp butter - 200 ml hot broth - 100 ml cream - 1 small bunch of chives - + about 20 g Parma ham (prosciutto) for garnish ## Instructions Before I begin, I'd like to remind you about the **[CONTEST.](https://flowers-recipes.com/zucchini-omelet-and-a-contest-that-smells-of-spain/)** Send in your entries and write to me, because it's worth it. Why does everything good end so quickly? I love weekends, even more so when those days are just for me and my family, when I can simply sit around and do nothing, or stay up until 5 a.m. with a book. Every Sunday evening I'm sorry that the weekend is ending. But it was a good one, calm and tasty. Culinary-wise it was a good one, too. I made a delicious cake and some tasty dinners. Now I'm waiting for the next weekend so I can cook something delicious again. Today I wanted to show you one of my weekend dishes. Capuns Capuns are a sort of gołąbki (Polish stuffed cabbage rolls) that come from Switzerland. I call them gołąbki, although apart from the filling being wrapped in leaves, they don't have much in common. The recipe comes from Bea, who "brought" capuns back from her travels. It's worth reading what [Bea writes about them](http://www.beawkuchni.com/2012/03/capuns-czyli-szwajcarskie-golabki.html). I wrapped my capuns in [Swiss chard](https://flowers-recipes.com/swiss-chard-mangold-and-swiss-chard-tart-with-raisin-vinaigrette/) leaves, but you can also use beet greens. I think grape leaves would work as well. Cabbage, on the other hand, might be too tough and too strong in flavor. I filled them with Philadelphia-style cream cheese with herbs, but you can also use plain quark-style fresh cheese. Half of the filling also got cooked red lentils. The rolls turned out delicious and tender. I blanched the chard stems, chopped them, mixed them with steamed broccoli and served them with [yogurt sauce.](https://flowers-recipes.com/yogurt-sauce-for-broccoli-and-more/) Capuns **Directions:** I'm quoting Bea here, but instead of Bündnerfleisch I used slices of dried ham, and instead of salzis – chorizo. You can also use salami, or skip the meat and replace it with, for example, smoked tofu. Mix the flour with the beaten eggs and cream cheese, season lightly with salt and pepper and stir well for a few minutes, then set aside for about 30 minutes. Finely chop the shallot and the cured meats and sauté them in butter. Mix with the flour-and-cheese mixture. Add the lentils, if using. Blanch the washed chard leaves without the stems and dry them thoroughly on a kitchen towel. Then put about a tablespoon of filling on each leaf and roll them up like traditional gołąbki. If you like, you can secure the leaves with a toothpick so they don't unroll during cooking. Brown the finished capuns briefly on each side in hot fat, then pour in the broth and cream and simmer for about 5-10 minutes (a little longer if they're bigger). Then transfer them to a baking dish and place them in an oven preheated to 50-80°C (120-175°F); in the meantime, reduce the broth-and-cream sauce, adding 2/3 of the chopped chives as well. Serve the capuns drizzled with the sauce and sprinkled with the remaining chives and pieces of sliced cured meat. Enjoy! ## Comments (2) - **hania-kasia** · 2012-07-16 08:59 Interesting gołąbki – they look so appetizing. - **tuptusia** · 2012-07-20 17:30 hmm, interesting recipe :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)