I’m not sure when I first ate Swiss capuns but I guess it was somewhere in the Alps – probably the eastern part of Switzerland where this delicious recipe comes from.
The original recipe (or more or less original, because there are probably well over 130 different Swiss versions) makes use of common alpine food available to peasant farmers: flour, milk, cheese, smoked meat, basic vegetables and large collard greens (chard leaves).
The filling is often rich with chopped pieces of meat and vegetables, which are rolled within lightly blanched green leaves, and then braised for about 15-20 minutes. Perfect
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