Swiss Capuns

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

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions