Sursilvan Cabbage Rolls – Capuns

The name of this dish, today mainly associated with the Anterior Rhine Valley, derives from the image of the fattened, roasted and stuffed chicken, called capun or possibly chapun in Raeto-Romanic. These ‘cabbage capons’ are prepared in the most diverse ways. The capuns cun olma (capuns with soul) from Flond, where a piece of butter is placed in the middle of the capun, are mentioned as exceptionally original. The butter then melts, creating a hole inside, flat the olma.

Nicolin Sererhard from Zernez described already in 1742 a nutritious Engadin variant of capuns with the following words: “For strong stomachs and working people these tubers are just as a good solid food and of the whole country people summer and winter at nachen daily food”.

In a figurative sense, capun/chapun is used in Graubünden Romansh for a peck, of course rather for a thick one.

For the dough, put flour and salt (very sparingly: the rest of the ingredients are quite salty!) in a suitable bowl. Mix milk and eggs and gradually stir into the mewl. Meanwhile, beat dough until it bubbles. Rest for half an hour.

Saute Bündnerfleisch, Salsiz, lean bacon, leek and onions in butter (1) until soft, add kitchen herbs and stir mixture into dough.

Blanch stem chard leaves briefly and cool in cold water (with a few ice cubes if possible). Transfer leaves to a rack.

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