Sursilvan Cabbage Rolls – Capuns Sursilvan

For the dough, put flour and salt in a suitable bowl. Mix the curd and eggs and gradually stir into the flour. Meanwhile, beat dough until it bubbles. Let dough rest for half an hour.

Steam Salsiz, Bündnerfleisch, lean bacon, leek and onions in butter until soft. Sauté kitchen herbs briefly, stir mixture into dough.

Blanch stem chard leaves briefly and cool in cold water (with a few ice cubes if possible). Lay out leaves on a dish rack and dry.

Form a coffee spoonful of filling on each leaf. Roll up into wraps.

Fry cabbage rolls briefly in butter, deglaze with soup. Add cream and simmer gently for five minutes.

Arrange the cabbage rolls on plates and sprinkle with the roasted raw ham.

Grated cheese can be served with the capuns.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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