Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. [1] They are made from Spätzle dough [2] with pieces of dried meat, such as Bündnerfleisch and/or Salsiz, [3] and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated ...

Capuns is a traditional dish originating from the canton of Graubünden. It is so popular that there is no fixed way of preparing it, and almost every family in the region has their own recipe, but it is usually made with a combination of dried meat and spätzle dough wrapped in chard leaves

居民们说甜菜卷(capuns)不是一道菜，而是一种哲学。 但他们的共识只有这一点，因为每一家都有自己的食谱秘方，在叶子里包上香肠或者风干肉，加上面包、脆薄荷或辣椒薄荷，再包上奶油或者乳酪。

2017年5月5日 · Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.

Capuns is not a dish, but a philosophy. Such is the claim of the inhabitants of Surselva, where the spinach beet wraps come from. But this is where unanimity stops. Each family has its own recipe, fills the leaves with sausage or dried meat, with or without bread, with crisped mint or pepper mint, and serves the wraps with cheese or with cream.

格劳宾登的厨师对使用甜菜叶包装蔬菜、肉类的艺术了如指掌。而甜菜卷(capuns)已从一个简单的农家菜演变成一道美食。每一个家庭、每一个村庄、每一个峡谷都有其自己的配方。当然，每一种都是最好的！

2024年7月11日 · Capuns, a traditional dish from the Graubünden canton in Switzerland, embodies the rustic and hearty characteristics of Alpine cuisine. This unique and flavorful dish, made with a dough and meat mixture wrapped in chard leaves, has been a staple in the region’s culinary heritage and continues to be a beloved favorite.

Traditional recipe for Capuns. The authentic capuns recipe is published with the permission of the Kanton Graubünden Tourism Office, and it's their official recipe for the dish

2022年3月16日 · Fancy taking a culinary trip to Eastern Switzerland? Try making these tasty Capuns, traditional Swiss dumplings. What are Capuns? These cabbage dumpling parcels are from the German part of Switzerland (the east). They’re made from local ingredients including Chard and Salsiz, a well-known Swiss-German sausage.

Capuns in eine weite Pfanne legen. Bouillon dazugiessen. Zugedeckt knapp unter dem Siedepunkt 15-20 Minuten ziehen lassen. Mit einer Schaumkelle herausnehmen, auf einer Platte warm stellen. Butter in einem Pfännchen aufschäumen lassen, von der Platte nehmen. Käse auf den Capuns verteilen. Mit Butter beträufeln.