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Since mankind learned to cook, cooks have been wrapping their foods in green leaves of one sort or another. The American Indians wrap stewed corn in corn leaves, the Chinese wrap fish, meat and rice in lotus or bamboo leaves, and in this country foods are wrapped in cabbage stalks, spinach, lettuce or savoy – or, as in the case of Capuns, in leaves of Swiss chard. Capuns is a synonym in Graubünden cuisine for experimentation and variety – there is no single recipe for Capuns, but a countless number of them.
Grandma Albin's Capuns
