🍽️ Chard Rolls with Savory Filling

Name: Chard Rolls with Savory Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Flour; 50 ml Milk; 50 g Quark; 2 Eggs; 0.5 Handful Parsley; 0.5 Handful Chives; 3 Stems Thyme; 1 Onion; 1 tsp Butter; 150 g Swiss Beef Salami (Salsiz); 100 g Landjäger; 80 g Smoked Beef Ham; Pepper (from the mill); 16 large Chard Leaves; Salt; 250 ml Vegetable Broth; 250 ml Milk; Nutmeg (freshly grated); 2 tbsp White Wine

634 kcal · 30 min · 4 servings

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Ingredients

250 g Flour
50 ml Milk
50 g Quark
2 Eggs
0.5 Handful Parsley
0.5 Handful Chives
3 Stems Thyme
1 Onion
1 tsp Butter
150 g Swiss Beef Salami (Salsiz)
100 g Landjäger
80 g Smoked Beef Ham
Pepper (from the mill)
16 large Chard Leaves
Salt
250 ml Vegetable Broth
250 ml Milk
Nutmeg (freshly grated)
2 tbsp White Wine

Instructions

1. Mix flour, milk, well-drained quark (curd cheese), eggs, and 50 milliliters of water in a bowl to form a smooth batter.
2. Let the batter rest for about 30 minutes to allow it to swell.
3. Wash the herbs, shake off excess water, and chop them finely.
4. Peel the onion and cut it into fine cubes.
5. Heat the butter in a pan and sauté the onions until they become translucent.
6. Stir in half of the thyme, the parsley, and the chives into the onions.
7. Remove the pan from the heat and let the mixture cool down briefly.
8. Mix the cooled onion mixture into the quark batter.
9. Finely dice the Salsiz, Landjäger, and ham, then stir them into the batter.
10. Finally, season the filling with pepper.
11. Blanch the chard leaves in a large pot of boiling salted water for a short time.
12. Immediately plunge the leaves into ice water to stop the cooking process.
13. Place the leaves on a kitchen towel and pat them dry.
14. Bring broth and milk to a boil with the remaining thyme.
15. Lay half of the chard leaves on a work surface and place 1 to 2 tablespoons of filling in the center of each.
16. Fold the leaves into rolls and place them in the boiling broth.
17. Let the rolls simmer gently for 10 to 15 minutes until cooked through.
18. Keep the finished rolls warm.
19. Cook the remaining rolls in the same manner.
20. Season the sauce with salt, pepper, and nutmeg.
21. Finish the sauce with a splash of wine.
22. Serve the Capuns on plates and drizzle with some sauce.
23. Serve the dishes with boiled potatoes in their skins.

Nutrition per serving

kcal: 634
Protein: 33 g · Fett/Fat: 32 g · Carbs: 51 g