If you’re craving a dish that combines comforting, hearty flavors with a delightful crispy texture, you absolutely must try this Cabbage and Mushroom Chebureki (Turnovers) Recipe. These golden, pan-fried turnovers are filled with a savory blend of cabbage, mushrooms, and spinach, all kissed with a perfect balance of soy, teriyaki, and garlic seasonings. Each bite offers a mouthwatering contrast between the tender, flavorful filling and the satisfying crunch of the tortilla exterior. It’s a warm hug on a plate that’s surprisingly easy to make and endlessly satisfying.
Ingredients You’ll Need
Creating these turnovers requires simple yet essential ingredients that harmonize beautifully to create vibrant textures and rich flavors. Every component plays a role—from the fresh crunch of cabbage and tender mushrooms to the tangy-sweet sauces that elevate the filling.
- 1 medium yellow onion (finely diced): adds a sweet and aromatic base that melts into the filling perfectly.
- 3 Tbsp olive oil: used for sautéing to bring out the natural sweetness of the veggies and help develop flavor.
- 2 medium carrots (peeled and grated): provide a subtle sweetness and pleasant texture contrast.
- 14 oz mushrooms (sliced): offer an earthy depth that pairs wonderfully with cabbage.
- 10 oz fresh spinach (coarsely chopped): adds a pop of green and a mild, fresh note.
- 1 small/medium head of green cabbage (thinly shredded): the star ingredient, delivering crunch and bite with every mouthful.
- 2 Tbsp Soy Sauce: brings a salty umami punch that enhances the overall flavor.
- 1 Tbsp Teriyaki Sauce: gives a subtle sweet-savory glaze to the filling.
- 2 Tbsp Ketchup: lends a mild tang and a hint of sweetness, balancing the savory notes.
- 1 tsp garlic salt: packs in garlicky goodness with a bit of salt for seasoning.
- 1/2 tsp salt and 1/4 tsp ground black pepper (or to taste): essential for seasoning and bringing all flavors together.
- 1 Package of raw/uncooked tortillas (18 medium soft, thawed if frozen): serve as the classic golden crust encasing the delicious filling.
How to Make Cabbage and Mushroom Chebureki (Turnovers) Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large deep skillet over medium-high heat and add the finely diced onion. Sauté until it begins to soften and release its natural sweetness, about 2 minutes. Then, toss in the grated carrots and cook for another minute to let their slight sweetness meld with the onion. Add the sliced mushrooms next and sauté 2 more minutes to deepen their earthy flavor. Finally, stir in the chopped spinach and cook until wilted, just about a minute—this quick sauté keeps the greens vibrant.
Step 2: Season and Cook the Cabbage Filling
Now the magic begins. Pour in the soy sauce, teriyaki sauce, and ketchup, stirring well to coat the sautéed veggies in a flavorful glaze. Add garlic salt, extra salt, and pepper, seasoning the mixture to your taste. Add the shredded cabbage in thirds, stirring between additions. Sauté for 3 to 5 minutes, making sure the cabbage softens yet remains slightly crisp, giving the filling a wonderful texture. Remove from heat, let it cool, and carefully spoon off any excess liquid—this step ensures your turnovers won’t get soggy while cooking.
Step 3: Assemble the Chebureki
Take one medium tortilla and spread a heaping tablespoon of the cooled filling on one half, leaving a one-inch border around the edges. Brush water lightly along the tortilla’s edges using your finger or a pastry brush—this acts as the glue. Fold the tortilla over the filling to create a half-moon shape and press the edges firmly with a fork to seal tightly. This sealing technique prevents any filling from leaking during frying and guarantees beautiful, crispy turnovers.
Step 4: Pan-Fry to Golden Perfection
Heat enough oil in a large non-stick pan to cover the bottom thoroughly. Once the oil is hot but not smoking, carefully place two chebureki at a time into the pan. Fry each side for 1 to 2 minutes, until the tortilla turns a rich, golden brown and achieves that incredible crunch. Flip gently to cook evenly on the other side. Transfer the cooked turnovers onto a platter lined with paper towels to absorb any excess oil, making each bite perfectly crispy but not greasy.
How to Serve Cabbage and Mushroom Chebureki (Turnovers) Recipe
Garnishes
To elevate your chebureki experience, consider garnishing with fresh herbs like chopped parsley or dill—they add a refreshing brightness and inviting aroma. A dollop of sour cream or a drizzle of plain yogurt alongside offers a creamy contrast that pairs beautifully with the crispy, savory turnovers.
Side Dishes
These turnovers are quite satisfying on their own but shine even brighter when served with crisp cucumber salad, pickled vegetables, or a fresh tomato and onion salad. The crisp, tangy sides cut through the richness and balance the overall meal perfectly.
Creative Ways to Present
For a fun twist, slice the chebureki into bite-sized wedges and arrange them on a large platter for sharing. Pair them with an array of dipping sauces—think spicy sriracha mayo, garlic aioli, or a simple soy-based dipping sauce—to make a visually stunning appetizer spread that invites everyone to dig in and savor those incredible flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your cabbage and mushroom chebureki adventure, store them in an airtight container in the refrigerator for up to three days. The turnovers remain delicious but reheat best when not overly saturated, so be sure to remove excess moisture during preparation.
Freezing
You can absolutely freeze these turnovers for later! Assemble the chebureki but do not cook them first. Place them on a parchment-lined tray in the freezer until firm, then transfer to a freezer-safe bag or container. They will keep well for up to two months, making them a perfect make-ahead snack or quick meal option.
Reheating
To reheat, bake the frozen or refrigerated chebureki in a preheated oven at 350°F (175°C) for about 10-15 minutes or until crispy and heated through. Avoid microwaving if you want to maintain that irresistible crunch. A quick pan-fry can also revive their golden texture perfectly.
FAQs
Can I use a different type of dough instead of tortillas?
Absolutely! While tortillas give a lovely thin, crispy shell, you can experiment with puff pastry or even phyllo dough for a different texture. Just adjust cooking times and methods accordingly.
Is it possible to make this recipe vegan?
This recipe is naturally vegan as it uses plant-based ingredients and sauces. Just ensure your teriyaki sauce doesn’t contain any non-vegan additives if you want to keep it fully vegan.
Can I prepare the filling in advance?
Yes, making the filling a day before helps the flavors meld even better. Just cool it completely and store it refrigerated until you’re ready to assemble your chebureki.
What’s the best oil to use for frying?
A neutral oil with a high smoke point, like vegetable, canola, or sunflower oil, works best for frying these turnovers to get that crisp crust without burning.
Are Cabbage and Mushroom Chebureki (Turnovers) Recipe suitable for freezing after cooking?
Freezing after cooking is possible but may alter the texture, often making the tortilla less crispy upon reheating. Freezing before frying is recommended to maintain the best quality.
Final Thoughts
This Cabbage and Mushroom Chebureki (Turnovers) Recipe truly brings together humble ingredients to create something extraordinary. The crispy exterior combined with flavorful, tender filling makes it an absolute winner for family dinners, parties, or whenever a comforting treat is needed. I can’t wait for you to try making these at home—they’re guaranteed to become a favorite in your recipe collection!
Print
Cabbage and Mushroom Chebureki (Turnovers) Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 18 chebureki
- Category: Appetizer
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Cabbage and Mushroom Chebureki are savory turnovers filled with a flavorful mix of sautéed cabbage, mushrooms, spinach, carrots, and onions seasoned with soy, teriyaki sauce, and spices. These crispy, golden fried turnovers are perfect as a snack or appetizer, combining a tender vegetable filling encased in a crispy, fried tortilla shell.
Ingredients
Vegetable Filling
- 1 medium yellow onion, finely diced
- 3 Tbsp olive oil
- 2 medium carrots, peeled and grated
- 14 oz mushrooms, sliced
- 10 oz fresh spinach, coarsely chopped
- 1 small/medium head of green cabbage, thinly shredded
- 2 Tbsp soy sauce
- 1 Tbsp teriyaki sauce
- 2 Tbsp ketchup
- 1 tsp garlic salt
- 1/2 tsp salt
- 1/4 tsp ground black pepper (or to taste)
Assembly
- 1 package of raw/uncooked tortillas (18 medium soft, thawed if frozen)
- Water, for sealing edges
- Oil, for frying
Instructions
- Prepare the vegetable filling: In a large deep skillet over medium/high heat, heat 3 Tbsp olive oil. Add the finely diced onion and sauté until starting to soften, about 2 minutes. Then add the grated carrots and cook for another 1 minute. Add the sliced mushrooms and sauté for an additional 2 minutes. Stir in the coarsely chopped spinach and cook until wilted, roughly 1 minute.
- Season and cook cabbage: Add 2 Tbsp soy sauce, 1 Tbsp teriyaki sauce, and 2 Tbsp ketchup to the skillet. Season with 1 tsp garlic salt, 1/2 tsp salt, and 1/4 tsp ground black pepper, adjusting to taste. Gradually add the thinly shredded cabbage in thirds, stirring between additions. Continue sautéing for 3-5 minutes, mixing continuously until the cabbage is soft yet slightly crisp. Remove from heat and allow the mixture to cool until no longer hot. Tilt the pan and spoon out any excess liquid to prevent sogginess which interferes with sealing.
- Assemble the chebureki: Take one heaping tablespoon of the cooled vegetable mixture and spread it over one half of a tortilla, leaving a 1-inch border along the edges. Moisten the edges of the tortilla with water using your finger or a pastry brush. Fold the tortilla in half over the filling and press the edges firmly with a fork to create a tight seal, preventing filling leakage during frying.
- Fry the turnovers: In a large non-stick pan, add enough oil to cover the bottom. Heat the oil over medium heat until hot. Fry the chebureki two at a time, cooking each side until golden brown and crispy, about 1 to 2 minutes per side. Remove the cooked turnovers to a platter lined with paper towels to absorb excess oil. Repeat with the remaining chebureki.
Notes
- Be sure to remove excess liquid from the vegetable filling to ensure easy sealing of the tortillas and prevent oil splatters during frying.
- You can adjust seasoning according to taste, adding more soy or teriyaki sauce for a stronger umami flavor.
- Serve chebureki hot for the best crispy texture.
- For a lighter version, consider baking instead of frying, though traditional chebureki are fried.
- If tortillas are frozen, thaw them fully in the refrigerator before assembling for best pliability.
