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
Scale
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.
