Cabbage and Mushroom Chebureki (Turnovers)
User Reviews
5
Cabbage and Mushroom Chebureki (Turnovers)
Description
The recipe features a filling primarily composed of sautéed yellow onion, grated carrot, sliced mushrooms, fresh spinach, and thinly shredded green cabbage. The combination is cooked with flavorful accents from soy sauce, teriyaki sauce, ketchup, garlic salt, and black pepper to give the filling a savory and mildly sweet flavor. The cabbage is cooked until soft but still retains a slight crispness to contrast the tender vegetables. The filling is then scooped onto half of a large, soft tortilla, with the edges moistened to seal the fold firmly. Pressing the edges with a fork ensures no filling liquid leaks out, facilitating a neat turnover once cooked.
These chebureki form a portable and vegetarian snack or light meal. Their soft tortilla exterior encases a moist vegetable filling, suitable for those looking for a hearty yet meatless option. The balance of soy and teriyaki sauces adds a subtle umami depth while the ketchup provides a slight tang. The preparation requires mindful cooking to avoid excess moisture, important for sealing the turnovers properly.
The notes mention sourcing uncooked raw tortillas from stores like Costco and Walmart, useful for making this recipe at home. Maintaining a firm texture in the filling and ensuring the tortilla edges are brushed with water before folding helps achieve a good seal and prevents leakage.
Ingredients
- 1 yellow onion finely diced, medium
- 3 Tbsp olive oil
- 2 carrot peeled and grated, medium
- 14 oz mushrooms sliced
- 10 oz spinach coarsely chopped, fresh
- 1 cabbage thinly shredded, small/medium head, green
- 2 Tbsp soy sauce
- 1 Tbsp teriyaki sauce
- 2 Tbsp ketchup
- 1 tsp garlic salt
- 1/2 tsp salt or to taste, 1/4 tsp ground black pepper
- 1/2 tsp black pepper or to taste, 1/4 tsp ground black pepper
- 1 tortilla 18 medium soft*, thawed in fridge if frozen, raw/uncooked, package
Instructions
- In a large deep skillet over medium/high heat, add 3 Tbsp olive oil with chopped onion and saute until starting to soften (2 min). Add carrots and saute 1 min. Add mushrooms and saute another 2 min. Add spinach and stir until wilted (1 min).
- Add 2 Tbsp soy sauce, 1 Tsp teriyaki sauce and 2 Tbsp Ketchup. Add 1 tsp garlic salt, 1/2 tsp salt and 1/4 tsp pepper, or season to taste. Finally, add cabbage in thirds, stirring between additions and saute 3-5 min continually mixing. You want cabbage be soft but still slightly crisp. Remove from heat and let cool until no longer hot. Tilt pan and spoon out excess liquid. If it's too wet, it's hard to seal the chebureki.
- Take 1 heaping Tbsp of mixture, and spread on one half of tortilla leaving a 1-inch border, brush water around edges of the raw tortilla using your finger or a pastry brush. Fold tortilla in half and use a fork to press around the sealed edges to create a tight seal (you don't want liquid coming through or it will splatter.
- In a large non-stick pan, add enough oil to a large pan to cover the pan. Once oil is hot, add chebureki (2 at a time) and cook over medium heat, until both sides are golden brown, turning once (about 1 to 2 min per side). Remove to a platter lined with papertowels to soak up any excess oil.
Notes
- Raw, uncooked tortillas suitable for this recipe can often be found in the freezer section of Costco or refrigerator sections of Walmart and Fred Meyer.
- Call local grocery stores beforehand to check availability of raw tortillas.
- Avoid excess moisture in the filling before assembling to prevent the tortillas from becoming soggy and difficult to seal.
- Brush the tortilla edges with water before folding to create a tight seal and avoid leaks during cooking.
User Reviews
Overall Rating
5
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