When I think of comfort food, it’s those unexpected combinations that really hit home—like crispy cabbage and mushroom chebureki turnovers. Imagine biting into a perfectly crisp exterior, only to be met with a warm, savory filling that dances between earthy and slightly sweet. It’s like a cozy autumn walk through a forest, where every bite reminds you of the crunch of fallen leaves underfoot.
Steps
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 2 minutes until it starts to soften. Stir in the grated carrots and cook for an additional minute. Then, add the sliced mushrooms and continue to sauté for 2 more minutes. Lastly, add the chopped spinach and stir until it wilts, approximately 1 minute.
- Incorporate 2 tablespoons of soy sauce, 1 tablespoon of teriyaki sauce, and 2 tablespoons of ketchup into the mixture. Season with 1 teaspoon of garlic salt, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper, adjusting to taste. Gradually add the shredded cabbage in thirds, stirring between each addition. Continue sautéing for 3-5 minutes until the cabbage is tender yet slightly crunchy. Remove from heat, let it cool, and drain any excess liquid to ensure a good seal on the chebureki.
- Take a tablespoonful of the cooled filling and spread it over half of a raw tortilla, leaving a 1-inch border. Moisten the edges of the tortilla with water using your finger or a pastry brush, then fold it in half. Press the edges together with a fork to ensure a tight seal, preventing any liquid from leaking out during cooking.
- Heat enough oil in a large non-stick pan to cover the bottom, and bring it to medium heat. Fry the sealed chebureki two at a time, cooking each side until golden brown, which should take about 1 to 2 minutes per side. Transfer them to a plate lined with paper towels to absorb any excess oil.
Ingredients
- 1 medium yellow onion, finely diced
- 3 tablespoons olive oil
- 2 medium carrots, peeled and grated
- 14 ounces mushrooms, sliced
- 10 ounces fresh spinach, coarsely chopped
- 1 small to medium head of green cabbage, thinly shredded
- 2 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 2 tablespoons ketchup
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper, or adjust to taste
- 1 package of raw/uncooked tortillas (18 medium soft), thawed if previously frozen
FAQ
- What are Chebureki and how are they different from calzones?
- Chebureki are savory turnovers that are less doughy compared to calzones. They are popular in Eastern Europe and are filled with a delicious mix of vegetables and mushrooms.
- Can I use already cooked tortillas for this recipe?
- This recipe specifically calls for raw or uncooked tortillas, as using them significantly reduces the preparation time. If using cooked tortillas, the texture may differ.
- Where can I find raw tortillas?
- In Idaho, raw or uncooked tortillas can be purchased at Costco, Walmart, or Fred Meyer, typically in the freezer or refrigerator sections. It’s advisable to check with local grocery stores in your area.
- How do I ensure the Chebureki are sealed properly?
- To seal the Chebureki, brush water around the edges of the tortilla and fold it in half. Press around the edges with a fork to create a tight seal, ensuring no liquid seeps out during cooking.
- Can I make these turnovers ahead of time?
- Yes, you can prepare the filling and store it in the refrigerator until you’re ready to assemble and cook the Chebureki. However, it’s best to cook them fresh to maintain their crispy texture.
Tips
- Ensure the filling is not too wet by tilting the pan and spooning out excess liquid after cooking. This will help prevent the chebureki from being difficult to seal and reduce the risk of splattering during cooking.
- For a secure seal, brush water around the edges of the raw tortilla before folding it in half. Pressing the edges with a fork will help to ensure no filling leaks out during frying.
- Cook the chebureki in batches of two to prevent overcrowding in the pan. This will allow for even cooking and ensure both sides become a perfect golden brown.
- After frying, place the chebureki on a platter lined with paper towels to absorb any excess oil, maintaining their crispiness.
Equipment
- Large deep skillet
- Non-stick pan
- Pastry brush
