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Cabbage and Mushroom Chebureki (Turnovers)

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Chebureki are a type of savory turnover or a less doughy version of the calzone – very popular in Eastern Europe. Using raw tortillas rather than making the dough, cuts your prep time in half! The filling is made in one pan – so easy! These are definitely a crowd pleaser. The first thing out of my mouth when I tried these was, “Mmm…tastes like egg rolls!”

My vegetarian friends will be very happy about this recipe. These chebureky don’t have any meat, but you won’t even care once you try them. They are delicious. 

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

My Mom-in-law showed me how to make these. Then I showed my Mom and she made them for the whole family. My son really enjoyed them too and went back for more. It was a hit! And that is the story of how these chiburekki traveled from California to Idaho and now went on to feed your families :).

Ingredients for Vegetarian Turnovers:

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 and 1/4 tsp ground black pepper, or  to taste
1 Package of raw/uncooked tortillas (18 medium soft)*, thawed in fridge if frozen

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

Note: In Idaho, Raw/uncooked tortillas can be found in Costco (freezer section), Walmart or FredMeyer (refrigerator section). You might call some grocery stores in your area to see if they carry them.

How to Make Cabbage and Mushroom Chebureki:

1. 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).

Cabbage and Mushroom Chebureki-12

2. 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.

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

3. Take 1 heaping Tbsp of mixture, and spread on half of a 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.

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

4. 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 paper towels to soak up any excess oil.

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

Cabbage and Mushroom Chebureki (Turnovers)

5 from 11 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Chebureki are a type of savory turnover or a less doughy version of the calzone. These are filled with a delicious mixture of veggies and mushrooms. Using raw tortillas rather than making the dough, cuts your prep in half!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $12-$15
Servings: 18 chebureki

Ingredients

  • 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 and 1/4 tsp ground black pepper or to taste
  • 1 Package of raw/uncooked tortillas 18 medium soft*, thawed in fridge if frozen

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

In Idaho, Raw/uncooked tortillas can be found in Costco (freezer section), Walmart or FredMeyer (refrigerator section). You might call some grocery stores in your area to see if they carry them.

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These chebureki (turnovers) have a juicy and delicious cabbage and mushroom filling. So good! They taste like egg rolls. | natashaskitchen.com

Have you found any creative uses for raw tortillas? Also, let me know where you’ve found raw tortillas in your area in case someone might be on the lookout for them. 🙂

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Natasha
    January 26, 2018

    Can these be frozen for couple of months before frying Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Natasha I haven’t experimented with that so I’m not sure if they would stay sealed well at the edges. I think it’s worth experimenting and if you try it, let me know how it goes 🙂 Reply

  • ROSIE
    March 23, 2017

    COULD YOU USE THE PERIOGY DOUGH TO MAKE THESE . Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Rosie, you could use the fried piroshki dough to make these but the pierogi dough (which is intended to be boiled), would not work. Reply

  • Janice
    February 9, 2017

    The best! Big hit with my non-vegetable eating family. Shared them with neighborswho want to be notified the next time I make them! The use of the raw tortillas is a great shortcut to making your own dough. Reply

    • Natasha's Kitchen
      February 9, 2017

      LOL! Your review is so nice to hear! Thank you for sharing Janice 🙂 Reply

  • Ana
    June 22, 2016

    do you cut the cabbage by hand so thinly?? Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Hi Ana, you can do it by hand but it’s sooo much easier with a mandolin! 🙂 Reply

  • Svetlana
    June 4, 2016

    Natasha ! Grate idea with vegetables ! I like chebureku with mashed potato mixed with fry onion Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      Thank you Svetlana. Chebureki with potatoes and fry onion sound very appealing 😋 Reply

  • Lindsey
    April 14, 2016

    I just recently came across your blog and really enjoy it! I made this tonight for the first time, and my 4 and 7 year olds thought it was fantastic! My husband and I decided to dip it in a sweet Thai chili sauce for a bit of a kick. Thanks for a great recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Oooh yum! when you wrote about dipping it in the sweet chili sauce, I instantly became hungry! 😉 Thanks for sharing your awesome review! Reply

  • Chris
    April 12, 2016

    My Costco usually has those same raw tortillas. Now I know what to use them for! Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Yes!! I think you’ll fall in love 🙂 Reply

  • Nelya L
    December 4, 2015

    I’m in the process of making these right now, waiting for the filling to cool. Tastes good so far, reminds me of тушена капуста. And I used red cabbage cuz that’s what I had. It works 🙂 Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      It’s great to know it works well with red cabbage. Thanks so much for sharing that! 🙂 Reply

  • Nadia
    July 21, 2015

    I love your site!All recipes are very good!!!Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      July 21, 2015

      You are so sweet Nadia. Thank you so much for your awesome compliment! Reply

  • Iryna B.
    July 18, 2015

    Ah, yet another favorite with a twist!!! Reply

  • Oksana
    July 14, 2015

    I never new they sold uncooked tortillas. I used to use meat and cheese and fry them up with an already cooked tortilla, the cheese would keep it together. I am definitely going to try and find raw tortillas now. this sounds like an eggroll recipe I use (only addition is the meat)and of course the egg roll wraps. Except I cut/grate all my veggie ingredients and then throw them in a pot of boiling water for less than 30 seconds, still crunchy but cooked. Then I drain that and add the rest of ingredients/salt/pepper. Frying it sounds like good idea too. Reply

    • Natasha
      natashaskitchen
      July 15, 2015

      Oksana, thank you for sharing your version of the recipe and please let me know how they work out with raw tortillas :). Reply

  • Tamara
    July 9, 2015

    Made these for lunch today. Came out sooo delicious!!! Great recipe!!! You’re blog is a saver!!!! Posted picture on Instagram. Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Tamara, thank you for the great review and posting the picture :). Reply

  • July 9, 2015

    Hi Natasha! I like your idea of using tortillas. I’m going to try your recipe for sure!!!! Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      I would love to hear your feedback :). Reply

  • Alina
    July 9, 2015

    I’m trying not to fry as much, so I usually brush them with oil and put then the oven at 375 degrees till they puff up and turn golden. Same great taste with less oil.

    Oh and I make them with mashed potatoes. Awsome for leftover potatoes.

    Thanks for the recepie. Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      ALina, thank you for sharing your version, I will try baking them next time, sounds easy :). Reply

  • Olga
    July 9, 2015

    Yummy pictures!!! I have been making these for years! Our family favorite filling is mashed potatoes with crispy bacon and onion! Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Thank you Olga, potatoes, onion and bacon are a great combination, I must try it :). Reply

  • Becky Turner
    July 8, 2015

    Its for these type of recipes that I keep you bookmarked!!!
    No one local has the uncooked tortillas but when I go to the big city (for us) of bend I know I can get them to have on hand!!!
    No rateing yet cause I have not had a chance to make them up.. Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      Hi Becky! Thanks for bookmarking my blog :). I hope you love these! Reply

  • Vera
    July 8, 2015

    I use to make them with meat orcheese for kids breakfast. Very excited about cabbage filling. Great recipes Natasha as always. Love your site. Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      These would be fantastic for breakfast with those fillings! Reply

  • July 8, 2015

    Brilliant use of uncooked tortillas. My Syrian friend uses them, too. I will have to make these chebureki. They look delicious! Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      Coco, what does your friend do with them. I am so curious :). Reply

  • July 7, 2015

    These look so irresistibly delicious! I make mine with apples and sugar 🙂 Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Yum! Yum!! Do you pre-cook the apple filling or do you just thinly slice or finely chop them? That sounds wonderful! Reply

      • July 8, 2015

        Nope no precooking 🙂 I just shred the apples, and slightly squeeze out the juices so its not too soggy then add a little sugar and fry them. Reply

  • What a cool recipe! I love how you are sharing dishes from around the world. It’s cool to see what’s popular in other places! Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Thank you Shelby, it keeps things interesting in our house. We definitely make a variety of food from around the world :). Reply

  • Luba
    July 7, 2015

    I use nalisnikiy filling (cottage cheese w/cream cheese) and make them sweet. Dip in strawberry syrup. It’s like a crunchy nalisnik. kids love them. Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Oh my goodness that sounds seriously amazing!!! Do you form them the same way? Reply

  • inna
    July 7, 2015

    This looks good! Defenetly going to try this. I always did my with meat and cheese on top but this is something different. Thanks !!! 🙂 Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      I’ve tried with meat but not with cheese. That sound crazy good and what a delicious gooey surprise! mmmm. You’re making me so hungry! Reply

    • July 8, 2015

      Being Ukrainian and a first generation American, I am familiar with Chebureki. Yay! My Grandmother would make something very similar and like your son, I remember it being a big hit with me too when I was little. Would gobble these down by the mouthful. Now I need to pass the tradition down to my little girls and make these =) Reply

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