A close-up plate of cabbage and mushroom chebureki

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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

Natasha's Kitchen Cookbook

Cabbage and Mushroom Chebureki (Turnovers)

5 from 19 votes
Author: Natasha of NatashasKitchen.com
A close-up plate of cabbage and mushroom chebureki
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!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 18 chebureki
  • 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

  • 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

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.
Course: Lunch
Cuisine: Russian, Ukrainian
Keyword: Cabbage and Mushroom turnovers, Chebureki
Skill Level: Easy/Medium
Cost to Make: $$

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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. 🙂

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Dana
    February 27, 2021

    I love your recipes there so easy step by step , my boyfriend and I made cabbage and mushroom turnovers they are so delicious we added shredded chicken , yummy !!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      I’m glad to hear that, Dana. Thank you for your great comments!

      Reply

  • Anastasya
    February 25, 2021

    What would you serve these with if making them for dinner?

    Reply

    • Natashas Kitchen
      February 25, 2021

      Hi Anastasya, these can be served as a side dish or a main dish. We enjoy them as a main dish without any sides but I’d love to know what our readers pair this with.

      Reply

  • Madz
    February 20, 2021

    Love the plant based recipe.

    Reply

    • Natashas Kitchen
      February 20, 2021

      I’m happy you enjoyed that.

      Reply

  • Eric Anderson
    November 18, 2020

    Hi Natasha,
    The uncooked tortillas can be found in any Brazilian market often freshly made. They are called masa do pastel. They come in a variety of sizes and shapes, circles squares rectangles and rolls. I made the recipe but fried the tortillas separately in rectangles and layered them Napoleon style with a ginger mushroom gravy…Very nice. …
    I often refer to your blog to fine tune my Slavic recipes.
    My family is Polish but we come from Wilno and Grodno….now I live in Brazil and have a little hotel and restaurant…
    Keep up the good work.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Nice, thanks for sharing that with us, Eric! I hope that you will love all the recipes that you will try from Natashas Kitchen!

      Reply

  • 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

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