Ingredients: |
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
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Directions: |
Directions: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. |
This recipe for Cabbage and Mushroom Turnovers is from