Chebureki with cabbage
10 servings
60 minutes
Cabbage chebureks are an exquisite combination of crispy dough and tender, aromatic vegetable filling. This recipe has roots in European traditions and is a variation of classic chebureks, where meat is replaced with juicy stewed cabbage. The light sweetness of carrots and the spiciness of onions create a rich, harmonious flavor that unfolds pleasantly with each bite. The golden crust fried in oil makes this dish especially appetizing. Cabbage chebureks are perfect as a standalone dish or as part of a meal; they are convenient to take on the go or for a picnic. Simple ingredients and accessibility make them a popular choice for those who appreciate homey, cozy cuisine.
1
Dissolve salt in hot water, combine with sifted flour, and knead a stiff dough.
- Water: 0.5 l
- Wheat flour: 6 glasss
- Salt: to taste
2
Cover the dough with a towel or napkin and let it rest for 15-20 minutes.
3
Then roll out thinly and cut circles with a diameter of 15 cm.
4
Chop the onion finely.
- Onion: 2 pieces
5
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
6
Chop the cabbage finely.
- White cabbage: 1 kg
7
Fry the onion with carrots, then add cabbage and stew until the cabbage is soft. Season with salt and pepper.
- Onion: 2 pieces
- Carrot: 2 pieces
- White cabbage: 1 kg
- Salt: to taste
- Ground black pepper: to taste
8
Place cabbage on one half of the flatbread and cover it with the other half, pinching the edges well to form a crescent-shaped pie.
- White cabbage: 1 kg
9
Fry the chebureks in vegetable oil on both sides until cooked.
