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Cabbage Leaf Chebureki: Stuffed Meat Fans

MAIN DISHES & APPETIZERS / Low-Carb Street Food & Stuffed Cabbage

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Cabbage Leaf Chebureki: Stuffed Meat Fans

MAIN DISHES & APPETIZERS / Low-Carb Street Food & Stuffed Cabbage

PREP time 20 min
Cooking Time 15 min
TOTAL time 35 min
Yield 4 Servings (Approx. 8–10 Cabbage Chebureki Fans)
Difficulty Beginner / Quick & Easy

Ingredients

  • Cabbage Base & Meat Filling: 1 whole white cabbage (steamed in microwave for 15 mins wrapped in cling film), 500g ground beef with lamb fat, 2 white onions (finely
    diced), 1 chili pepper (sliced to taste), green onions (finely chopped), 3 garlic cloves (minced), salt & black pepper (to taste), paprika & Ras el Hanout seasoning (to taste).

  • Crispy Batter Coating: 2 eggs, 3 tbsp sour cream (or non-dairy cream alternative), salt & black pepper (to taste), 7 tbsp all-purpose flour.

  • Frying: Neutral oil for shallow pan-frying.

Method

  1. 01

    Steam the Cabbage: Wrap a whole cabbage tightly in cling film. Microwave on high power for 15 minutes until tender and pliable. Carefully unwrap, let cool slightly, and
    separate into individual soft leaves.
  2. 02

    Prepare Meat Filling: In a large bowl, mix ground beef and lamb fat with finely diced white onions, green onions, sliced chili, minced garlic, salt, black pepper, paprika, and Ras el Hanout. Set aside to rest for 10 minutes.
  3. 03

    Whisk Coating Batter: In a shallow bowl, whisk eggs with sour cream, salt, and black pepper. Whisk in 7 tablespoons of flour until a smooth, thick batter forms.
  4. 04

    Assemble Cabbage Chebureki Fans: Lay a soft cabbage leaf flat. Place meat filling on one half and flatten slightly. Fold other half of leaf over into a crescent fan shape, pressing edges tightly.
  5. 05

    Batter & Fry: Dip each cabbage fan into sour cream batter to coat. Fry in hot oil over medium-high heat until golden-brown and crispy on both sides.
  6. 06

    Drain & Serve: Transfer to paper towels to drain. Serve hot with spicy dipping sauce or sour cream.

Step by step

Clear process images displayed in the same order as the method.

Wrap a whole cabbage tightly in cling film. Microwave on high power for 15 minutes until tender and pliable. Carefully unwrap, let cool slightly, and separate into individual soft leaves. 1
Steam the Cabbage:

Wrap a whole cabbage tightly in cling film. Microwave on high power for 15 minutes until tender and pliable. Carefully unwrap, let cool slightly, and separate into individual soft leaves.

In a large bowl, mix ground beef and lamb fat with finely diced white onions, green onions, sliced chili, minced garlic, salt, black pepper, paprika, and Ras el Hanout. Set aside to rest for 10 minutes. 2
Prepare Meat Filling:

In a large bowl, mix ground beef and lamb fat with finely diced white onions, green onions, sliced chili, minced garlic, salt, black pepper, paprika, and Ras el Hanout. Set aside to rest for 10 minutes.

In a shallow bowl, whisk eggs with sour cream, salt, and black pepper. Whisk in 7 tablespoons of flour until a smooth, thick batter forms. 3
Whisk Coating Batter:

In a shallow bowl, whisk eggs with sour cream, salt, and black pepper. Whisk in 7 tablespoons of flour until a smooth, thick batter forms.

Lay a soft cabbage leaf flat. Place meat filling on one half and flatten slightly. Fold other half of leaf over into a crescent fan shape, pressing edges tightly. 4
Assemble Cabbage Chebureki Fans:

Lay a soft cabbage leaf flat. Place meat filling on one half and flatten slightly. Fold other half of leaf over into a crescent fan shape, pressing edges tightly.

Dip each cabbage fan into sour cream batter to coat. Fry in hot oil over medium-high heat until golden-brown and crispy on both sides. 5
Batter & Fry:

Dip each cabbage fan into sour cream batter to coat. Fry in hot oil over medium-high heat until golden-brown and crispy on both sides.

Transfer to paper towels to drain. Serve hot with spicy dipping sauce or sour cream. 6
Drain & Serve:

Transfer to paper towels to drain. Serve hot with spicy dipping sauce or sour cream.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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