Print

Cabbage Manchurian Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

Cabbage Manchurian is a delicious Indo-Chinese appetizer featuring crispy deep-fried cabbage balls tossed in a spicy, tangy, and glossy manchurian sauce. This quick and flavorful recipe combines the crunch of cabbage with a medley of sauces and aromatic spices, perfect as a starter or a snack.

Ingredients

For the Cabbage Balls:

  • 3 cup cabbage (finely chopped)
  • 1 tsp chilli powder
  • ½ tsp pepper powder
  • ½ tsp salt
  • 1 tsp ginger garlic paste
  • ¼ cup maida (all-purpose flour)
  • 2 tbsp corn flour
  • Oil (for frying)

For the Manchurian Sauce:

  • 2 tbsp oil
  • 1 chilli (chopped)
  • 5 clove garlic (chopped)
  • 1 inch ginger (chopped)
  • ½ onion (chopped)
  • 2 tbsp spring onion (chopped)
  • ½ capsicum (chopped)
  • 2 tbsp tomato sauce
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 1 tbsp chilli sauce
  • ½ tsp salt
  • ½ tsp chilli powder
  • ½ cup water
  • 1 tsp corn flour (for slurry)
  • ¼ cup water (for slurry)

Instructions

  1. Prepare the cabbage mixture: In a large bowl, combine 3 cups finely chopped cabbage, 1 tsp chilli powder, ½ tsp pepper powder, ½ tsp salt, and 1 tsp ginger garlic paste. Squeeze and mix well until the cabbage releases water, which will help in binding.
  2. Form dough for balls: Add ¼ cup maida and 2 tbsp corn flour to the cabbage mixture. Mix thoroughly to form a dough without adding extra water since the cabbage moisture is sufficient.
  3. Shape the manchurian balls: Grease your hands with oil and shape small balls from the dough mixture.
  4. Deep fry the balls: Heat oil in a deep pan on medium flame. Deep fry the cabbage balls, stirring occasionally until they turn golden brown and crisp. Drain excess oil and set aside.
  5. Start the sauce: Heat 2 tbsp oil in a pan. Add chopped chilli, 5 cloves garlic, and 1 inch chopped ginger. Stir fry on high flame until fragrant.
  6. Add vegetables: Add ½ chopped onion, 2 tbsp spring onion, and ½ chopped capsicum to the pan. Stir fry on high flame to soften while retaining crunch.
  7. Combine sauces and spices: Add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp salt, and ½ tsp chilli powder. Mix well until all ingredients are combined.
  8. Add water to the sauce: Pour ¼ cup water to the mixture to prevent the sauce from burning and stir continuously.
  9. Prepare the slurry: In a small bowl, mix 1 tsp corn flour with ¼ cup water to form a slurry.
  10. Thicken the sauce: Pour the corn flour slurry into the pan and stir well. Cook until the sauce turns glossy and thickened.
  11. Toss the manchurian balls: Add the fried cabbage balls and 2 tbsp spring onion to the sauce. Gently mix so the balls are uniformly coated with the glossy manchurian sauce.
  12. Serve: Enjoy your flavorful cabbage manchurian hot with extra tomato sauce or as a snack/appetizer.

Notes

  • Use finely chopped cabbage to ensure the balls hold together well.
  • The cabbage releases enough water for binding; avoid adding extra water while making the dough.
  • Maintain medium flame while frying to cook the balls evenly without burning.
  • You can adjust the level of spiciness by reducing or increasing chilli powder and chilli sauce.
  • Serve hot for best taste and texture.
  • Can be paired well with fried rice or noodles for a complete meal.

Find it online: https://lauracooks.com/cabbage-manchurian-recipe/