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A close-up of delicious Cabbage Manchurian garnished with spring onions

Classic Cabbage Manchurian

This classic Cabbage Manchurian recipe features crispy cabbage koftas (fritters) tossed in a flavorful, tangy, and slightly spicy Manchurian sauce, garnished with fresh spring onion greens.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage Koftas (Fritters)
  • 2 cups finely shredded green cabbage
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon green chili paste optional, adjust to taste
  • 1/4 teaspoon black pepper powder
  • Salt to taste
  • Oil for deep frying
For the Manchurian Sauce
  • 1 tablespoon oil
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 1-2 green chilies slit or finely chopped (adjust to heat preference)
  • 1/4 cup chopped spring onion whites
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar white or rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper powder
  • 1/2 cup vegetable broth or water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • Water as needed to adjust consistency
  • Chopped spring onion greens for garnish

Equipment

  • Large Bowl
  • Wok or Deep Pan
  • Slotted Spoon
  • Paper Towels

Method
 

Prepare the Cabbage Koftas
  1. In a large bowl, combine shredded cabbage, flour, cornstarch, ginger-garlic paste, green chili paste, black pepper, and salt. Mix thoroughly, gently squeezing the cabbage to bind the mixture without adding water.
Form and Fry
  1. Heat oil for deep frying in a wok or deep pan. Form small, bite-sized balls from the cabbage mixture, then fry them until golden brown and crispy; drain on paper towels.
Start the Manchurian Sauce
  1. In a separate pan or wok, heat oil and sauté minced garlic, ginger, and green chilies for about 30 seconds until fragrant.
Build the Flavor Base
  1. Add the chopped spring onion whites and sauté for an additional minute.
Add Liquids and Seasonings
  1. Pour in soy sauce, vinegar, sugar, black pepper powder, and vegetable broth (or water), then bring the mixture to a gentle simmer.
Thicken the Sauce
  1. Stir the cornstarch slurry and gradually add it to the simmering sauce, stirring constantly until thick; adjust consistency with water if needed.
Combine Koftas and Sauce
  1. Add the fried cabbage koftas to the sauce and gently toss to coat, cooking for 1-2 minutes to allow them to absorb some sauce while retaining crispiness.
Garnish and Serve
  1. Garnish generously with chopped spring onion greens and serve immediately.

Notes

For extra flavor, you can add a pinch of MSG to the Manchurian sauce. Ensure the oil for frying is at the right temperature; if it's too cold, the koftas will absorb too much oil, and if too hot, they will burn quickly on the outside before cooking through.