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A serving of delicious Cabbage Manchurian ready to be eaten.

Classic Cabbage Manchurian Recipe

This classic Cabbage Manchurian recipe features crispy fried cabbage balls tossed in a flavorful, tangy, and spicy Manchurian sauce. It's a popular Indo-Chinese appetizer that's perfect for a crowd or as a delightful snack.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage Balls (Koftas):
  • 2 cups finely shredded cabbage
  • ¼ cup all-purpose flour
  • 2 العلاج بالمياه المعدنية cornflour
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon red chili powder
  • ¼ teaspoon black pepper powder
  • Salt to taste
  • Oil for deep frying
For the Manchurian Sauce:
  • 1 العلاج بالمياه المعدنية oil
  • 1 العلاج بالمياه المعدنية finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1-2 green chilies slit or finely chopped (adjust to spice preference)
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped capsicum (bell pepper) optional
  • 2 العلاج بالمياه المعدنية soy sauce (light)
  • 1 العلاج بالمياه المعدنية vinegar
  • 1 العلاج بالمياه المعدنية tomato ketchup
  • 1 teaspoon red chili sauce or Schezwan sauce for extra zing
  • 1 teaspoon sugar
  • ½ cup vegetable broth or water
  • 1 العلاج بالمياه المعدنية cornflour mixed with 2 tablespoons water (cornflour slurry)
  • Salt to taste
  • Spring onion greens for garnish

Equipment

  • large bowl
  • deep pan or wok
  • slotted spoon
  • paper towels
  • separate large pan or wok

Method
 

Prep the Cabbage:
  1. In a large bowl, combine shredded cabbage, all-purpose flour, cornflour, ginger-garlic paste, red chili powder, black pepper, and salt; mix well. Squeeze the mixture to release moisture, forming a binder for the cabbage balls.
Form the Balls:
  1. Divide the mixture into small portions and gently form into golf-ball-sized koftas or patties.
Fry the Koftas:
  1. Heat oil in a deep pan over medium-high heat. Fry cabbage balls in batches until golden brown and crisp, then drain on paper towels.
Sauté Aromatics:
  1. In a separate pan, heat oil and sauté chopped garlic, ginger, and green chilies until fragrant.
Add Vegetables:
  1. Stir in chopped onion and capsicum; sauté for 1-2 minutes until slightly softened.
Create the Sauce Base:
  1. Reduce heat to medium, then add soy sauce, vinegar, tomato ketchup, red chili sauce, and sugar; stir to combine.
Thicken the Sauce:
  1. Pour in vegetable broth or water and bring to a gentle boil before stirring in the cornflour slurry. Continue stirring until the sauce thickens to your desired consistency, then adjust salt if needed.
Combine and Serve:
  1. Add the fried cabbage balls to the thickened sauce and toss gently to coat evenly. Cook for 1-2 minutes to allow the balls to absorb some flavor.
Garnish and Enjoy:
  1. Garnish with fresh spring onion greens and serve immediately.

Notes

For extra crispiness, you can double-fry the cabbage balls. Ensure your oil is hot enough for frying to prevent the balls from absorbing too much oil. Adjust chili and ginger-garlic paste quantities to your preferred spice level.