Cabbage Manchurian: 4 Ways to Serve This Treat

My first encounter with Cabbage Manchurian was at a bustling street food stall, the aroma of ginger, garlic, and fiery chilies mingling with the sweet-and-sour notes of soy. It was love at first bite – crispy cabbage fritters coated in a glistening, flavorful sauce. Since then, I’ve been fascinated by its versatility and how easily it can transform from a quick snack to a more substantial meal. This Indo-Chinese classic truly shines, offering a delightful crunch and a burst of umami that’s hard to resist.

Why You’ll Love This Dish

Cabbage Manchurian isn’t just another dish; it’s a culinary experience that genuinely excites the taste buds. It’s a fantastic way to enjoy vegetables, even for those who usually shy away from them, thanks to its irresistible crispy texture and vibrant, piquant sauce. This recipe is a perfect example of comfort food with an exotic twist, making it an ideal choice for a weeknight dinner when you’re craving something more adventurous than the usual, or for impressing guests at a casual get-together. Plus, it’s surprisingly quick to whip up once you have your ingredients prepped, proving that incredibly flavorful meals don’t always demand hours in the kitchen.

> “I never thought I’d get my kids to eat cabbage, but this Cabbage Manchurian recipe changed everything! They devour it every time. The sauce is just incredible.” – A Happy Home Cook

The Cooking Process Explained

Making Cabbage Manchurian involves two main stages: first, preparing the crispy cabbage “koftas” or fritters, and then simmering them in the rich, aromatic Manchurian sauce. You’ll start by finely shredding cabbage, mixing it with flours and spices to form small balls, and then deep-frying them until golden and crisp. While the koftas are frying, you’ll prepare the vibrant sauce by sautéing ginger, garlic, and chilies, adding soy sauce, vinegar, and a touch of sweetness, and thickening it slightly. Finally, the crispy cabbage balls are tossed in the hot sauce, absorbing all that wonderful flavor, ready to be served.

What You’ll Need

For the Cabbage Koftas (Fritters):

• 2 cups finely shredded green cabbage
• ¼ cup all-purpose flour (maida)
• 2 tablespoons cornstarch (corn flour)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon green chili paste (optional, adjust to taste)
• ¼ 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)
• ¼ cup chopped spring onion whites
• 2 tablespoons soy sauce
• 1 tablespoon vinegar (white or rice vinegar)
• 1 teaspoon sugar
• ½ teaspoon black pepper powder
• ½ 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

Directions to Follow

1. Prepare the Cabbage Koftas: In a large bowl, combine the shredded cabbage, all-purpose flour, cornstarch, ginger-garlic paste, green chili paste (if using), black pepper powder, and salt. Mix everything well, gently squeezing the cabbage to release some moisture and help bind the mixture. Do not add water, as the cabbage will release enough.
2. Form and Fry: Heat oil for deep frying in a wok or deep pan over medium heat. Once hot, wet your hands slightly and form small, bite-sized balls from the cabbage mixture. Carefully drop them into the hot oil and fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
3. Start the Manchurian Sauce: In a separate pan or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Build the Flavor Base: Add the chopped spring onion whites and sauté for another minute.
5. Add Liquids and Seasonings: Pour in the soy sauce, vinegar, sugar, black pepper powder, and vegetable broth (or water). Bring the sauce to a gentle simmer.
6. Thicken the Sauce: Give the cornstarch slurry a quick stir and then gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. If it’s too thick, add a little more water.
7. Combine Koftas and Sauce: Add the fried cabbage koftas to the sauce and gently toss to coat them evenly. Cook for just 1-2 minutes, allowing the koftas to absorb some of the sauce but still retain their crispiness.
8. Garnish and Serve: Garnish generously with chopped spring onion greens.

How to Serve This Treat

Cabbage Manchurian is incredibly versatile, making it a fantastic addition to various meals. Here are four delightful ways to serve this treat:

1. Classic Appetizer: Serve it hot and fresh straight from the wok as an irresistible starter. The crispy exterior and flavorful sauce make it a perfect finger food for parties or a delightful snack. A sprinkle of sesame seeds adds an extra touch.
2. Rice Bowl Wonder: Turn it into a satisfying main course by serving it alongside a steaming bowl of plain steamed rice or a light vegetable fried rice. The sauce melds beautifully with the rice, creating a wholesome and filling meal.
3. Noodle Companion: Pair it with a plate of simple stir-fried noodles or Hakka noodles for a complete Indo-Chinese feast. The contrasting textures and complementary flavors are a match made in culinary heaven.
4. Manchurian Rolls/Wraps: For a fun and portable option, fill warm tortillas or roti with Cabbage Manchurian, some shredded lettuce, and a squeeze of sriracha mayo. It makes for a creative lunch or a unique snack on the go.

Keeping Leftovers Fresh

Proper storage ensures you can enjoy your delicious Cabbage Manchurian for longer. If you have any leftovers, it’s best to store the Cabbage Manchurian koftas and the sauce separately if possible. This helps the koftas retain their crispness.

• Storage: Place the cooled Cabbage Manchurian (sauced or unsauced koftas and sauce separately) in airtight containers. If sauced, the koftas will soften slightly, but the flavor will still be fantastic. Store in the refrigerator for up to 2-3 days.
• Reheating: To reheat, if the koftas are separate, you can briefly warm them in an air fryer or oven for a few minutes to regain some crispiness, then toss them with the reheated sauce. If already combined, gently warm in a microwave or a pan over low heat until heated through. Add a splash of water if the sauce seems too thick.
• Freezing: While you can freeze the cooked koftas before saucing them for up to a month, I generally don’t recommend freezing the fully sauced dish, as the cabbage can become very soft and watery upon thawing. If freezing koftas, flash freeze them on a tray first, then transfer to a freezer bag. Reheat from frozen in an oven or air fryer until crispy, then prepare fresh sauce.

Helpful Cooking Tips

• Don’t Over-mix the Kofta Dough: When combining the cabbage with the flours and spices, mix just until everything is combined. Over-mixing can make the koftas tough.
• Squeeze Cabbage (Optional but Recommended): If your shredded cabbage seems very watery, you can lightly squeeze it before adding the flours. This helps prevent the koftas from becoming too soggy and ensures they crisp up nicely.
• Hot Oil is Key for Frying: Ensure your oil is at the right temperature (around 350-375°F or 175-190°C). If the oil isn’t hot enough, the koftas will absorb too much oil and be greasy. If it’s too hot, they’ll burn outside before cooking inside. Test with a small piece of the mixture.
• Adjust Spice Levels: The amount of green chili paste and fresh chilies in both the koftas and the sauce can be easily adjusted to your preferred heat level. For a milder version, omit the chili paste and use fewer fresh chilies; for spicier, add more.
• Thicken Sauce Gradually: When adding the cornstarch slurry, do so slowly, stirring continually. This allows you to control the thickness of the sauce, preventing it from becoming too gloopy.

Creative Twists

• Vegetable Boost: Feel free to finely grate other vegetables like carrots or bell peppers into the cabbage kofta mixture for added nutrients and color.
• Protein Power-Up: For a heartier main course, you can add diced paneer (Indian cheese) or tofu cubes to the sauce along with the cabbage koftas.
• Sweet and Spicy Variations: Adjust the sweetness by adding a touch more sugar or a drizzle of honey to the sauce. For extra heat, a pinch of red chili flakes or a dash of sriracha can be added.
• Aromatic Infusion: Experiment with a tiny bit of sesame oil added at the very end of the sauce preparation for an extra layer of nutty aroma.
• Dry vs. Gravy: If you prefer a “dry” Cabbage Manchurian (more of an appetizer), use less broth and cornstarch in the sauce, aiming for a sticky coating rather than a thick gravy. For “gravy” style, use the full amount of broth and cornstarch for a richer sauce.

Common Questions

Q1: Can I bake or air fry the cabbage koftas instead of deep frying?

A1: Yes, you can! To bake, preheat your oven to 400°F (200°C), lightly grease the koftas, and bake for 20-25 minutes, flipping halfway, until golden and cooked through. For air frying, preheat to 375°F (190°C), lightly brush or spray the koftas with oil, and air fry for 15-20 minutes, shaking the basket occasionally, until crispy. While they might not be as crispy as deep-fried, they’re a healthier alternative.

Q2: What can I use if I don’t have cornstarch for the sauce?

A2: If you don’t have cornstarch, you can use arrowroot powder or even a small amount of all-purpose flour mixed with water as a slurry to thicken the sauce. However, cornstarch generally provides the clearest and most effective thickening for Indo-Chinese sauces.

Q3: My Cabbage Manchurian koftas are falling apart in the oil. What went wrong?

A3: This usually happens if there isn’t enough binding agent (all-purpose flour/cornstarch) or if the cabbage mixture is too wet. Ensure you lightly squeeze any excess moisture from the shredded cabbage before mixing. You can also add an extra tablespoon of flour or cornstarch to the mixture if it still feels too loose. Also, ensure the oil is hot enough before adding the koftas, as cold oil can cause them to disintegrate.

Spicy Tangy Cabbage Manchurian

Enjoy this delightful Spicy Tangy Cabbage Manchurian recipe, featuring crispy cabbage balls tossed in a flavorful, piquant sauce. Perfect as an appetizer or a side dish, this Indo-Chinese classic is sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 350 kcal

Equipment

• Large mixing bowl
• Deep pan or wok
• Slotted spoon
• Paper towels
• Separate wok or large pan

Ingredients

  

For the Cabbage Balls

• 2 cups Cabbage finely shredded or grated
• 1/2 cup All-purpose flour (Maida)
• 1/4 cup Cornstarch (Cornflour)
• 1 teaspoon Ginger-garlic paste
• 1-2 Green chilies finely chopped
• 1 teaspoon Soy sauce
• 1/2 teaspoon Black pepper powder
• Salt to taste
• 2-3 tablespoons Water as needed, to bind
• Oil for deep frying

For the Manchurian Sauce

• 2 tablespoons Oil
• 1 tablespoon Garlic finely minced
• 1 tablespoon Ginger finely minced
• 1-2 Green chilies slit lengthwise (optional)
• 1/4 cup Onion finely chopped (or spring onion whites)
• 1/4 cup Bell pepper (Capsicum) finely diced (any color)
• 2 tablespoons Soy sauce
• 1 tablespoon Red chili sauce
• 1 tablespoon Tomato ketchup
• 1 teaspoon White vinegar
• 1/2 teaspoon Sugar
• Salt to taste
• 1/4 teaspoon Black pepper powder
• 1/2 cup Cabbage water/Vegetable stock/Water
• 1 tablespoon Cornstarch mixed with 2 tablespoons water
• 2 tablespoons Spring onion greens chopped (for garnish)

Instructions

 

Prepare the Cabbage Balls

• Combine shredded cabbage, all-purpose flour, cornstarch, ginger-garlic paste, green chilies, soy sauce, black pepper, and salt in a bowl.
• Add 2-3 tablespoons of water gradually to form a cohesive dough, being careful not to add too much.
• Form small, bite-sized balls from the mixture.
• Deep fry the cabbage balls in hot oil until golden brown and crispy, then drain on paper towels.

Whip Up the Sauce

• Heat 2 tablespoons of oil in a wok over medium-high heat.
• Sauté minced ginger, garlic, and optional green chilies for about 30 seconds until fragrant.
• Stir in chopped onion and diced bell pepper; sauté for 1-2 minutes until tender-crisp.
• Pour in soy sauce, red chili sauce, tomato ketchup, white vinegar, and sugar; mix well and simmer for one minute.
• Add cabbage water (or stock/water), salt, and black pepper; bring to a gentle boil.
• Stir the cornstarch slurry and slowly pour into the simmering sauce, stirring continuously until thickened (1-2 minutes).
• Add the fried cabbage balls to the thickened sauce and toss to coat evenly.
• Transfer to a platter, garnish with chopped spring onion greens, and serve immediately.

Notes

Be careful not to overmix the cabbage ball mixture, as it can make the balls tough. Adjust spice levels according to your preference by modifying the amount of green chilies and red chili sauce. For a healthier option, you can air fry or bake the cabbage balls instead of deep frying, though the texture will be slightly different. Serve hot for the best experience.