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

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.