Cabbage Manchurian Recipe

Why You’ll Love This Recipe

• Quick and easy to make with minimal prep time

• Perfect vegetarian alternative to traditional Gobi Manchurian

• Uses simple pantry ingredients

• Bursting with bold Indo-Chinese flavors

• Crisp on the outside, tender and juicy inside

• Great for parties, get-togethers, or evening snacks

• Adaptable to various vegetables and spice levels

• No artificial colors or preservatives

• A hit with both kids and adults

• Can be made ahead and reheated easily

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for manchurian ball:

• 3 cup cabbage, finely chopped
• 1 tsp chilli powder
• ½ tsp pepper powder
• ½ tsp salt
• 1 tsp ginger garlic paste
• ¼ cup maida
• 2 tbsp corn flour
• oil, for frying

for 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

Directions

1. In a large mixing bowl, combine finely chopped cabbage, chilli powder, pepper powder, salt, and ginger garlic paste.

2. Mix and squeeze well so the cabbage releases moisture. This natural moisture is enough to bind the dough.

3. Add maida and corn flour, then mix thoroughly to form a dough-like mixture.

4. Grease your hands with oil and shape the mixture into small, even-sized balls.

5. Heat oil in a pan over medium flame and deep fry the balls until golden brown and crisp. Set aside.

6. In another pan, heat oil and stir fry chopped green chilli, garlic, and ginger on high flame.

7. Add onions, spring onions, and capsicum. Stir fry again on high heat.

8. Pour in tomato sauce, vinegar, soy sauce, chilli sauce, salt, and chilli powder. Mix well.

9. Add a bit of water to avoid burning the sauce and let it simmer.

10. Prepare a slurry by mixing corn flour in water and add it to the sauce.

11. Stir until the sauce thickens and turns glossy.

12. Add the fried cabbage balls to the sauce and toss gently until coated evenly.

13. Garnish with spring onions and serve hot.

Servings and timing

Servings: 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: Approximately 218 kcal

Variations

• Spicy Version: Add extra green chillies or increase the chilli sauce for a spicier taste.

• Baked Version: Bake the cabbage balls instead of deep frying for a healthier alternative.

• Air Fryer Method: Air fry at 180°C for 15–18 minutes, flipping halfway through.

• Add Veggies: Mix in grated carrots or finely chopped bell peppers for added texture.

• Paneer Manchurian: Substitute cabbage with grated paneer for a richer variation.

• Gravy Version: Add more water and adjust slurry to make a semi-gravy Manchurian.

• Low-Sodium Option: Use low-sodium soy sauce and adjust salt accordingly.

• Gluten-Free: Replace maida with rice flour or gluten-free all-purpose flour.

• Sweet Touch: Add a dash of sugar or sweet chilli sauce for a sweet-spicy profile.

• Nutty Crunch: Sprinkle roasted sesame seeds or crushed peanuts on top for extra crunch.

Storage/Reheating

• Storage: Store leftover cabbage Manchurian in an airtight container in the refrigerator for up to 2 days.

• Reheating (Stovetop): Reheat in a pan on low flame until warm, adding a splash of water if needed to rehydrate the sauce.

• Reheating (Microwave): Heat in the microwave for 1–2 minutes, stirring halfway through.

• Avoid Freezing: Not recommended for freezing, as the texture of the cabbage balls may change.

FAQs

1. What is cabbage Manchurian made of?

Cabbage Manchurian is made with finely chopped cabbage, flour, and spices, shaped into balls, deep fried, and tossed in a tangy and spicy Indo-Chinese sauce.

2. Can I make this recipe gluten-free?

Yes, replace maida with a gluten-free flour blend or rice flour, and ensure your soy sauce is gluten-free.

3. Is this recipe vegan?

Yes, this Cabbage Manchurian recipe is completely vegan and uses no animal-based products.

4. Can I bake instead of deep frying?

Absolutely. You can bake the balls at 200°C for 25–30 minutes or air fry them at 180°C until golden and crisp.

5. What sauce goes well with cabbage Manchurian?

A mix of soy sauce, vinegar, tomato sauce, and chilli sauce creates a balanced Manchurian sauce that complements the crispy cabbage balls.

6. How do I keep the Manchurian balls from breaking?

Ensure the mixture is firm and not too wet. Do not add extra water. Squeeze cabbage properly to extract excess moisture before binding.

7. Can I prepare the balls in advance?

Yes, you can shape and refrigerate the balls ahead of time. Fry just before serving to maintain crispiness.

8. What other vegetables can I use in this recipe?

You can use grated carrots, cauliflower, or chopped beans along with cabbage for a mixed veg Manchurian.

9. How do I make the sauce less spicy?

Reduce the quantity of chilli powder and use a mild tomato sauce. You can also skip the green chilli.

10. Is this suitable for kids?

Yes, just reduce the spiciness by omitting green chilli and limiting the chilli sauce for a milder version.

Conclusion

Cabbage Manchurian is a tasty and satisfying fusion dish that brings together the crunch of deep-fried cabbage balls with the zesty richness of Indo-Chinese sauce. Quick to make and incredibly versatile, it’s perfect as a starter, side, or snack. Whether you’re hosting a party or craving a flavorful treat, this dry version of Cabbage Manchurian is sure to impress.

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