Cabbage Manchurian Recipe – Crispy, Flavorful & Vegan Indo-Chinese Delight

Cabbage Manchurian is a delicious Indo-Chinese fusion dish that has earned a special place in the hearts of street food lovers and home chefs alike. It combines finely shredded cabbage and aromatic spices to create crispy balls, which are then tossed in a tangy, umami-rich Manchurian sauce. Perfect as an appetizer, snack, or even a side dish, this vegan and budget-friendly recipe is a crowd-pleaser for parties, potlucks, and casual dinners.

In this comprehensive guide, we’ll walk you through how to make dry Cabbage Manchurian, with tips for making a saucy version too. We’ll cover everything from ingredients to expert tips and customization options so you can recreate this restaurant-style favorite right in your home kitchen.

Introduction
Ingredients
How to Make Cabbage Manchurian
- Step-by-Step Instructions
- Frying Tips
How to Make Manchurian Sauce
Dry vs Gravy: Which One to Choose?
Expert Tips & Tricks
Variations
Serving Suggestions
Storage and Reheating
Nutritional Info
FAQs
Conclusion
Hashtags for Social Media

1. Introduction

Cabbage Manchurian is a flavorful and spicy snack that draws inspiration from traditional Chinese cooking but uses Indian spices and techniques. It’s a close cousin of the popular Gobi Manchurian but uses cabbage as the base ingredient instead of cauliflower. The shredded cabbage is mixed with flour, chilies, garlic, and other ingredients to form a thick batter. This batter is shaped into balls and deep-fried until golden and crispy. These balls are then tossed in a vibrant Manchurian sauce made with soy sauce, chili sauce, vinegar, garlic, and onions.

Whether you’re a fan of street-style Indian-Chinese food or simply looking to add more vegetables to your meals in a fun way, this recipe is for you.

2. Ingredients

For the Cabbage Balls:

3 cups shredded cabbage (tightly packed)
1 small carrot, grated (optional)
2 tablespoons finely chopped spring onions
1 green chili, finely chopped
1 teaspoon ginger-garlic paste
Salt to taste
2 tablespoons corn flour (cornstarch)
2 tablespoons all-purpose flour (maida)
1 tablespoon rice flour (for extra crispiness)
Oil for deep frying

For the Manchurian Sauce:

2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 green chilies, slit or chopped
2-3 tablespoons chopped spring onions (white and green parts)
1 small onion, chopped
1 tablespoon soy sauce
1 tablespoon red chili sauce
1 teaspoon vinegar
1 teaspoon tomato ketchup
1 teaspoon sugar (optional)
Salt to taste
¼ teaspoon black pepper
¼ cup water (adjust as needed)
1 teaspoon cornflour mixed with 2 tablespoons water (slurry)
Spring onion greens for garnish

3. How to Make Cabbage Manchurian

Step-by-Step Instructions

Step 1: Prepare the Cabbage Mixture

Wash and shred the cabbage finely. Sprinkle some salt over it and leave it for 10 minutes. This helps release moisture.
Squeeze out excess water from the cabbage using your hands or a muslin cloth.
Transfer to a mixing bowl and add grated carrot, green chilies, spring onions, ginger-garlic paste, and the flours (corn flour, all-purpose flour, and rice flour).
Mix well to form a thick mixture. Do not add extra water. The cabbage should release enough moisture.

Step 2: Shape the Balls

Grease your palms and shape small portions of the mixture into round balls.
If the mixture feels too wet, add a bit more flour. If too dry, sprinkle a tiny bit of water.

Step 3: Fry the Balls

Heat oil in a deep frying pan over medium-high heat.
Gently drop the cabbage balls into the hot oil, a few at a time.
Fry until golden brown and crisp. Do not overcrowd the pan.
Remove and place on a paper towel to drain excess oil.

4. How to Make Manchurian Sauce

Heat 2 tablespoons oil in a wok or large pan.
Add garlic, ginger, and green chilies. Sauté for 30 seconds.
Add chopped onions and spring onions. Stir-fry on high flame for a minute.
Pour in soy sauce, red chili sauce, ketchup, vinegar, and sugar. Mix well.
Add salt and pepper.
Add water and bring the mixture to a boil.
Stir in the cornflour slurry and cook until the sauce thickens slightly.
Toss in the fried cabbage balls and coat evenly with the sauce.
Garnish with spring onion greens and serve hot.

5. Dry vs Gravy: Which One to Choose?

Dry Cabbage Manchurian is best served as a starter or snack.
Gravy version works well as a main course when paired with fried rice or noodles.

To make a gravy version, simply increase the amount of water and cornflour slurry to create a rich, thick sauce that coats the balls generously.

6. Expert Tips & Tricks

Always squeeze excess water from cabbage for a crispier result.
Rice flour enhances crispiness – don’t skip it.
Adjust chili and pepper based on your spice tolerance.
Fry the balls on medium heat to ensure they cook inside without burning outside.
If you're health-conscious, you can air fry or bake the cabbage balls instead of deep frying.

7. Variations

Baked Version: Brush shaped balls with oil and bake at 200°C (400°F) for 25-30 minutes or until crisp.
Air Fryer Version: Preheat to 200°C, air fry for 15-18 minutes.
Gluten-Free: Use gram flour or chickpea flour instead of maida.
Add-ins: You can mix in finely chopped bell peppers or onions into the cabbage mixture for more texture.

8. Serving Suggestions

Serve dry Cabbage Manchurian as an appetizer with schezwan sauce or green chutney.
Serve the gravy version hot with steamed rice, fried rice, or noodles.
Garnish with fresh coriander or sesame seeds for an extra touch.

9. Storage and Reheating

Store leftover Manchurian in an airtight container in the refrigerator for up to 2 days.
Reheat in a pan or microwave. Add a splash of water to loosen the sauce if needed.
Re-frying is not recommended as it can make the balls too oily.

10. Nutritional Info (Approximate per serving)

Calories: 220 kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Fiber: 2g
Sugar: 2g

Note: Nutritional values may vary based on specific ingredients and serving size.