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–+ servings

Cabbage Veg Manchurian

Crispy cabbage fritters tossed in a glossy, garlicky sauce, perfect for a quick meal or a cozy gathering. This Indo-Chinese delight is easy to make and deeply satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine Indo-Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the cabbage balls

  • 3 cups packed cups finely shredded cabbage
  • 1 small onion, very finely chopped
  • 2 green chilies, minced, optional
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon soy sauce
  • 1 teaspoon black pepper
  • 1 teaspoon salt, adjust to taste
  • 1/2 cup all purpose flour
  • 1/3 cup cornflour or cornstarch
  • Oil for frying or air frying

For the sauce

  • 1 tablespoon oil
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 3 tablespoons chopped spring onion whites, plus greens for garnish
  • 1 to 2 green chilies, slit
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon chili sauce or sriracha
  • 1 tablespoon ketchup for a hint of sweetness
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar, optional
  • 3/4 cup water
  • 1 tablespoon cornflour mixed with 2 tablespoons water, to thicken

Optional add ins

  • Sliced bell pepper, mushrooms, or carrots can be tossed into the sauce for extra texture and color.
  • Toasted sesame seeds for a nutty finish.

Instructions
 

Preparation

  • Salt the cabbage. Toss shredded cabbage with salt and let it sit for 10 minutes. Squeeze out the water as much as you can. This helps the balls get crisp instead of soggy.
  • Mix the batter. Add onion, chilies, ginger garlic paste, soy sauce, pepper, all purpose flour, and cornflour. You want a sticky mix that holds shape. If it feels dry, add a teaspoon of the squeezed cabbage water. If too wet, sprinkle a bit more flour.

Cooking

  • Heat oil over medium. Drop small spoonfuls of the mixture into the oil and fry until deep golden and crisp. If air frying, brush with oil and cook at 390 F until browned and firm, flipping once. Keep the balls on a rack so they stay crisp while you make the sauce.
  • In a hot pan, add oil, then garlic and ginger. Sauté until fragrant. Add spring onion whites and chilies, then soy sauce, vinegar, chili sauce, ketchup, pepper, and sugar. Pour in water and bring to a simmer. Stir in cornflour slurry and cook until glossy and thick.
  • Add the cabbage balls and coat well. For dry style, use less sauce or let it reduce a bit more. For gravy style, loosen with a splash of water. Garnish with spring onion greens.

Notes

Get the cabbage dry. Moisture is the enemy of crisp. Squeeze the salted cabbage well, and don’t be shy about pressing it in your palms. The drier it is, the better the texture. Adjust the sauce to taste based on your preference.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g
Keyword Cabbage Manchurian, Crispy Cabbage Fritters, Easy Comfort Food, Indo-Chinese Recipe, Veg Manchurian
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