Cabbage Manchurian, a popular Indo-Chinese dish is made by deep-frying cabbage balls and then tossed in a tangy and spicy sauce. It’s a delightful appetiser or side dish that pairs well with fried rice or noodles. Here’s a recipe for Cabbage
About the Recipe:
Cabbage Manchurian is a popular Indo-Chinese dish that combines the crunchiness of deep-fried cabbage balls with a tangy and flavorful sauce. It is known for its unique blend of Chinese and Indian flavours, making it a favourite among food lovers.
The dish typically starts with shredded cabbage that is mixed with a batter made of all-purpose flour (maida), cornstarch, ginger-garlic paste, soy sauce, red chilli powder, and salt. This mixture is then shaped into small balls and deep-fried until crispy and golden brown. The deep-frying process gives the cabbage balls a delightful crunch while retaining the tenderness of the cabbage inside.
The sauce used in Cabbage Manchurian is a combination of various sauces and seasonings. It includes ingredients like finely chopped garlic, ginger, onions, bell peppers (capsicum), soy sauce, tomato ketchup, chilli sauce, vinegar, and cornstarch slurry. These ingredients are cooked together to create a tangy, savoury, and slightly spicy sauce that coats the fried cabbage balls.
Cabbage Manchurian is a delicious and versatile dish that showcases the fusion of Chinese and Indian cuisines. It offers a burst of flavors and textures, making it a favorite choice for those who enjoy the vibrant and spicy flavors of Indo-Chinese cuisine.
Serving Suggestions:
Cabbage Manchurian is often served as an appetiser or a side dish. It pairs well with steamed or fried rice, noodles, or even as a filling in wraps or sandwiches. The dish is garnished with chopped spring onions (scallions) to add a fresh and aromatic touch.
Tips:
Here are a few tips to keep in mind when making Cabbage Manchurian.
Shred the cabbage finely to ensure even cooking and a better texture in the final dish.
Adjust the spice levels according to your preference. You can add more or less chilli sauce, red chilli powder, or ginger-garlic paste to suit your taste.
To make the dish healthier, you can pan-fry the cabbage balls instead of deep-frying them. Simply coat the balls with a little oil and cook them on a non-stick pan until they turn crispy.
The cornstarch slurry helps thicken the sauce. Adjust the amount of slurry based on the desired consistency of the sauce.
For added flavour and variety, you can experiment with different vegetables in the Manchurian balls. Carrots, beans, and mushrooms are popular options.
For a non-vegetarian version, you can add finely chopped cooked chicken or shrimp to the Manchurian sauce.
The spring onions not only provide a vibrant green colour but also add a mild onion flavour that compliments the dish perfectly.
Thus, Cabbage Manchurian is a delightful combination of Chinese and Indian flavours that satisfies both the crunch and the zest cravings, making it a popular choice for lovers of Indo-Chinese cuisine.
Hope you liked the recipe!
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Cabbage Manchurian
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
Cabbage Manchurian, a popular Indo-Chinese dish is made by deep-frying cabbage balls and then tossed in a tangy and spicy sauce. It’s a delightful appetiser or side dish that pairs well with fried rice or noodles. Here’s a recipe for Cabbage Manchurian:
Ingredients
For the Manchurian Balls
- 4 cups shredded cabbage
- ½ cup all-purpose flour (maida)
- ¼ cup cornstarch
- ½ teaspoon ginger-garlic paste
- 1 teaspoon soy sauce
- ½ teaspoon red chili powder
- Salt to taste
- Oil for deep frying
For the Sauce
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- ½ cup finely chopped onions
- ½ cup finely chopped bell peppers (capsicum)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt to taste
- ¼ cup chopped spring onions (scallions) for garnish
Instructions
For the Manchurian Balls
- In a mixing bowl, combine the shredded cabbage, all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, red chili powder, and salt. Mix well until the cabbage is coated evenly with the batter.
- Heat oil for deep frying in a pan or kadhai over medium heat. Once the oil is hot, drop spoonfuls of the cabbage mixture into the oil and fry until they turn golden brown and crisp. Remove them using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
For the Sauce
- In a separate wok or pan, heat 2 tablespoons of oil over medium heat.
- Add the chopped garlic and ginger and sauté for a minute until fragrant.
- Add the finely chopped onions and bell peppers (capsicum) to the pan.
- Stir-fry for a few minutes until the vegetables are slightly softened.
- In a small bowl, mix together soy sauce, tomato ketchup, chilli sauce, vinegar, and salt.
- Add this sauce mixture to the pan and stir well to combine with the vegetables.
- In a separate bowl, make a slurry by mixing cornstarch with water.
- Add the cornstarch slurry to the pan and cook for a couple of minutes until the sauce thickens.
- Add the fried cabbage balls to the pan and gently toss them in the sauce until they are coated evenly.
- Cook for an additional 1-2 minutes to allow the flavours to blend.
- Garnish with chopped spring onions (scallions).
- Serve hot with cooked white rice or fried rice, noodles or chow mein.
Notes
- Ensure that the cabbage is shredded finely to achieve a better texture for the Manchurian balls.
- Adjust the spice levels according to your preference by adding more or less chilli sauce and red chilli powder.
- To make the dish healthier, you can pan-fry the Manchurian balls instead of deep-frying them.
- Simply coat the balls with a little oil and cook them on a non-stick pan until they turn crispy.
- The cornstarch slurry helps thicken the sauce. Adjust the amount of slurry based on the desired consistency of the sauce.
- For added flavour and variety, you can experiment with different vegetables in the Manchurian balls. Carrots, beans, and mushrooms are popular options.
- The spring onions not only provide a vibrant green colour but also add a mild onion flavour that compliments the dish perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indo Chinese
