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A serving of delicious Cabbage Manchurian ready to be eaten.

10-Minute Cabbage Manchurian

This quick and easy recipe creates delicious Cabbage Manchurian in just 10 minutes, featuring crispy cabbage balls tossed in a flavorful Indo-Chinese sauce. Perfect as an appetizer or a side dish for a weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Bowl
  • Deep pan or wok
  • Slotted spoon
  • Paper towels

Ingredients
  

For the Cabbage Balls

  • 2 cups Cabbage finely shredded or minced
  • 2 tablespoons All-purpose flour (Maida)
  • 2 tablespoons Cornflour (Cornstarch)
  • 1 teaspoon Ginger-garlic paste
  • 1 Green chilies finely chopped (adjust to spice preference)
  • 1 teaspoon Soy sauce
  • Salt To taste
  • 1/2 teaspoon Black pepper
  • 1-2 tablespoons Water only if needed for binding
  • Oil For deep frying

For the Manchurian Sauce

  • 1 tablespoon Oil
  • 2 cloves Garlic minced
  • 1 inch piece Ginger grated or finely minced
  • 1 Green chilies slit (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 Vinegar rice vinegar or white vinegar
  • 1 tablespoon Tomato ketchup
  • 1 teaspoon Sugar or to taste
  • 1/2 cup Water or Vegetable broth
  • 1 teaspoon Cornflour slurry 1 teaspoon cornflour mixed with 2 tablespoons water (for thickening)
  • Spring onion greens For garnish

Instructions
 

Cabbage Balls

  • Combine shredded cabbage, flours, ginger-garlic paste, chilies, soy sauce, salt, and pepper in a bowl; mix well, adding water if needed for binding.
  • Form small balls from the mixture, then deep-fry them in batches in hot oil until golden brown and crispy. Drain the fried balls on paper towels to remove excess oil.

Manchurian Sauce

  • Heat oil in a separate wok over high heat; add minced garlic, ginger, green chilies, onion, and bell pepper, then stir-fry rapidly for about 1 minute.
  • Pour in soy sauce, vinegar, tomato ketchup, sugar, and water or vegetable broth, then bring the sauce to a quick boil.
  • Whisk the cornflour slurry and slowly add it to the boiling sauce, stirring constantly until it thickens and becomes glossy, then cook for 30 more seconds.
  • Add the fried cabbage balls to the thickened sauce and toss gently to ensure they are evenly coated.
  • Transfer to a serving dish, garnish with chopped spring onion greens immediately, and serve hot.

Notes

For extra crispiness, you can double-fry the cabbage balls. Make sure to adjust the spice level by adding more or fewer green chilies depending on your preference. Serve immediately for best taste and texture.