Classic Cabbage Manchurian
Experience the vibrant flavors of Indo-Chinese cuisine with this Classic Cabbage Manchurian recipe. Crispy cabbage fritters are tossed in a rich, savory, and slightly spicy sauce, making for a delightful appetizer or main course.
Equipment
- Large Bowl
- Deep Pan or Wok
- Slotted Spoon
- Paper Towels
Ingredients
For the Cabbage Fritters:
- 1 medium head cabbage (about 3 cups finely shredded)
- 3-4 cloves garlic minced
- 1 inch ginger grated
- 2-3 green chilies finely chopped (adjust to your spice preference)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon soy sauce
- Salt to taste
- Oil for deep-frying
For the Manchurian Sauce:
- 2 tablespoons oil
- 2-3 cloves garlic minced
- 1 inch ginger grated
- 1-2 green chilies slit (optional, for extra heat)
- 1 medium onion finely chopped (or spring onion whites)
- 1/2 bell pepper (capsicum) finely diced (optional, for color and crunch)
- 1/4 cup spring onion greens chopped, for garnish
- 1/4 cup soy sauce
- 1 teaspoon vinegar (apple cider or white vinegar)
- 1 teaspoon red chili sauce (or Schezwan sauce for more kick)
- 1 teaspoon tomato ketchup
- 1/2 teaspoon sugar (optional, balances flavors)
- 1/2 cup vegetable broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt to taste
- black pepper to taste
Instructions
Prepare the Cabbage Fritters
- Finely shred the cabbage. In a large bowl, combine shredded cabbage with minced garlic, grated ginger, chopped green chilies, all-purpose flour, cornstarch, black pepper, soy sauce, and salt. Mix well to form a dough-like consistency, adjusting with flour or water as needed.
Form and Fry
- Heat oil in a deep pan or wok over medium heat. Form golf ball-sized fritters from the mixture and carefully drop them into the hot oil, frying 4-5 at a time.
Achieve Crispiness
- Fry until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels; set aside.
Start the Sauce
- In a separate large pan or wok, heat 2 tablespoons of oil over medium-high heat. Add minced garlic, grated ginger, and slit green chilies; sauté for 30 seconds until fragrant.
Build Flavor
- Add finely chopped onion and diced bell pepper (if using). Sauté for 2-3 minutes until the onions soften slightly.
Add Sauces and Seasoning
- Pour in soy sauce, vinegar, red chili sauce, tomato ketchup, and sugar (if using). Stir well to combine.
Thicken the Sauce
- Add vegetable broth or water and bring to a simmer. Stir the cornstarch slurry and slowly pour into the simmering sauce, stirring continuously. Cook for 1-2 minutes until glossy and thickened. Season with salt and black pepper as needed.
Combine and Serve
- Just before serving, add the fried cabbage fritters to the thickened sauce. Toss gently and quickly to coat evenly.
Garnish
- Transfer to a serving dish and garnish generously with chopped spring onion greens. Serve immediately.
Notes
For a spicier kick, increase the amount of green chilies in both the fritters and the sauce, or add a pinch of red chili flakes. You can also experiment with adding other finely diced vegetables like carrots or French beans to the fritter mixture for extra flavor and nutrition. To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free. Always taste and adjust seasonings, especially salt, as soy sauce can be quite salty.