The most popular and sought-after Indo-Chinese dish, Cabbage Manchurian, mainly features cabbage bearing crispy and flavourful balls. Inspired by the assimilation of Chinese flavours with Indian spices, Cabbage Manchurian is a variation of the traditional Manchurian, with finely chopped cabbage mixed with a blend of herbs and flour to create the perfect crunch in each dumpling. Preparation begins with the fine chopping or grating of the cabbage and mixing that up with seasonings: garlic, ginger, green chillies, and soy sauce. A pinch of all-purpose flour and cornstarch binds the mixture together, forming a dough that holds well when shaped. These are later formed into small balls and deep-fried until golden brown. Thus, Manchurian balls are crispy and satisfying. They are fried and tossed with a light sauce flavoured by soy, vinegar, and a hint of tomato ketchup to give it a bit of sweetness. Some garlic, ginger, and scallions are added to provide savoury flavours, and cornstarch is used to thicken into a nice, glossy, sticky coating. They are generally garnished with fresh spring onion sprigs. Cabbage manchurian is the perfect choice if you are looking for an accompaniment with fried rice. Let's try out the cabbage manchurian recipe today.

• 3 cup cabbage
• 1/2 tsp pepper powder
• 1/4 cup maida
• 1 1/2 tsp chilli powder
• 4 tbsp oil
• 2.4 tbsp cornflour
• 1 tsp salt
• 1 tsp ginger garlic paste
• 1 chilli
• 2 tbsp soy sauce
• 1/2 onion
• 1 tbsp chilli sauce
• 2 tbsp vinegar
• 2 tbsp tomato sauce
• 1/2 capsicum
• 2 tbsp spring onion
• 5 clove garlic
• 1 inch ginger

• Begin the recipe of Cabbage Manchurian by finely chopping three cups of cabbage and putting it in a large mixing bowl. Add to the cabbage one teaspoon of chilli powder, 1/2 teaspoon of pepper powder, and 1/2 teaspoon salt.
• Then add one teaspoon of ginger garlic paste. Mix the contents well.
• Mix in ¼ cup maida and 2 tbsp cornflour to the cabbage mixture. Everything should be well mixed so it can form a dough-like consistency.
• Grease your hands with oil and shape them into small, marble-sized balls. Ensure the balls are tightly bound together so they do not break when frying.
• Pour oil into a deep frying pan over a medium flame. When hot, drop the cabbage balls carefully in batches.
• Stir occasionally to cook evenly until they become golden brown and crispy on all sides.
• Remove the fried balls from the oil and place them on paper towels to drain extra oil. Set aside while preparing the sauce.
• Heat two tablespoons of oil over medium-high to prepare the Manchurian sauce.
• Add chopped chilli, five cloves of garlic, and a 1-inch piece of ginger to the pan and stir-fry for around a minute until fragrant. Then add in 1/2 chopped onion, two tablespoons of chopped spring onion, and 1/2 chopped capsicum or bell pepper.
• Stir on high flame for 2-3 minutes so the vegetables remain crispy yet soft.
• Add the tomato sauce, vinegar, soy sauce, and chilli sauce into the pan, stirring nicely so all the sauces combine well. Season with 1/2 teaspoon salt and 1/2 teaspoon chilli powder and stir so that the sauces get well incorporated.
• Add in 1/2 cup of water to prevent the sauce from burning and create a base.
• Mix 1 tsp of cornflour with ¼ cup of water separately. Add this slurry into the pan and stir until the mixture thickens. Let the sauce get glazy and slightly thickened; then, you can add fried cabbage balls carefully.
• Stir gently to coat the balls with the sauce without breaking them. End by sprinkling two tablespoons of chopped spring onions over the “Cabbage Manchurian recipe” and stirring gently.
• Serve the "Cabbage Manchurian" hot, garnished with extra spring onions, should you like.