Cabbage Manchurian Recipe | Dry Leafy Vegetable Gobi Manchurian

Cabbage Manchurian Recipe

Cabbage Manchurian is a delightful dish that combines Indian and Chinese flavors. It features crispy cabbage balls coated in a thick, tangy sauce. This dish is a popular choice for evening snacks or appetizers at parties. With its crispy exterior and savory sauce, each bite is filled with flavor. This recipe will guide you in making your very own Cabbage Manchurian, ensuring it turns out perfect every time.

Why Make This Recipe

There are many reasons to make Cabbage Manchurian. Firstly, it’s an excellent way to include vegetables in your meals without compromising on taste. Cabbage is a nutritious vegetable that is rich in vitamins and minerals. It provides fiber, which is essential for good digestion. By making this dish, you can enjoy all the health benefits of cabbage while relishing a delicious treat.

Moreover, this recipe is easy to make, even for beginners. It requires simple ingredients that are often available in your pantry. You can make it quickly, making it perfect for busy weeknights or unexpected guests. Serving Cabbage Manchurian can impress your friends and family with your cooking skills, making it an ideal addition to gatherings or dinner parties.

Lastly, this dish can be customized to suit your taste. You can adjust the spice levels or add different sauces based on your preferences. This flexibility allows you to keep the dish exciting each time you prepare it.

How to Make Cabbage Manchurian

Making Cabbage Manchurian is a straightforward process. Follow the steps below carefully, and you’ll be on your way to enjoying this crunchy and flavorful dish.

Ingredients:

• 3 cups cabbage (finely chopped)
• 1 tsp chili powder
• ½ tsp pepper powder
• ½ tsp salt
• 1 tsp ginger garlic paste
• ¼ cup maida (all-purpose flour)
• 2 tbsp corn flour
• Oil (for frying)
• 2 tbsp oil (for cooking)
• 1 chili (chopped)
• 5 cloves garlic (chopped)
• 1 inch ginger (chopped)
• ½ onion (chopped)
• 2 tbsp spring onion (chopped)
• ½ capsicum (chopped)
• 2 tbsp tomato sauce
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• ½ tsp salt
• ½ tsp chili powder
• ½ cup water
• 1 tsp corn flour

Directions:

1. Prepare the Cabbage Mixture: In a large bowl, start by adding the finely chopped cabbage. Sprinkle 1 tsp chili powder, ½ tsp pepper powder, ½ tsp salt, and 1 tsp ginger garlic paste over the cabbage. Mix everything well, squeezing the mixture with your hands to combine. As you mix, the cabbage will release natural moisture, which is enough to help bind the ingredients together.

   
   

2. Form the Dough: Next, add ¼ cup maida and 2 tbsp corn flour to the cabbage mixture. Combine all the ingredients until a dough forms. Do not add any extra water; the moisture from the cabbage is just right for binding.

   
   

3. Shape the Manchurian Balls: To form the balls, grease your hands with a little oil. Take a small portion of the mixture and roll it into small ball-sized shapes. Set these aside.

   
   

4. Fry the Balls: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the cabbage balls into the oil. Fry them in batches, making sure not to overcrowd the pan. Gently stir occasionally, frying until they turn golden brown and become crispy. Once done, drain them on paper towels to remove excess oil and keep them aside.

   
   

5. Make the Manchurian Sauce: In a separate pan, heat 2 tbsp oil on high flame. Add the chopped chili, garlic, and ginger, stirring quickly to release their flavors. Then, add the chopped onion, spring onion, and capsicum. Stir-fry these vegetables on high heat until they are slightly softened.

   
   

6. Mix the Sauces: Next, incorporate 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chili sauce, ½ tsp salt, and ½ tsp chili powder into the pan. Mix everything well until the sauces are thoroughly combined.

   
   

7. Add Water: To prevent the sauce from burning, pour in ½ cup of water and let it simmer.

   
   

8. Prepare Corn Flour Slurry: In a small bowl, mix 1 tsp corn flour with ¼ cup of water to form a slurry. Pour this slurry into the sauce, stirring continuously. Cook this mixture until it becomes glossy and slightly thickened.

   
   

9. Combine and Serve: Finally, add the fried cabbage balls into the sauce. Gently mix to coat them with the sauce uniformly. Sprinkle some extra spring onions on top before serving.

   
   

You can now enjoy your freshly prepared Cabbage Manchurian, perhaps with a side of tomato sauce for dipping.

How to Serve Cabbage Manchurian

Cabbage Manchurian can be served in various ways. It is best enjoyed hot and crispy. You can serve it as an appetizer or as part of a main meal. Here are a few serving suggestions:

• As an Appetizer: Serve the Cabbage Manchurian in a bowl with small plates so that guests can help themselves. Accompany the dish with additional sauces like chili sauce, soy sauce, or ketchup for dipping.

  
  

• With Fried Rice or Noodles: This dish pairs beautifully with vegetable fried rice or stir-fried noodles. Its spicy flavor complements these staples, making them taste even better.

  
  

• Garnish: Always garnish the dish with finely chopped spring onions or cilantro. This not only enhances the presentation but also adds a fresh touch.

  
  

How to Store Cabbage Manchurian

If you have leftovers, proper storage ensures that you can enjoy the delicious flavors even later. Here’s how to store Cabbage Manchurian correctly:

• In the Fridge: Once cooled, place the leftover Cabbage Manchurian in an airtight container. It can be stored in the refrigerator for up to 3 days.

  
  

• Reheat Carefully: When reheating, make sure to do it gently. You can use a microwave, but the frying pan is a better option for restoring the crispiness. Heat a little oil in a pan and toss the Manchurian balls until they are heated through.

  
  

• Freezing for Later: If you want to store them for a longer period, you can freeze the un-fried balls. Just ensure they are well-covered to avoid freezer burn. They can last for up to a month. When you want to eat them, fry straight from the freezer.

  
  

Tips to Make Cabbage Manchurian

Here are a few tips to help you make the best Cabbage Manchurian:

• Don’t Skimp on the Mixing: Proper mixing of cabbage and other ingredients is crucial for binding. Ensure you squeeze well to release enough moisture.

  
  

• Adjust Spice Levels: If you have kids or guests who are sensitive to spice, reduce the amount of chili powder and sauces.

  
  

• Experiment with Veggies: Feel free to add other vegetables such as grated carrots or chopped bell peppers for added flavor and nutrition.

  
  

• Oil Temperature: Ensure the frying oil is hot before adding the balls. If the oil is not hot enough, the balls can absorb excess oil and turn greasy.

  
  

Variation

Cabbage Manchurian is versatile; you can switch up ingredients based on your preference:

• Vegetarian: Keep this recipe vegetarian by using all plant-based ingredients.

  
  

• Non-Vegetarian Option: If you like, you could also try adding cooked chicken or shrimp into the Manchurian sauce for a non-vegetarian twist.

  
  

• Baked Version: For a healthier alternative, you can bake the cabbage balls instead of frying. Just brush them with a little oil and bake in a preheated oven at 375°F (190°C) until golden brown and crispy.

  
  

FAQs

1. Can I use green cabbage instead of regular cabbage?

Yes, you can use green cabbage for this recipe. It will give a slightly different flavor but will still work well.

2. Is Cabbage Manchurian gluten-free?

To make it gluten-free, you can replace maida with rice flour or a gluten-free all-purpose flour blend.

3. How can I make Cabbage Manchurian less oily?

If you’re concerned about oil, you can bake the cabbage balls instead of deep frying them. They will still be delicious but will have less oil.

Cabbage Manchurian is a delightful treat that can become a staple in your kitchen. Following this recipe ensures you enjoy the best flavors while keeping it simple and enjoyable. Happy cooking!

Cabbage Manchurian

Print Recipe

A delightful dish combining Indian and Chinese flavors with crispy cabbage balls coated in a tangy sauce, perfect for snacks or appetizers.

• Total Time: 45
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 3 cups cabbage (finely chopped)
• 1 tsp chili powder
• ½ tsp pepper powder
• ½ tsp salt
• 1 tsp ginger garlic paste
• ¼ cup maida (all-purpose flour)
• 2 tbsp corn flour
• Oil (for frying)
• 2 tbsp oil (for cooking)
• 1 chili (chopped)
• 5 cloves garlic (chopped)
• 1 inch ginger (chopped)
• ½ onion (chopped)
• 2 tbsp spring onion (chopped)
• ½ capsicum (chopped)
• 2 tbsp tomato sauce
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• ½ tsp salt
• ½ tsp chili powder
• ½ cup water
• 1 tsp corn flour

Instructions

1. Prepare the Cabbage Mixture: In a large bowl, combine finely chopped cabbage, chili powder, pepper powder, salt, and ginger garlic paste. Mix well, squeezing the mixture to combine.
2. Form the Dough: Add maida and corn flour to the cabbage mixture and combine until a dough forms.
3. Shape the Manchurian Balls: Grease hands with oil and roll the mixture into small balls. Set aside.
4. Fry the Balls: Heat oil in a frying pan. Fry the cabbage balls in batches until golden brown, then drain on paper towels.
5. Make the Manchurian Sauce: In a separate pan, heat oil and sauté chopped chili, garlic, ginger, onion, spring onion, and capsicum until softened.
6. Mix the Sauces: Add tomato sauce, vinegar, soy sauce, chili sauce, salt, and chili powder to the pan and combine.
7. Add Water: Pour in water, allowing it to simmer.
8. Prepare Corn Flour Slurry: Mix corn flour with water, then add to the sauce, stirring until glossy and thick.
9. Combine and Serve: Add fried balls to the sauce and mix to coat. Garnish with spring onions before serving.

Notes

You can adjust the spice levels and customize the sauce based on your preferences. Serve with additional dipping sauces if desired.

• Author: jessica-baker
• Prep Time: 15
• Cook Time: 30
• Category: Appetizer
• Method: Frying
• Cuisine: Indian-Chinese
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg

Keywords: Cabbage, Manchurian, Appetizer, Vegetarian, Indian-Chinese