Cabbage Manchurian Recipe

Cabbage Manchurian is a delicious Indo-Chinese fusion dish where shredded cabbage is transformed into crispy fritters and tossed in a bold, savory sauce. I love how the crunchy texture of the cabbage balls pairs perfectly with the sweet, spicy, and tangy flavors of the Manchurian sauce. It’s a fantastic appetizer or side that brings the best of both worlds—Indian spices and Chinese-style sauces—right to my table.

Why You’ll Love This Recipe

I love making Cabbage Manchurian because it’s an exciting twist on traditional Manchurian. It’s vegetarian, budget-friendly, and absolutely loaded with flavor and crunch. The recipe is perfect when I want something different from the usual takeout or want to impress guests with a unique starter. Plus, I can choose between the dry or gravy version depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cabbage balls:

• Finely shredded cabbage
• All-purpose flour
• Cornstarch
• Ginger-garlic paste
• Green chilies, finely chopped
• Spring onions (white part), finely chopped
• Salt
• Black pepper
• Oil (for frying)

For the Manchurian sauce:

• Oil
• Garlic, finely chopped
• Ginger, finely chopped
• Green chilies, finely chopped
• Onion, chopped
• Bell pepper, chopped (optional)
• Soy sauce
• Tomato ketchup
• Red chili sauce
• Vinegar
• Cornstarch slurry (cornstarch mixed with water)
• Spring onions (green part, for garnish)
• Salt to taste

Directions

1. I start by mixing shredded cabbage, flour, cornstarch, ginger-garlic paste, green chilies, spring onions, salt, and pepper in a bowl. I let it sit for a few minutes so the cabbage releases moisture, then form small balls from the mixture.

2. I heat oil in a deep pan and fry the cabbage balls in batches until golden and crispy. Then I drain them on paper towels and set them aside.

3. For the sauce, I heat oil in a wok or pan and sauté the garlic, ginger, and green chilies until fragrant.

4. I add the onions (and bell peppers, if using) and cook until slightly softened.

5. I stir in soy sauce, ketchup, chili sauce, vinegar, and a little water. I bring the sauce to a simmer.

6. I add the cornstarch slurry and stir until the sauce thickens.

7. I gently toss in the fried cabbage balls and mix until they’re well coated with the sauce.

8. I garnish with chopped green onions and serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I go for the dry version by reducing the sauce and keeping it thick—great for serving as a starter. For the gravy version, I add more water or vegetable broth to the sauce and serve it over steamed rice or noodles. I also like mixing in some grated carrot or finely chopped mushrooms into the cabbage balls for extra flavor and nutrition.

storage/reheating

Cabbage Manchurian is best enjoyed fresh for maximum crispiness. But if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use an oven or air fryer to bring back some of the crisp texture. I avoid the microwave if I want to keep the cabbage balls from getting soggy.

FAQs

Can I bake or air fry the cabbage balls instead of deep frying?

Yes, I’ve had good results baking them at 400°F (200°C) until golden or air frying at the same temperature for about 12–15 minutes. They’re slightly less crispy but still tasty.

What’s the difference between dry and gravy Manchurian?

The dry version has a thicker, clingy sauce and works great as an appetizer. The gravy version has more liquid and is better served with rice or noodles.

Can I make this gluten-free?

Yes, I use gluten-free flour or rice flour in place of all-purpose flour and ensure that my soy sauce is gluten-free.

How do I keep the cabbage balls from falling apart while frying?

I make sure the mixture is tight and not too wet. If it feels loose, I add a bit more flour or cornstarch until the balls hold their shape.

Can I prepare the cabbage balls in advance?

I usually shape and refrigerate the balls ahead of time, then fry them just before serving for the best texture.

Conclusion

Cabbage Manchurian is one of those dishes that always gets rave reviews whenever I serve it. It’s crispy, flavorful, and full of that irresistible Indo-Chinese flair. Whether I’m making it for a party or just to spice up a weeknight dinner, it never disappoints. I love how flexible and fun it is to make—and eat.