Cabbage Manchurian Recipe – Delicious Appetizer

Sweet, crispy, and spicy cabbage Manchurian is a delectable Indo-Chinese appetizer food. While the majority of people only have a familiarity with the Gobi Manchurian, Chinese cuisine also includes a well-known Cabbage Manchurian recipe. You just need a few ingredients to prepare this cabbage Manchurian, and it comes together quickly. Add the Manchurian balls to the gravy a few minutes before serving if you’re making this ahead of time.

Cabbage Manchurian can be prepared in both gravy and dry versions and complements well with stir-fried noodle and fried rice recipes. A perfect starter for small get together and parties, kids will love this starter and the adults will enjoy it equally. The crucial part in the preparation of the recipe is in making Manchurian balls, and with basic ingredients, the cabbage Manchurian will come out delicious and flavourful.

Origin of Indo-Chinese cuisine

Indian Chinese cuisine is said to have been created by Hakka Chinese businessmen who came to Kolkata in the late 1700s when it was the heart of the British Empire in India. Chinese immigrants at the time worked mostly as silk traders, dentists, carpenters, and proprietors of leather tanneries. They also began preparing their meals with local items. After making a living by selling food on the street, they opened Indian Chinese restaurants in Tiretta Bazaar and Tangra, two Chinatowns in Kolkata.

The meal is an Indianized version of Chinese fare that incorporates soy sauce and vinegar along with the deep-fried, hot spices that Indians adore. Indian Chinese cuisine is unique in that it uses dried red chilies instead of the traditional Sichuan peppercorns in Schezwan sauce, which is the Indian spelling of Sichuan. Manchurian cuisine is another option, where meat and vegetables are battered and fried in a hot soy sauce with traditional Indian seasonings like garlic, ginger, and cumin.

Ingredient used in Cabbage Manchurian recipe

Vegetables– carrots and cabbage are used in this recipe. You can include any more vegetables you like.

Ginger, garlic, and onion – these ingredients are finely chopped and added to the Manchurian sauce.

Sauces and vinegar  – Tomato ketchup, soya sauce, red chilli sauce and vinegar are used for the flavouring of the Manchurian recipe

Corn flour – corn flour is used to prepare the cornflour slurry, which thickens the gravy on addition to the recipe.

Manchurian masala – A 100g pack of Manchurian masala is added while preparing the Manchurian balls. The ingredients present in the pack help in the binding of the grated vegetables. 

Ingredients for the cabbage Manchurian recipe

For the Manchurian gravy 

Finely chopped onion – 1

Finely chopped garlic – 8 cloves

Finely chopped ginger – 1 -inch

Tomato ketchup – 1 tbsp

Soya sauce – 1 tsp

Corn flour – 1 tbsp

Vinegar – 1 tsp

Red chilli sauce – 1 tsp

Spring onion green – 1 tbsp

To prepare Manchurian balls

Grated carrot – 2

Grated cabbage – 1 ½ cup

Ginger garlic paste – 1 tsp

Manchurian masala – 1 pack (100g)

Method to prepare Cabbage Manchurian recipe

1. In a large bowl take 2  grated carrots, 1 ½ cups grated cabbage, 1 tsp ginger garlic paste, and 1 pack Manchurian masala and mix well.
2. Water starts releasing from the ingredients add all-purpose flour and cornstarch if required.
3. Make small equal-sized balls from the mixture and keep them aside.
4. Heat oil in a deep-bottomed pan, as it heats drop the Manchurian balls carefully into the oil.
5. Fry the balls until brown and crisp on medium flame.
6. Fry the Manchurian balls well on all sides.
7. Remove the fried Manchurian balls from the oil and place them on tissue paper to remove excess oil.
8. Set aside the Manchurian balls.

Preparation of Manchurian gravy

1. In a small bowl make a paste of 1 tbsp corn flour and ½ cup water, the paste is also termed a cornflour slurry.
2. In a small bowl mix 1 tbsp tomato ketchup, 1 tsp soya sauce, 1 tsp vinegar, and 1 tsp red chilli sauce and keep it aside.
3. Heat a thick-bottomed pan, as it heats add 2 tbsp oil, and as the oil heats add 1 finely chopped onion, 8 finely chopped garlic cloves, and 1-inch finely chopped ginger and fry well.
4. Add the sauce mixture to the pan and fry well.
5. Add the cornflour slurry and mix well.
6. Add ½ tsp salt and mix well.
7. Add the fried Manchurian balls, mix and toss well.
8. Garnish with 1 tbsp spring onion green and enjoy the hot cabbage Manchurian.

Tips and tricks to prepare Cabbage Manchurian recipe

• The combination will become watery if the shredded cabbage is kept for an extended period of time since it releases water. 
• The ingredients need to be immediately combined and fried.
• If necessary, you can add more veggies of your choice.
• To suit your tastes, adjust the sauces.
• Be cautious while adding soya sauce. If too much soy sauce is added, the taste of the gravy becomes bitter.
• While preparing the Manchurian balls, do not add water, if the mixture is very dry add 2 to 3 drops of water.
• Finely chopped onion can also be included while preparing Manchurian balls.
• Do not burn the Manchurian balls while frying, it will alter the taste of the cabbage Manchurian. Fry the Manchurian balls on medium flame and cook the balls evenly.

Cabbage Manchurian Recipe – Delicious Appetizer

Cabbage Manchurian is a simple, spicy gravy or dry appetizer, perfect for a party or a lazy Sunday craving

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Indo-Chinese

Servings 4

Calories 302 kcal

Ingredients

  

Ingredients for the cabbage Manchurian recipe

For the Manchurian garvy

• 1 Finely chopped onion
• 8 cloves Finely chopped garlic
• 1 inch Finely chopped ginger
• 1 tbsp Tomato ketchup
• 1 tsp Soya sauce
• 1 tbsp Corn flour
• 1 tsp Vinegar
• 1 tsp Red chilli sauce
• 1 tbsp Spring onion green

To prepare Manchurian balls

• 2 Grated carrot
• 1 ½ Grated cabbage
• 1 tsp Ginger garlic paste
• 1 pack 100g Manchurian masala
• Oil

Instructions

 

Method to prepare cabbage Manchurian recipe

• In a large bowl take 2 grated carrots, 1 ½ cups grated cabbage, 1 tsp ginger garlic paste, and 1 pack of Manchurian masala and mix well.
• Water starts releasing from the ingredients add all-purpose flour and cornstarch if required.
• Make small equal-sized balls from the mixture and keep them aside.
• Heat oil in a deep-bottomed pan, as it heats drop the Manchurian balls carefully into the oil.
• Fry the balls until brown and crisp on medium flame.
• Fry the Manchurian balls well on all sides.
• Remove the fried Manchurian balls from the oil and place it on tissue paper to remove excess oil.
• Set aside the Manchurian balls.

Preparation of Manchurian gravy

• In a small bowl make a paste of 1 tbsp corn flour and ½ cup water, the paste is also termed a cornflour slurry.
• In a small bowl mix 1 tbsp tomato ketchup, 1 tsp soya sauce, 1 tsp vinegar, and 1 tsp red chilli sauce and keep it aside.
• Heat a thick-bottomed pan, as it heats add 2 tbsp oil, and as the oil heats add 1 finely chopped onion, 8 finely chopped garlic cloves, and 1-inch finely chopped ginger, and fry well.
• Add the sauce mixture to the pan and fry well.
• Add the cornflour slurry and mix well.
• Add ½ tsp salt and mix well.
• Add the fried Manchurian balls, mix and toss well.
• Garnish with 1 tbsp spring onion green and enjoy the hot cabbage Manchurian.

Keyword Cabbage Manchurian

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