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A bowl of cabbage manchurian serve with spoon with green onion, water, and rice beside.
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5 from 4 votes

Cabbage Manchurian

This cabbage Manchurian features flavorsome vegetable balls cooked in a thick savory sauce packed with flavors. A naturally vegan side dish that even meat-eaters will love. Instructions are provided for baking, air-frying, or deep-frying. 
Course Side Dish
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 92kcal
Author Meesha


For Manchurian balls

  • 3 cups cabbage finely chopped
  • 1 clove garlic minced
  • ¼ medium red onion chopped
  • ¼ cup chopped green onion
  • 3 tablespoons all purpose flour *
  • 3 tablespoons cornstarch or tapioca starch/potato starch
  • 2 teaspoons sriracha
  • ½ teaspoon salt or to taste

For Manchurian sauce

For gravy

  • ¾ medium red onion diced
  • 3 cloves garlic minced
  • 2 teaspoons minced ginger
  • ½ stalk celery finely chopped
  • ¼ green pepper finely chopped
  • 1 ¼ cup water


Making Manchurian balls

  • If you have decided on baking your veg balls, preheat oven too 200C/400F.
  • In a large bowl, combine all ingredients needed to make cabbage Manchurian. Mix until everything is just well combined.
  • Using wet hands and utensils, scoop out a tablespoon of dough, and shape it into a ball. If the mixture is too wet to hold its shape, add more flour, a teaspoon at a time. Repeat for the remaining dough.
  • Oven – Spray them with some cooking spray. Bake them for 40 minutes, turning them halfway through.
    Air fryer – Spray on some cooking spray and cook them for 20-25 minutes at 200C/400F.
    Deep-frying – Heat up 1.5-2 inches of oil in a deep skillet or wok over medium-high heat. Fry a couple of them at a time or a few minutes, or until the are golden brown.

Making gravy

  • Combine all ingredients needed for the sauce and mix well.
  • Heat a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high heat. Add in onion and saute until translucent, about 2-3 minutes.
    ¾ medium red onion
  • Add garlic and ginger next. Fry for a minute.
    3 cloves garlic, 2 teaspoons minced ginger
  • Now, add diced green pepper and celery. Cook for a few minutes or until veggies has softened.
    ½ stalk celery, ¼ green pepper
  • Pour water into the pan and bring it to a boil. Then, add your Manchurian sauce and cook until gravy is glossy and thick.
    1 ¼ cup water
  • Lastly, stir in Manchurian balls. It is ready to be served!


*All-purpose flour - To make these veg balls gluten-free, use chickpea flour, rice flour, or gluten-free blend in place. 
**Sriracha - Sambal oelek is an excellent substitute for it. You can reduce or even omit it to make this dish less spicy. 
Making dry Manchurian - omit the vegetable stock and cornstarch. Simply add all seasonings together with the vegetable balls, and toss to coat. 
Helpful tips
  • Make sure to dry your veggies thoroughly before using them. You can either pat them dry using a kitchen towel or air dry in a large colander. 
  • You can either chop your veggies by hand or with a food processor. I use the food processor as it is much quicker and more efficient. 
  • Avoid overmixing your dough. This is to prevent the development of gluten that will cause your cabbage Manchurian balls to turn chewy and tough. 
  • Shape and bake Manchurian immediately after mixing. The longer the dough sits, the more water the vegetables will release, resulting in a watery dough. 
Nutrition info is calculated using the baked option. 


Calories: 92kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 728mg | Potassium: 212mg | Fiber: 3g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg