Cabbage Manchurian

5 from 4 votes

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

Cook Time 40

Total Time 55

Servings servings

Calories 92kcal

Author Meesha

Equipment

cast iron skillet or non-stick pan

Ingredients

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

1 tablespoon soy sauce or to taste
1 tablespoon cornstarch
1-2 teaspoons sriracha or sambal oelek**
1 teaspoon rice vinegar
1 teaspoon dark soy sauce optional, for color
1 teaspoon coconut sugar or other granulated sweetener

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

Instructions

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!

Notes

*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.

Nutrition