Vegetable Manchurian is one of the famous Indo Chinese street food of India. Similarly, Cabbage Manchurian is another version of vegetable manchurian in which solely cabbage is used to make round fritters which is cooked in a mixture of sauces. Cabbage Manchurian is a side dish eaten with chowmein, fried rice etc. In this blog I will be sharing the recipe of cabbage manchurian which I make when there is no much options in vegetables.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 2
Course: Side Dish
Cuisine: Indo Chinese

Ingredients:
Finely Chopped Cabbage 2 1/2 cups
Finely Chopped Garlic 1 1/2 tbsp
Finely Chopped Ginger 1 1/2 tbsp
Finely Chopped Green Chilies 1/2 tbsp
Corn Flour 2 tbsp
Diced Onions 1/2 cup
Diced Capsicum 1/2 cup
Black Pepper Powder 2 tsp
Soy Sauce 1 tsp
Red Chili Sauce 1 tsp
Green Chili Sauce 1 tsp
Tomato Ketchup 1 tbsp
Vinegar 1/2 tsp
Salt to taste
Water as required
Oil for frying
Chopped Corriander Leaves/ Spring Onions 1/4 cup

Directions:

1. In a deep bowl, take the chopped cabbage. Add half of the chopped ginger, garlic, half of the pepper powder with salt and mix well. To this mixture add corn flour to bind the mix. To see whether the cabbage mixture is binded or not, take small portion of the mixture and make balls. If the balls are formed, then its done. If the balls doesn’t form then add more corn flour and mix well to get a dough like mixture.
2. Once the dough is done, take small portions of the mixture onto your palm and roll out small sized balls. I got around 10-12 medium sized balls. Keep the balls in the fridge for around 15 minutes before deep frying the cabbage balls.
3. While the cabbage balls are resting in the fridge, prepare the sauce. Take a pan and heat it on medium low flame, then add 2 tbsp of oil to it. Once oil is heated, saute the remaining ginger-garlic, chopped green chilies. Then add the diced onion and capsicum and saute them well. Then add all the sauces i.e. soy sauce, red chili sauce, green chili sauce, tomato ketchup and vinegar. Mix well and also add 1/4 cup of water. Cook for sometime and then remove it from the heat. Keep the sauce aside.
4. Take out the cabbage balls from the fridge. Heat sufficient amount oil in a deep pan to deep fry the cabbage balls. Once the oil is heated well, deep fry the cabbage balls till golden brown. Keep the fried cabbage balls on the tissue paper to soak the excess oil.
5. Now heat the sauce once again on medium heat, then add the fried cabbage balls in the sauce and mix well. Cook the balls in the sauce for 5-10 minutes. If the sauce is too thin then add corn flour slurry (corn flour and water mixture) to the sauce and cook till the sauce becomes thick.
   Once done, garnish the cabbage manchurian with chopped coriander leaves or spring onions and serve hot as a starter dish or as a side dish with chow mein, fried rice etc.