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Cabbage Manchurian
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A picture of Cabbage Manchurian.

Cabbage Manchurian

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Great with noodles

Great with noodles

Read more

Cabbage Manchurian

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Great with noodles

Great with noodles

Read more
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Ingredients

  • 1 tbspGarlic (finely chopped)
  • 1/2 cupWater
  • 1/2 tsp(or to taste) Salt
  • 1 tspChilli powder
  • 1 tbspChilli sauce
  • 2 tbspTomato sauce
  • 2 tbspSoy sauce
  • 2 tbspVinegar
  • 1/4 cup+ 2 tbsp (for garnish) Spring onion (finely chopped)
  • 1/2Capsicum (chopped)
  • 1small Onion (chopped)
  • 1 tspGinger (finely chopped)
  • 2 1/2 cupsCabbage (finely chopped)
  • 1 cupfinely grated carrot
  • 2 tbspOil
  • 1Green chilli (finely chopped)
  • as neededOil (for frying)
  • 1 tbspGinger garlic paste
  • 1/2 tsp(or to taste) Salt
  • 1 tspBlack pepper powder
  • 1 tspChilli powder
  • 1 tbspSemolina
  • 1/4 cupPlain flour
  • 2 tbspCorn flour
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Steps

  1. 1

    In a bowl, mix cabbage, chilli powder, pepper, salt, and ginger garlic paste. Squeeze and combine well.

    A picture of step 1 of Cabbage Manchurian.
    A picture of step 1 of Cabbage Manchurian.
    A picture of step 1 of Cabbage Manchurian.
  2. 2

    A picture of step 2 of Cabbage Manchurian.
    A picture of step 2 of Cabbage Manchurian.
    A picture of step 2 of Cabbage Manchurian.
  3. 3

    A picture of step 3 of Cabbage Manchurian.
  4. 4

    Add plain flour and corn flour. Mix to form a dough using only cabbage moisture.

    A picture of step 4 of Cabbage Manchurian.
    A picture of step 4 of Cabbage Manchurian.
    A picture of step 4 of Cabbage Manchurian.
  5. 5

    Grease hands, shape into small balls.

    A picture of step 5 of Cabbage Manchurian.
    A picture of step 5 of Cabbage Manchurian.
    A picture of step 5 of Cabbage Manchurian.
  6. 6

    Deep fry balls in hot oil on medium heat until golden and crisp. Drain and set aside.

    A picture of step 6 of Cabbage Manchurian.
    A picture of step 6 of Cabbage Manchurian.
    A picture of step 6 of Cabbage Manchurian.
  7. 7

    For sauce, heat oil. Stir fry green chilli, garlic, and ginger on high heat.

    A picture of step 7 of Cabbage Manchurian.
    A picture of step 7 of Cabbage Manchurian.
  8. 8

    Add onion, spring onion, and capsicum. Stir fry on high.

    A picture of step 8 of Cabbage Manchurian.
    A picture of step 8 of Cabbage Manchurian.
  9. 9

    A picture of step 9 of Cabbage Manchurian.
  10. 10

    Add tomato sauce, vinegar, soy sauce, chilli sauce, and salt. Mix well.

    A picture of step 10 of Cabbage Manchurian.
    A picture of step 10 of Cabbage Manchurian.
    A picture of step 10 of Cabbage Manchurian.
  11. 11

    Add 1/4 cup water to prevent burning.

    A picture of step 11 of Cabbage Manchurian.
  12. 12

    Mix 1 tsp corn flour with 1/4 cup water to make a slurry. Add to sauce, cook until glossy.

    A picture of step 12 of Cabbage Manchurian.
    A picture of step 12 of Cabbage Manchurian.
    A picture of step 12 of Cabbage Manchurian.
  13. 13

    Add fried balls and 2 tbsp spring onion. Gently coat with sauce.

    A picture of step 13 of Cabbage Manchurian.
    A picture of step 13 of Cabbage Manchurian.
    A picture of step 13 of Cabbage Manchurian.
  14. 14

    Serve hot with noodles or rice.

    A picture of step 14 of Cabbage Manchurian.
    A picture of step 14 of Cabbage Manchurian.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on November 12, 2025 14:14
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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