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Cabbage Manchurian
Cabbage Manchurian recipe-learn how to make this Chinese style side. This gravy dish made with cabbage, soy sauce. Perfect to serve with fried rice or noodles.
Course
Side Dish
Cuisine
Chinese
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
622
kcal
Author
Sujatha Muralidhar
Ingredients
For the cabbage balls
2
cups
cabbage
shredded
⅓
cup
all-purpose Flour
⅓
cup
corn Starch
½
teaspoon
salt
1
cup
vegetable oil
for deep frying
For the base sauce
1
tablespoon
garlic chili sauce
4
tablespoon
soy sauce
1
tablespoon
rice Vinegar
2
tablespoon
tomato ketchup
1
teaspoon
corn starch
1
cup
water
For the Manchurian
1
teaspoon
vegetable oil
1
tablespoon
garlic
minced
½
cup
green bell pepper
cubed
½
cup
onion
cubed slices
1
cup
water
Instructions
For the cabbage balls
Grate cabbage and squeeze them completely to extract its juice.
In a mixing bowl cabbage, all purpose flour, corn starch, and salt.
Combine them well.
Divide into equal portions and make small sized balls.
Heat the oil in the pan for frying. Add cabbage balls one at a time.
Fry them until it becomes crispy and golden brown in color.
Transfer them to the kitchen towel and keep aside.
For the base sauce
In a small mixing bowl, add garlic chili sauce, soy sauce, rice vinegar, tomato ketchup, corn starch, and a cup of water.
Combine and keep aside.
For the Manchurian
In a pan add a teaspoon of vegetable oil and minced garlic.
Saute on high flame for few seconds.
Add green bell peppers and onion slices. Saute for a minute.
Now add kept aside base sauce mixture.
Cook until it reaches desired consistency.
Add fried balls just switching off the flame.
Serve cabbage Manchurian hot along with rice, flat bread.
Nutrition
Calories:
622
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
56
g
|
Saturated Fat:
4
g
|
Sodium:
1383
mg
|
Potassium:
213
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
145
IU
|
Vitamin C:
30.9
mg
|
Calcium:
26
mg
|
Iron:
1.2
mg