🥢 The Underdog of the Indo-Chinese World
Nobody ever says, “I’m craving cabbage.”
Until you deep fry it.
Toss it in soy, garlic, green chilies, and call it Cabbage Manchurian.
Now you’ve got everyone fighting over the last piece.
This recipe is for that lonely half cabbage in your fridge.
It’s crunchy, spicy, saucy — and zero waste with full taste.
And the best part? You don’t need fancy veggies or a wok.
Just an appetite and a towel to wipe the chili sauce off your face.
🛒 What You’ll Need (Serves 3–4 Snackers):
For the Balls:
2 cups finely shredded cabbage
½ tsp salt
2 tbsp all-purpose flour (maida)
1 tbsp cornflour
½ tsp ginger-garlic paste
½ tsp black pepper
Oil for deep frying
For the Sauce:
1 tbsp oil
1 tsp chopped garlic
1 tsp chopped ginger
2 green chilies, slit or chopped
2 tbsp spring onions, chopped
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chili sauce
1 tsp vinegar
Salt & pepper to taste
1 tsp cornflour mixed with 2 tbsp water (for thickening)
🔥 How to Turn Cabbage into a Rockstar
1. Form the Crunch Crew
Mix shredded cabbage with salt. Let it sit 10 mins. Squeeze out extra water.
Add maida, cornflour, pepper, ginger-garlic paste. Mix and form small balls. No water needed.
2. Deep Fry the Haters Away
Heat oil. Fry cabbage balls till golden and crisp. Drain on paper towel. Try not to eat them all right now.
3. Sauce Like You Mean It
In a pan, heat oil. Sauté garlic, ginger, green chilies.
Add soy, ketchup, chili sauce, vinegar. Mix well.
4. Thicken the Plot
Add cornflour slurry. Stir till sauce thickens and coats a spoon.
5. Toss & Serve
Add cabbage balls. Toss to coat every crispy edge. Garnish with spring onions. Serve hot, with swagger.
❤️ Why I’ll Never Underestimate Cabbage Again
Because no one expects it to taste this good
Because it costs nothing and tastes like a takeaway
Because it makes me feel like I’m eating something sinful — and I’m not even guilty
The Pinch of Masala 