Indo-Chinese cooking is its own style. It is neither traditional Chinese nor Indian. It is a distinct third cuisine that is highly popular across India and among the Indian diaspora worldwide. It is a unique fusion cuisine that blends Chinese cooking techniques and flavors with Indian ingredients and taste preferences. 

Indo-Chinese recipes evoke nostalgia. They take me back to the idyllic and simple years of growing up in Kashmir. At that time, dining at the local Chinese restaurants brought these flavors to light.

I try my own experiments at home. If comfort were a dish, it would resemble a steaming plate of Cabbage Manchurian. Crisp, golden cabbage balls are bathed in a glossy, tangy sauce. This Indo-Chinese favorite is a whirlwind of flavors and textures. It feels both nostalgic and exciting.

As with most if my recipes, I use none to very little oil in my cooking and only where needed. I air fried the balls at 425 F with a light spray of olive oil. I can tell you that this a great healthful option to deep frying. You can choose to deep fry which will make this crispier and more golden.

In true Food For The Soul style, I’m giving you a recipe that’s:

Make the Manchurian Balls

• In a large bowl, toss together cabbage, carrots, scallions, and ginger. Sprinkle in salt, sriracha, flour, and cornstarch. Mix with clean hands until everything combines and holds together. If the mixture is too loose, add a bit more flour. If too dry, a splash of water will help (but usually cabbage releases enough moisture).
• Shape into small balls (about 1-inch diameter).
• Air Fry: Spread the balls on a lined baking tray and spray lightly with oil. Fry at 425°F (220°C) for about 25 – 30 minutes, turning halfway until firm and slightly golden..
• Oven-baked: Spread the balls on a lined baking tray and spray lightly with oil. Bake at 425°F (220°C) for about 18–22 minutes, turning halfway until firm and slightly golden.
• You can chose to Deep-fry (classic): Heat vegetable oil in a deep pan. Fry balls in batches until golden brown and crisp. Drain on a paper towel.

Make the Gravy

• Combine the rest of the sauce ingredients except for the tapioca
• In a large skillet or wok, heat a spray of oil over medium-high heat. Add onions, garlic, ginger, mushrooms and green pepper.
• Saute  until onions are translucent and peppers are just softened. Stir sauce ingredients and bring to a simmer.

Thicken the Sauce

• Make a slurry with the tapioca and few tablespoons of water or broth.
• Add the tapioca slurry to the simmering sauce, stirring constantly. Let it bubble for a minute until the sauce thickens.

Bring it all together

• Add the cabbage balls into the gravy. Toss gently until well coated; let them soak up the sauce for 2–3 minutes.

Taste and adjust seasonings. Sprinkle with chopped scallions or chives. Serve hot, ideally alongside steamed rice, fried rice, or just piping hot on their own.

Tips:

1. The cabbage releases water so let it sit sprinkled with salt for 10 mins and then add the flour. This way you can adjust the flour after the water is already released. Once you have added the flour fry them right away.
2. You should add the cabbage rolls to the gravy when ready to serve so they keep their crispness.
3. Cabbage balls without the gravy freeze well

This vegan cabbage Manchurian is everything. It is a crisp appetizer. It serves as a comforting side. It’s even a sneaky way to eat more veggies. Each bite is a celebration—spicy, tangy, a little sweet, and undeniably soul-satisfying.

Give it a try, pour yourself some jasmine tea, and let this dish fill your home with warmth and joy.