Cabbage Manchurian

This week it’s been dedicated to spicy tangy foods. This is something I wanted to make for a long time and wanted to make it as healthy as possible. Cabbage has lots of vitamin C, fiber, potassium, magnesium, vitamins A and K, so there is more reason to eat it…RIGHT!

Make sure you tag me on Instagram if you give this a try!!

Ingredients:

• 1 cup cabbage, grated or whizzed in food processor
• ½ cup carrot, grated
• ½ onion
• 1 tsp ginger garlic paste
• 2 tbsp corn flour
• ½ cup plain flour
• 2 tbsp water (if needed)
• Salt to taste

Ingredients for sauce:

• 1 tbsp oil/ or frylight spray
• 1 clove garlic, finely chopped
• 2 tbsp spring onions, chopped
• ¼ onion, finely chopped
• 2 green chilli (more or less according to your preference)
• 1 tbsp siryacha sauce
• 2 tbsp ketchup
• 1 tbsp corn flour mixed with water
• Salt and pepper to taste

Method:

1. Mix Cabbage, carrot, onion, salt, ginger, garlic, plain flour and corn flour well
2. Bake at 200 degree °C for 20 minutes or till cabbage balls turn crisp and gets cooked well completely from inside (or fry)
3. In a pan add tbsp oil/frylight and saute clove garlic, then add tbsp spring onions, onion and green chilli and saute
4. When the onions are transparent add sriracha, soy sauce, tomato sauce, salt and pepper
5. Add corn flour mix, cook until thickens
6. Add baked cabbage balls and mix gently and its READY

Notes:

• add more plan flour to make it more firm, I added only little bit as I try to avoid plan flour as much possible.