In a mixing bowl, combine cabbage, carrot, capsicum, ginger, and garlic.

Add all-purpose flour, cornflour, black pepper, and salt. Mix well, adding a little water if needed to form a dough-like mixture.

Grease your palms with oil and shape the mixture into small balls, pressing firmly to bind.

Heat oil in a deep pan over medium heat and fry the balls until golden brown. Remove and place on a paper towel.

In a bowl, mix tomato sauce, chilli sauce, soy sauce, and vinegar. Stir well and set aside.

In a small bowl, mix cornflour with water. Set aside.

Heat oil in a pan over medium-high heat.

Add garlic and sauté for a minute until aromatic.

Add onions and sauté until translucent.

Stir in capsicum and green chillies, stir-frying for 1-2 minutes until slightly softened but still crisp.

Add the prepared sauce and mix well.

Pour in water, white pepper (if using), salt, and sugar. Bring to a boil.

Slowly add the slurry while stirring continuously to prevent lumps.

Cook for 1-2 minutes until the sauce thickens and turns glossy.

Add the fried vegetable balls and toss gently to coat them evenly. Simmer for a few minutes to allow flavours to blend.

Garnish with chopped spring onions.