Ginisang Repolyo is a versatile Filipino stir-fried cabbage dish that beautifully balances nutrition with comfort. This home-style recipe elevates humble cabbage by pairing it with tender chicken, sweet hamonado sausage and succulent shrimp, all brought together in a light but flavorful oyster sauce base.
While traditionally served as a side dish, this hearty version is substantial enough to stand as a complete meal. The vegetables retain their crisp texture while soaking up the savory flavors of the proteins, creating a harmonious dish that’s both satisfying and wholesome.
Perfect for busy weeknights, this one-pan meal comes together in just 40 minutes, making it an ideal addition to your regular dinner rotation. The recipe’s adaptability allows for seasonal variations and protein substitutions, while staying true to the authentic Filipino cooking technique of “paggigisa” or sautéing, which builds layers of flavor from the ground up.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 40 minutes
- Budget-Friendly: Uses affordable, everyday ingredients
- Versatile: Works as both main dish or side dish
- Nutritious: Packed with vegetables and protein
- Family-Friendly: Mild flavors that everyone will enjoy
- Make-Ahead Friendly: Perfect for meal prep
- One-Pan Wonder: Minimal cleanup required
Ginisang Repolyo (Filipino Sautéed Cabbage)
Equipment
- Large wok or deep frying pan (kawali) For even heat distribution and easy tossing
- Sharp knife (kutsilyo) For precise vegetable cutting
- Cutting board (Sangkalan) For safe ingredient preparation
- Measuring spoons (panukat) For accurate seasoning
- Wooden spoon (sandok na kahoy) To prevent scratching your pan
- Colander (salaan) For draining shrimp
- Kitchen scale (timbangan) For accurate measurements
Ingredients
Main Ingredients:
- 1 large cabbage repolyo, chopped (approximately 1 kilo)
- ½ pound large shrimp hipon, peeled and deveined
- ½ pound boneless chicken breast dibdib ng manok, sliced thinly
- ½ pound pork hamonado sausage hamonado, sliced thinly on bias
- 2 large carrots karot, peeled and sliced thinly on bias
- 1 medium onion sibuyas, peeled and sliced thinly
- 2 cloves garlic bawang, peeled and minced
Sauce and Seasonings:
- 1 tablespoon canola oil mantika
- ½ cup chicken broth
- 1 tablespoon oyster sauce
- Salt and pepper asin at paminta, to taste
Instructions
- First, heat oil in a large pan over medium heat. Add the shrimp and cook until they turn pink, about 1-2 minutes. Remove the shrimp and set aside on paper towels.
- Using the same pan, sauté onions and garlic until softened and fragrant, about 2-3 minutes. Add the sliced chicken and cook, stirring often, until lightly browned, 3-5 minutes.
- Add the sliced hamonado sausage and cook for another 2-3 minutes until it starts to brown. Put in the carrots and cook for 30 seconds to soften slightly.
- Add the chopped cabbage and gently mix everything together. Cook for 30 seconds, just until the cabbage starts to wilt but stays crisp. Pour in the chicken broth and oyster sauce, stirring to combine all ingredients evenly.
- Return the cooked shrimp to the pan. Continue cooking for 2-3 minutes, stirring occasionally, until the vegetables are tender-crisp and the liquid has slightly reduced. Don’t overcook the cabbage to keep it from getting too soft. Season with salt and pepper to taste.
- Turn off the heat while the vegetables still have a slight crunch. Let rest for one minute, then transfer to a serving plate. Enjoy hot with steaming rice.
- Note: If your cabbage releases too much water, cook on medium-high heat for the last few minutes to help evaporate the excess liquid.
Tips from Lola’s Kitchen
- Cutting Technique: Cut cabbage into uniform sizes (about 1-inch pieces) for even cooking
- Don’t Overcook: Keep vegetables crisp-tender to retain nutrients and prevent bitter taste
- Meat First: Always cook meat before vegetables to develop better flavors
- Seasoning Secret: Add oyster sauce gradually and taste as you go
- Quick Cooking: Have all ingredients prepared before starting to cook
Traditional Serving Suggestions
- Steaming white rice (kanin)
- Banana ketchup on the side
- Patis (fish sauce) for extra seasoning
- Fresh calamansi for squeezing
- Pair with fried fish (pritong isda)
FAQs
- Can I make this vegetarian? Yes! Replace meat with tofu (tokwa) or mushrooms (kabute)
- How do I prevent the cabbage from becoming too watery? Cook on high heat and don’t cover the pan while cooking
Nutrition
The Story Behind Ginisang Repolyo
In the bustling kitchens of Filipino homes, Ginisang Repolyo (Sautéed Cabbage) emerged as a practical solution during the American colonial period when cabbage became widely available in local markets. This humble dish reflects the Filipino ingenuity of transforming simple vegetables through the traditional cooking method of “ginisa” or sautéing – a technique that builds deep flavor from simple aromatics like garlic and onions.
Originally, Ginisang Repolyo was a modest side dish made primarily with cabbage and minimal seasonings. As Filipino cuisine evolved and trade brought new ingredients to local shores, the dish adapted to include Chinese-inspired additions like oyster sauce and various proteins. This evolution mirrors the Philippine’s rich history of cultural integration, where foreign influences seamlessly blend with local cooking traditions.
In post-war Philippines, when families needed to stretch their food budget, Ginisang Repolyo became a popular choice for practical home cooks. The dish exemplified the Filipino value of “diskarte” – the ability to create something substantial from available ingredients. What started as a simple vegetable side dish transformed into a complete one-pan meal with the addition of chicken, shrimp, and hamonado sausage, showcasing the adaptability of Filipino cooking.
Today, every Filipino household has its own version of Ginisang Repolyo, with recipes passed down through generations. Some families prefer it with patis (fish sauce), while others swear by oyster sauce. In modern Filipino-American households, it’s often served as a quick weeknight dinner, bridging the gap between traditional Filipino flavors and contemporary busy lifestyles. This dish remains a testament to the Filipino ability to create flavorful, nutritious meals from simple ingredients while honoring culinary heritage.
In many Filipino restaurants worldwide, Ginisang Repolyo appears on menus as a beloved “lutong bahay” (home-cooked) dish, satisfying both those seeking comfort food and those exploring Filipino cuisine for the first time. Its enduring popularity speaks to the timeless appeal of uncomplicated yet delicious food that nourishes both body and soul.
