Ginisang Repolyo (Filipino Sautéed Cabbage)
Ginisang Repolyo is a Filipino stir-fried dish where shredded cabbage and julienned carrots are cooked with chicken, shrimp, and sweet sausage in a savory oyster sauce base, creating a quick, nutritious meal that exemplifies the Filipino talent for transforming simple ingredients into flavorful comfort food.
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
Calories: 270kcalCarbohydrates: 14gProtein: 21gFat: 15gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 72mgSodium: 714mgPotassium: 192mgFiber: 5gSugar: 0.1gVitamin A: 80IUVitamin C: 1mgCalcium: 26mgIron: 0.3mg
Tried this recipe?Let us know how it was!