Are you looking for a simple but tasty vegetable dish? Try this Ginisang Repolyo! It's easy to make, nutritious, and budget-friendly too! It is the perfect no-fuss weekday meal for the whole family.
If you've been a long-time follower of the blog, you probably noticed that Kawaling Pinoy had a major makeover and that recipe photos are being updated regularly. It takes a lot of work (and 4 AM bedtimes) to get everything nice and pretty for you, but it's all worth it.
On one of the times I was revamping old content, the idea for this ginisang repolyo recipe came to me. I was cooking my pancit bihon guisado to re-shoot it when I realized the meat and veggie sahog could be a meal itself!
It has all the makings of a delicious and filling main dish: tender-crisp cabbage and carrots, protein-packed chicken, sweet sausage, shrimp, and savory oyster sauce for a good dose of flavor.
Plus, it's customizable, too! Add or swap your favorite pancit fixings, such as diced pork, tofu, squid balls, bell peppers, celery, and snow peas.
The sulfurous odor linked with cabbage only develops when it is overcooked. The longer it is cooked the stronger it becomes.
- Ginisang Repolyo makes a delicious main or side dish with steamed rice, fried fish, or grilled meat for a hearty lunch or dinner.
- You can also use it as a base for stir-fried noodle dishes like Pancit Bihon Guisado or as filling for lumpiang prito.
Storage and reheating instructions
- Allow to cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a wide pan over medium heat or microwave at 2 to 3-minute intervals to 165 F. Stir well to distribute heat.
More ginisang gulay recipes
- 1 tablespoon canola oil
- ½ pound large shrimp, peeled and deveined
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- ½ pound boneless chicken breast or thigh meat, sliced thinly
- ½ pound pork hamonado sausage, sliced thinly in a bias
- 2 large carrots, peeled and sliced thinly in a bias
- 1 large cabbage, chopped
- ½ cup water or chicken broth
- 1 tablespoon oyster sauce
- salt and pepper to taste
- In a pan over medium heat, heat oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
- In the pan, add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- Add pork hamonado and cook, stirring regularly, until they start to brown.
- Add carrots and cook for about 30 seconds.
- Add cabbage and cook for about 30 seconds, stirring regularly.
- Add water or broth and oyster sauce and stir to combine.
- Return shrimp back to the pan. Continue to cook, stirring occasionally, until vegetables are tender yet crisp.
- Season with salt and pepper to taste.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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