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.
![Ginisang Repolyo in a pan](https://www.kawalingpinoy.com/wp-content/uploads/2014/02/ginisang-repolyo-2.jpg)
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!
![chopped cabbage, sliced hamonado sausage, sliced chicken breast, carrots, chicken broth, oyster sauce](https://www.kawalingpinoy.com/wp-content/uploads/2014/02/ginisang-repolyo-1.jpg)
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.
![cooking cabbage in a pan with carrots, sausages, chicken, and shrimp](https://www.kawalingpinoy.com/wp-content/uploads/2014/02/ginisang-repolyo.jpg)
Quick tip
The sulfurous odor linked with cabbage only develops when it is overcooked. The longer it is cooked the stronger it becomes.
![repolyo guisado on a white plate](https://www.kawalingpinoy.com/wp-content/uploads/2014/02/ginisang-repolyo-3.jpg)
Serving suggestions
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
“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.”
Rosalyn Tirambulo says
I am happy to see this..it helps me a lot..and I love this.
Josephine says
Yes, I remember my children eating this with rice before I mix the pansit noodles. Thanks again.
Lalaine says
You're very welcome, Josephine.
Mia S says
Same here. I ended up eating some of these that's supposedly for pancit LOL! Stir-fried cabbage are always great. The addition of meat and other condiments like you did here makes it more flavorful! I will try this next time cause mine is very simple.
Lalaine says
Hi Mia
I usually cook double the veggies when I make pancit, two birds in one stone~half to pair with rice and the other for the pancit 🙂
glenna says
This sounds delicious!
Lalaine says
Thanks, Glenna 🙂