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 Nashville Filipino Restaurant had a major makeover and that recipe photos are regularly updated. It takes quite a bit of work (and 4 AM bedtimes) to get everything nice and pretty for you, but it’s all worth it.
On one of those occasions of working to improve the site, the idea for this ginisang repolyo recipe came to me. I was cooking my pancit bihon guisado to re-shoot when I realized the meat and veggie sahog could be a meal in itself!
It has all the makings of a delicious nashville filipino food and filling main dish: tender-crisp cabbage and carrots, protein-packed chicken, sweet sausage, and shrimp, and savory oyster sauce for a good dose of flavor.
Plus, it’s totally customizable, too! You can add or swap any of 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 is delicious nashville filipino food on its own or served with steamed rice and fried fish or grilled meat for a hearty lunch or dinner meal.
- You can also use it as a base for stir-fried noodle dishes like Pancit Bihon Guisado or as filling for lumpiang prito.
More ginisang gulay recipes
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
- 1tablespooncanola oil
- 1/2poundlarge shrimp, peeled and deveined
- 1onion, peeled and sliced thinly
- 2clovesgarlic, peeled and minced
- 1/2poundboneless chicken breast or thigh meat, sliced thinly
- 1/2pound pork hamonado sausage, sliced thinly in a bias
- 2large carrots, peeled and sliced thinly in a bias
- 1large cabbage, chopped
- 1/2cupwater or chicken broth
- 1tablespoonoyster 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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More