When I was young, I used to think that cabbage is a vegetable for the rich. I grew up in an island and we have no upland vegetables growing locally. Cabbage can only be bought at an exorbitant price back then. Once, when I was a teenager and was tasked to go to the market, I sneaked in a cabbage in the list. I wanted so much to taste this vegetable and see if it’s as amazing as it should be -given the price. (Forgive me if I have no understanding of economics back then)
So anyway, I ended up cooking it as Ginisa (just like this recipe) and I remember that I was not very impressed.
It’s good for you though. Its rich in all sorts of vitamins. It’s rich in fiber, and is extremely low in calories, only 33 calories in a cup of cooked cabbage. That’s why it’s so popular as a diet food!
Ginisang Repolyo (Pork and Cabbage Soup)
Prep Time: 10 min Cook Time: 10 min
1 tsp Cooking Oil
3 cloves garlic
1/2 kilo ground pork
2 TBSP Oyster Sauce
2 tsp White Pepper Powder
1 TBSP Kinchay (Cilantro) minced
1 can Shiitake Muschrooms sliced
1 head Cabbage chopped
6 cups water
1 cube Maggi Chicken (optional)
1 tsp Fish Sauce (patis) or to taste
Saute the the garlic in cooking oil and add the pork, mix, and cook until it changes in color.
Add the oyster sauce and white pepper.
Add kinchay and mushrooms. Continue to saute till kichay changes in color.
Add water and Maggi Chicken Cubes. Let boil.
Add cabbage. Cook for 1-2 minutes until cabbage is soft but not wilted. Season with patis.
Transfer to a bowl and serve.