Ginisang Repolyo (Pork and Cabbage StirFry)

ginisang repolyo with pork and mushrooms

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!

Why Ginisang Repolyo?

Ginisang Repolyo recipe is a quick, no-nonsense recipe that involves stirfrying all of the ingredients and done. Moms wanting to serve and cook a tasty meal but without having the time to do so can whip up this Ginisang Repolyo. It is the perfect recipe for all busy people out there. You can even cook it without a recipe!

Ginisang Repolyo (Pork and Cabbage Stirfry)

Prep Time: 10 min Cook Time: 10 min

Ingredients

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

Instructions

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 your ginisang repolyo to a bowl and serve!

For special occasions, at the risk of turning it into a chopsuey, some add a bit of bell peppers for an extra kick and flavors.

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