By: Vanjo Merano 14 Comments Updated: 11/12/24

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Cabbage (repolyo) is a low-calorie vegetable rich in important nutrients. A typical serving of our ginisang repolyo, about 100 grams, contains only 25 calories, making it a good option for those watching their calorie intake. It is a good source of vitamins C and K, both of which support immune health and blood clotting. Cabbage also provides small amounts of fiber, which helps digestion, and antioxidants that protect cells from damage. This sauteed cabbage recipe is sure to be a satisfying addition to the table.

How To Cook Ginisang Repolyo

Sauté and Sear

Begin by heating the cooking oil in a pan over medium heat. Once the oil is hot, add the minced garlic and sliced onion. Sauté these ingredients until the onion becomes translucent and the garlic is fragrant. Next, add the sliced pork to the pan. Cook it for about five minutes, stirring occasionally. You want the meat to turn a medium brown color, which indicates that it is well-seared and will add richness to the dish.

Simmering Beef Broth

After browning the pork, pour in half of the beef broth. This will help deglaze the pan, lifting any browned bits from the bottom for added flavor. Allow the mixture to come to a boil, then let it simmer until the liquid evaporates completely. This step intensifies the flavors of the Ginisang Repolyo.

Incorporating Cabbage and Bell Pepper

Once the liquid has evaporated, add the chopped cabbage to the pan. You can tell that the liquid has evaporated when you no longer see a pool of broth in the pan, and the remaining liquid has thickened to a sauce-like consistency that clings to the pork. Additionally, you will hear a slight change in sound as the contents of the pan start to sizzle more loudly. Cook the cabbage for one to two minutes, just until it wilts slightly but remains crisp. Then, add the sliced red bell pepper and stir for an additional minute. This combination provides a pop of color and sweetness to our sauteed cabbage dish.

Seasoning and Finalizing

Finally, season the sauteed cabbage dish with salt and pepper to taste. Pour in the remaining beef broth, letting it boil briefly before stirring everything together. Transfer the Ginisang Repolyo to a serving bowl. Serve it warm and enjoy this delicious and nutritious dish with family and friends!

What To Add In Ginisang Repolyo

In this sauteed cabbage recipe, pork and beef broth are used for rich, meaty flavor, but feel free to experiment! For a touch of sweetness, try adding oyster sauce, or include ground meat (giniling) as featured in the Ginisang Repolyo with Giniling recipe. You might also enjoy it with chicken, as in the Ginisang Repolyo with Chicken variation. Eggs are another great addition, as seen in Ginisang Repolyo with Egg. Other options include extra vegetables like carrots or canned goods such as corned beef. Ultimately, there’s no wrong way to enjoy this dish—make it your own and savor every bite!

Ginisang Repolyo Ingredients

The description of this recipe’s affordability is true to its word; it only uses simple and inexpensive ingredients listed below.

1 medium cabbage, chopped – This main vegetable in Ginisang Repolyo adds a crunchy texture and a mild flavor. We use a medium-sized cabbage in this recipe, but you can use a large cabbage as well, as long as you adjust the ratio of the meat accordingly.
4 ounces pork, sliced -Slicing it thinly helps it cook evenly and quickly. You can use pork shoulder (kasim) so it is more tender when sautéed and cooks faster. If you prefer a fattier cut, choose pork belly (liempo). Go with whichever option you like.
1 medium yellow onion, sliced – Adds sweetness and aroma to the dish. We love the sound of its slight sizzle when sautéed later with the pork and cabbage.
1 small red bell pepper, sliced – Red bell pepper introduces a sweet flavor and bright color. We love the sound of its slight sizzle when sautéed later with the pork and cabbage.
4 cloves garlic, crushed and minced – Crushing and mincing it allows the flavor to spread more easily.
3 tablespoons cooking oil – To sauté the ingredients.
1 cup beef broth – Helps to create a savory base.
Salt and pepper to taste – Essential for seasoning the dish. Without them, the dish would taste flat and unappealing.

The Best Way To Enjoy Sauteed Cabbage

Have you ever wondered how to bring out the best flavor in Ginisang Repolyo? The secret is to cook the cabbage just enough so it remains slightly crisp, paired with tender, juicy pork meat. Try this tip for yourself and enjoy a delicious, satisfying sauteed vegetable meal.

Shelf Life Of Sauteed Cabbage

Proper storage is essential. At room temperature, it should be consumed within two hours to prevent spoilage. In the refrigerator, it can last about three to five days. For longer storage, you can freeze it, where it will keep for one to two months. However, freezing may make the vegetables mushy upon reheating. To enjoy the best taste and texture, it’s best to eat the sauteed dish shortly after cooking. Reheat leftovers thoroughly before serving.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

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