Ginisang Repolyo

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 Kawaling Pinoy had a major makeover and that recipe photos are being updated regularly. 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.

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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 in itself!

It has all the makings of a delicious 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.

Quick Tip

The sulfurous odor linked with cabbage only develops when it is overcooked. The longer it is cooked the stronger it becomes.

Serving suggestions

  • Ginisang Repolyo is delicious on its own or served with steamed rice and fried fish or grilled meat for a hearty lunch or dinner meal.


  • 1 tablespoon canola oil
  • 1/2 pound large shrimp, peeled and deveined
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1/2 pound boneless chicken breast or thigh meat, sliced thinly
  • 1/2 pound pork hamonado sausage, sliced thinly in a bias
  • 2 large carrots, peeled and sliced thinly in a bias
  • 1 large cabbage, chopped

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