Adobong Repolyo

Posted byNoriePosted inRecipe, Salad, Side dishes, VegetablesTags:,

Cabbage in Garlic and Vinegar

  • Purple Cabbage

I am not sure if adobong repolyo is what this dish is called because my family never gave it a name. I just named it adobo because it’s like making adobo.

This has been my favorite vegetable side dish since I was a kid. I can even eat this plainly with rice and nothing else or just by itself.

I have tried cooking this two different ways. The original way I learned from my family is to pre-boil the ½ head of cabbage until wilted, drain and cool a little then cut in large pieces, set aside.

Dissolve salt in vinegar and water in a small bowl and set aside.

Sauté 1 or 2 cloves of crushed garlic in 2 TBS. veg. oil or olive oil until golden (not burnt). Add the vinegar solution and simmer for a couple of minutes without stirring then remove from heat.

Arrange the cabbage in a serving bowl and drizzle the vinegar mixture over. Toss a little and it’s done. Adjust to your taste. Sprinkle some fried garlic (home fried or bottled bought from an Asian store before serving if you have any. 

The other way is to cut up a half a head of cabbage. Sauté the garlic same as above, then add the vinegar solution and heat till it boils.  Add the cabbage in the pan, cover and simmer for a couple of minutes. Turn the cabbages over and cook until tender crisp and serve. Garnish with bottled toasted garlic (bought from Asian market) or home fried garlic if desired.

You can also use purple cabbage.

So, you need:

  • 1/2 small head of cabbage
  • 2 cloves garlic crushed then minced
  • ¼ c vinegar
  • 2 TBS. water
  • 1 tsp. salt or less to your taste
  • Dash of prepared toasted garlic (different from above) bought or home fried
  • 2 TBS. Olive oil or vegetable oil