Sauteed Cabbage (Filipino)

Posted byNoriePosted inRecipe, Side dishes, VegetablesTags:
Ginisang Repolyo
Ginisang Repolyo

This is very similar to the American version of sauteed cabbage except the Filipino version has shrimp in it. The method of cooking is quite the same.

It is a common everyday dish in the Philippines and it is quite often paired with fried fish. It is normally eaten with white rice and almost always seasoned with patis or fish sauce at the table. It is one of my favorite dishes especially for lunch. It is very affordable and budget friendly, not to mention it is very easy and quick to cook.

Ingredients:

  • ½ of a small head of cabbage
  • ½ medium yellow onion sliced or minced
  • 2 cloves garlic, minced
  • 1 small Roma tomato, diced
  • 6 pieces medium size shrimp sliced lengthwise
  • 2 pieces of bacon, sliced small crosswise or fatty pork pieces with salt or salt pork pieces
  • ½ of a shrimp bouillon cube or about 1 cup of your own shrimp juice from the shells
  • ½ cup water or more
  • Salt and pepper to taste

Cut off and discard the cabbage core.  Cut the leaves in small square pieces. 

Heat a deep skillet or wok and cook the bacon pieces until browned and the fat is rendered.  Either push the bacon aside or remove from the wok when browned. 

Using the bacon fat rendered, drop in the garlic and sauté until fragrant then drop in the onions.  Cook until the onions are soft and translucent then add the tomatoes.  Stir while pressing the tomatoes and cook until soft.  You may add a little water if it’s getting dry.  Add the bacon pieces back and the shrimp slices.  Stir briefly until the shrimp pieces curl and turn pink then add the water.  Drop in the half of shrimp bouillon cube or about 1 cup of shrimp juice if not using the bouillon (assuming you don’t need direction to make shrimp juice).

To make fresh shrimp juice or katas ng hipon, go to Glossary and scroll down to find the title.

Boil and let the shrimp bouillon dissolve (stir and press the bouillon to hasten it). Add the cabbage pieces, and cook while occasionally turning it over to cook uniformly. 

Additional water may be necessary if it is getting dry.  The amount of water is also according to your preference.  Some people like it semi dry and some like it a little soupy. Cook until the cabbage is tender crisp or cooked to your preference but don’t over cook the cabbage.

Taste and add salt and black pepper.  You may use patis at this point or plain salt.