Ginisang Repolyo with Egg – Panlasang Pinoy

I love my meat dishes just as much as the next person. But some days call for a meal that won’t just satisfy me, but would actually make me feel good because of all its healthy components. But for some, it would seem hard to combine satisfying with nutritious because vegetables don’t seem as filling.…

I love my meat dishes just as much as the next person. But some days call for a meal that won’t just satisfy me, but would actually make me feel good because of all its healthy components. But for some, it would seem hard to combine satisfying with nutritious because vegetables don’t seem as filling. If you have the same doubts, let me try to prove you wrong with this simply nutritious Ginisang Repolyo with Egg recipe!

What is Ginisang Repolyo with Egg?

This one is a great go-to when you want something heathy, but is at the same time within budget. We make use of a lot of affordable ingredients, some of which you can even take out of the equation because they’re optional. But to give you an idea of what Ginisang Repolyo with Egg actually is, our mix of veggies including cabbage and carrots gets a huge flavor boost from the likes of soy sauce and garlic. We sauté all of these together for a rich, salty dish that’s got its share of protein because of the eggs.

A simple veggie and egg recipe!

Of course, there are some specifics we need to get to for the steps, but this altogether creates a pretty easy recipe you can whip up quickly. And below are the components you will need to get this together.

Ginisang Repolyo Recipe with Egg Ingredients

To prepare our ingredients, we will do quite a lot of chopping. And so just chop up 1 head of cabbage, 1 onion, and 1 bunch of green onions. Next, you should grab 5 eggs, 3 tablespoons of soy sauce, 1 ½ tablespoons of oyster sauce, 2 tablespoons of salt, and 5 tablespoons of cooking oil.

Prepare a small amount of ground black pepper too. Then mince 5 cloves of garlic, and julienne 2 carrots. Although keep in mind that you can forego the carrots if you like. Other ingredients you would want to add, but are optional, are 2 teaspoons of sesame oil and ½ teaspoon of sugar.

How to Cook Ginisang Repolyo with Egg

1. Preparing the cabbage

Our cooking begins with our chopped cabbage. Put this in a container, and then sprinkle in your salt. Mix the two ingredients together before letting them sit for 10 minutes. After that, you may rinse the cabbage using water, and then set it aside.

2. Cooking the eggs

Grab your eggs, and crack them open in a bowl. Beat them well before incorporating a bit of salt and ground black pepper. We can proceed by pouring 2 tablespoons of cooking oil into a pan, and letting this get hot. Then add your beaten eggs, and cook them until they get firm. Cut these into small pieces with the tip of your spatula or cooking spoon. Afterwards, you may remove the eggs, and set them aside.

3. Sautéing the vegetables

But don’t throw away your cooking oil just yet! We will just add our onion and garlic, and sauté them in the pan with our remaining oil. When the onion gets soft, you may toss in your carrots, and sauté for just 30 seconds. Up next is our cabbage, which we can sauté for 2 minutes.

4. Seasoning the mixture

Pour your soy sauce and oyster sauce inside. Keep cooking for 1 minute. And at this point, you may also integrate the sugar. But that’s only if you’re okay with a bit of sweetness in your Ginisang Repolyo with egg.

5. Combining the eggs with the rest of the ingredients

Get the eggs you cooked earlier, and place them in the pan along with your green onions. You could also incorporate the sesame oil now. Finish this all off with some more ground black pepper!

How to Serve Ginisang Repolyo with Egg

And there you have it—a colorful mix of cabbage, eggs, green onions, and plenty of seasonings and spices for a filling and healthy lunch option! You can choose whatever side dish you like for Ginisang Repolyo with Egg, but I would say that rice also works great. Feel free to have this solo too!

How to Store Ginisang Repolyo with Egg

If you happen to have any extra servings, you can simply store them for eating later on. It’s really quite simple; just allow your Ginisang Repolyo with Egg to cool to room temperature. Then go on, and get your airtight container. Place the leftovers inside because arranging the container in your refrigerator. You can expect this to remain safe for consumption for 3 to 4 days! As you can see, this recipe would also make for some fantastic meal prep that’s quite nutritious.

I love hearing your thoughts on my recipes so please give your feedback in the comments below! Questions are also welcome here on Panlasang Pinoy!

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!

Ginisang Repolyo with Egg

Sauteed cabbage with cabbage and egg

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Instructions

• Combine chopped cabbage and salt. Mix it altogether. Let it stay for 10 minutes and then rinse with water. Set the cabbage aside.

• Beat the eggs and add a bit of salt and ground black pepper.

• Heat 2 tablespoons of cooking oil in a pan. Once the oil gets hot, pour beaten eggs. Cook it until firm and then cut into small pieces using the tip of your spatula or cooking spoon. Remove the egg from the pan. Set it aside.

• Heat the remaining oil. Sauté the onion and garlic.

• Once the onion softens. Add the carrots. Sauté for 30 seconds.

• Add the cabbage. Continue sautéing for 2 minutes.

• Add the soy sauce and oyster sauce. Cook for 1 minute. Note: this is also the time to add sugar if you want.

• Put the scrambled eggs into the pan and then add the chopped green onions and sesame oil.

• Season it with ground black pepper.

Video

Nutrition Information

Calories: 352kcal (18%) Carbohydrates: 23g (8%) Protein: 12g (24%) Fat: 25g (38%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 7g Monounsaturated Fat: 14g Trans Fat: 0.1g Cholesterol: 205mg (68%) Sodium: 4569mg (190%) Potassium: 664mg (19%) Fiber: 7g (28%) Sugar: 11g (12%) Vitamin A: 5675IU (114%) Vitamin C: 89mg (108%) Calcium: 156mg (16%) Iron: 3mg (17%)

© copyright: Vanjo Merano