Filipino Cabbage Recipes: Ginisang Repolyo

Ginisang repolyo is a Filipino home-style sauté of cabbage, pork, and vegetables, cooked in one skillet until tender but still lively. Family versions vary, but this approachable take balances savory fish sauce, sweet tomato, and crisp cabbage for a satisfying dish to serve with rice.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
1 pound (450 g) ground pork
1 medium yellow onion, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 medium ripe tomato, diced, about 1 cup (180 g)
1 medium carrot, peeled and cut into thin matchsticks, about 1 cup (110 g)
6 cups (420 g) thinly sliced green cabbage, from about half a medium head
½ cup (120 ml) chicken broth or water
1 tablespoon (15 ml) Filipino patis (fish sauce)
1 teaspoon (5 ml) soy sauce
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¼ teaspoon (1 g) fine salt, or to taste, depending on the saltiness of the broth and fish sauce
4 cups (about 600 g) cooked rice, for serving, optional

Instructions

Prepare the ingredients. Slice the cabbage into strips about ½ inch (1 cm) wide, discarding the tough core. Dice the onion and tomato, mince the garlic, and cut the carrot into thin matchsticks so it cooks quickly. Measure out the broth, fish sauce, and soy sauce before you start. Allow about 18 minutes for this preparation; having everything ready makes the short skillet cooking easier to manage.
Brown the pork. Set a large, deep skillet or wok over medium-high heat and add the oil. When it shimmers, add the ground pork and spread it out. Cook for about 8 minutes, breaking it into small pieces with a spoon and stirring occasionally. If the meat releases a lot of liquid, keep cooking until most of it evaporates and the pork begins to brown. Check the thickest portion with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground pork. Do not rely on color alone.
Soften the aromatics. Add the onion and cook for 2 minutes, stirring to coat it in the pork drippings. Add the garlic and stir for about 30 seconds, just until fragrant. Keep the garlic moving so it does not scorch; browned or burnt garlic can make the whole skillet taste bitter.
Cook the tomato and seasonings. Add the diced tomato, fish sauce, soy sauce, and black pepper. Stir and cook for 3 minutes, pressing the tomato lightly with the spoon until it softens and starts to release its juices. The tomato should become saucy without disappearing completely. If the pan looks dry before the tomato softens, add a tablespoon of the measured broth.
Briefly simmer the pork mixture. Pour in the remaining broth or water, scrape up browned bits from the bottom, and let the mixture bubble gently for 3 minutes. This gives the pork time to take on the savory seasoning and leaves a little flavorful liquid to coat the vegetables. Keep the heat at a steady simmer rather than a hard boil.
Add the vegetables. Stir in the carrot first, then add the cabbage in two or three handfuls. Toss after each addition so the cabbage begins to wilt and fits into the pan. Cook for about 6 minutes, stirring every minute or so. Stop when the thickest cabbage pieces are tender enough to bite but still hold their shape; cooking longer makes the cabbage softer and releases more liquid.
Adjust and serve. Taste a piece of pork and cabbage. Add the salt only if needed, then season with more pepper or a few drops of fish sauce to suit your taste. Cook for 2 more minutes, stirring to distribute the seasoning and heat the vegetables evenly. Serve hot, with rice if desired. The listed cooking steps take about 24 minutes once the ingredients are prepared.

Tips

Slice the cabbage evenly. Thin, similar-sized strips cook at roughly the same pace. If some pieces are much thicker than others, the thin edges can turn limp while the thicker ribs are still firm. Keep a little of the pale rib attached to the leaves for crunch, but slice especially thick ribs more finely.
Season in stages. Fish sauce and soy sauce both bring salt, and broth can contribute more. Start with the listed amounts, then taste after the cabbage wilts. If you need more savory flavor, add fish sauce a few drops at a time; if the skillet tastes too salty, a small splash of water and extra cabbage can soften the intensity.
Use a wide pan and avoid crowding. A broad skillet helps moisture evaporate instead of collecting around the vegetables. If your pan is small, add the cabbage in batches and let each batch wilt before adding more. A covered pan is not necessary and can make the cabbage release excess water.
Choose substitutes with the flavor in mind. Filipino patis is a distinctive, salty fish sauce; Thai or Vietnamese fish sauce is a practical stand-in, though its aroma and salt level can vary. For a fish-free version, use extra soy sauce or a little salt, knowing the result will taste less rounded and will not have the same seafood savoriness.

Serving Suggestions

Serve ginisang repolyo hot beside steamed white rice, which catches the lightly savory juices from the pork and vegetables. Jasmine rice is convenient, while long-grain rice gives a fluffier, less sticky base. For a simple meal, spoon the cabbage mixture over rice in individual bowls; for a family-style table, bring the skillet to the table and let everyone serve themselves.

To round out the meal, pair it with a clear soup, grilled or pan-fried fish, or another Filipino vegetable dish. A small dish of sliced chilies or vinegar with chopped onion can be offered at the table for people who like extra heat or tang. Keep those additions on the side so the cabbage remains balanced for everyone. If you are serving the dish without rice, offer a larger portion and consider adding another vegetable or a fried egg cooked until the white and yolk are firm.

Variations

Make it with pork slices. Replace the ground pork with 1 pound (450 g) thinly sliced pork shoulder or loin. Brown the pieces in batches so they sear rather than steam, then cook them through before continuing with the onion and other ingredients. For whole cuts of pork, USDA FSIS recommends at least 145°F (63°C) followed by a 3-minute rest; thin slices can be difficult to check individually, so use a thermometer on the thickest piece and allow the rest before serving.

Use chicken or shrimp. Boneless chicken thighs cut into small pieces can replace pork; cook them to 165°F (74°C), the USDA FSIS safe minimum for poultry, before adding the vegetables. Peeled shrimp are another option: add them near the end and cook until they reach 145°F (63°C), the safe minimum for fish and seafood. Shrimp cook quickly, so watch closely to avoid a rubbery texture.

Add more vegetables. Thinly sliced green beans, bell pepper, snow peas, or a handful of sliced mushrooms work well. Add firm vegetables such as green beans with the carrot, and add quick-cooking vegetables such as snow peas during the last few minutes. Keep the total vegetable volume close to the recipe amount or use a larger skillet, otherwise the vegetables may steam and turn watery.

Make it meatless. Omit the pork and use 8 ounces (225 g) sliced mushrooms or 1 cup (170 g) crumbled firm tofu. Brown mushrooms until their released moisture cooks away, or sear the tofu first for a firmer texture. Replace fish sauce with soy sauce or a fish-free seasoning sauce, adjusting gradually because these alternatives can have different salt levels. The result is a vegetable-forward variation rather than the pork-centered version.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, placing them in a shallow, covered container so they cool promptly. Keep them refrigerated at 40°F (4°C) or below and eat within 3 to 4 days. The cabbage will soften as it sits, but the dish remains useful for rice bowls, quick lunches, or a filling for a simple wrap. Freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat. Warm it in a skillet over medium heat with a tablespoon or two of water, stirring until steaming hot throughout, or use a microwave-safe dish covered loosely to limit splatters. Stir partway through microwave reheating so the temperature is even. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated cycles of cooling and reheating, which can reduce quality and make safe handling harder.

Frequently Asked Questions

What does ginisang repolyo mean?
“Ginisang” refers to food sautéed or cooked by frying, and “repolyo” means cabbage in Filipino. The name describes a broad home-style dish rather than one fixed formula. Cooks may include pork, shrimp, chicken, tofu, or other vegetables, and seasoning choices can vary by household.

Can I make this without fish sauce?
Yes. Use soy sauce or a fish-free savory seasoning instead, starting with a small amount and tasting before adding more. Fish sauce contributes salt and a distinctive savory depth, so the flavor will be different without it. If you need the dish to be vegetarian, also check that your broth is vegetable-based and omit any meat.

How do I keep the cabbage from getting watery?
Use a wide pan, cook over medium-high heat, and avoid covering it. Add the cabbage after the pork mixture has simmered, then stir just enough to wilt it evenly. If the pan is crowded, cook the cabbage in batches. A little liquid in the finished skillet is normal; a pool of water usually means the pan was too full or the vegetables were covered and steamed.

Can I prepare the ingredients ahead?
Yes. You can slice the cabbage, carrot, onion, and tomato several hours ahead and refrigerate them in separate covered containers. Keep raw ground pork refrigerated separately and cook it within 1 to 2 days, or follow the use-by guidance on its package. For the best cabbage texture, cook the dish close to serving time rather than fully cooking it hours ahead.

What kind of cabbage should I use?
Regular green cabbage is the most straightforward choice because it keeps a pleasant bite after a short sauté and is widely available. Napa cabbage also works, but its leaves are more delicate and release moisture more readily, so add it later and cook for less time. Red cabbage is edible in the recipe but has a firmer texture and changes the dish’s color and flavor.

Can I double the recipe?
Yes, but use a very large wok or cook in two batches. Doubling everything in an ordinary skillet can crowd the pan, causing the cabbage to steam and the pork to brown poorly. Brown the pork in batches, combine it with the aromatics, and add cabbage gradually. Taste at the end before increasing the salt, since the sauce and meat juices concentrate as the larger batch cooks.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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