Braised Cabbage Guisadong Repolyo Recipes

GINISANG REPOLYO

Steps:

• In a pan over medium heat, heat oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
• In the pan, add onions and garlic and cook until softened.
• Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
• Add pork hamonado and cook, stirring regularly, until they start to brown.
• Add carrots and cook for about 30 seconds.
• Add cabbage and cook for about 30 seconds, stirring regularly.
• Add water or broth and oyster sauce and stir to combine.
• Return shrimp back to the pan. Continue to cook, stirring occasionally, until vegetables are tender yet crisp.
• Season with salt and pepper to taste.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

BRAISED CABBAGE

Steps:

• In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
• Remove the bay leaves and serve immediately.

MY GRANDMA'S BRAISED CABBAGE

Steps:

• In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
• Add a small splash of cider vinegar just before serving.

BRAISED CABBAGE (GUISADONG REPOLYO)

Steps:

• Heat the oil in a wok or casserole. Saute the onions until transparent, 2-3 minutes. Add garlic and saute until fragrant, about 1 minute. Add the ground pork and saute until lightly browned. Add chicken livers and chicken breast and saute until almost cooked.
• Stir in the sliced cabbage. Pour in water and add the bouillon cubes. Simmer over medium heat until cabbage is just tender, about 3 minutes. Season with soy sauce.