Ginisang Repolyo with Egg. This dish is not new, I have a couple of version of the dish in the archives. Ginisang Repolyo with Bacon and simply called Ginisang Repolyo. Today’s version is somewhat special for the reason that I added some bell pepper for added flavor and color.
Ginisang Repolyo usually classified as carenderia dish, it is simple, easy to cook and cheap. Never the less it is nutritious and of course delicious.
To make the dish, the vegetables or the cabbage and bell pepper are first sautéed with garlic and onion before finally adding the beaten eggs.
Here is the recipe of my Ginisang Repolyo with Egg.
1/2 small cabbage, shredded
1 small size bell pepper, deseeded, cut into strips
3 large eggs, beaten
2-3 cloves garlic, peeled, crushed, chopped
1 small size onion, peeled, chopped
1 small size tomato, chopped
freshly cracked peppercorns
In a wok or frying pan sauté the garlic and onion until fragrant, add in the tomato and continue to stir fry for 2 to 3 minutes. Now add in the shredded cabbage, bell pepper strips and cracked peppercorns. Stir cook for 2 to 3 minutes or until just half cooked. Season with salt to taste. Add in the beaten egg and continue to stir cook for a minute or until the egg start to solidify. Serve with a lot of rice.