Ginisang Repolyo with Eggs

I am collaborating with Maggi to bring you this wholesome vegetable recipe. All opinions are my own.

Looking for a quick, healthy meal that's packed with flavor? Ginisang Repolyo with Eggs is a nutritious and delicious dish you can cook in minutes using a handful of simple, affordable ingredients. It's a go-to recipe for busy weeknight dinners!

The Ginisang repolyo recipe we already have on the site is great if you want to go all out with all the fixings. However, when the weeknights get hectic or the budget gets tight, cabbage with scrambled eggs would be a welcomed recipe in your back pocket.

This simple vegetable dish is quick, easy to make, budget-friendly, and a powerhouse of nutrition and flavor. With basic pantry staples and minimal steps, you get a comforting, wholesome meal you'll feel good serving the whole family.

Ingredient notes

• Cabbage- adds crunch and nutrition. I like to use green cabbage for its mild flavor, but you can substitute red cabbage if you prefer a slightly peppery bite.
• Eggs- the fluffy scrambled eggs provide a creamy contrast to the tender cabbage and affordable protein in this recipe.
• Onions and garlic- the flavor foundation of Filipino ginisa dishes, with sauteed onions adding a hint of sweetness and garlic bringing a savory aroma.
• Carrots- add sweetness and color while deliciously extending the dish. You can also throw in other vegetables like bell peppers or snap peas for variety.
• Seasonings- soy sauce, sugar, and pepper mix to boost flavor. Maggi Magic Sarap is an-all

Ginisang Repolyo with eggs cooking instructions

1. Prepare the ingredients. Dice the aromatics. Julienne the carrots, and finely shred the cabbage into uniform sizes for quick and even cooking.
2. Beat the eggs until well incorporated and cook in a pan on low heat until set but still slightly wet. Remove from heat and set aside. Check the tips below on how to make them melt-in-your-mouth delicious.
3. Saute the onions and garlic in the same pan on medium heat until softened and aromatic.
4. Add the vegetables. Cook the carrots until half done, then add the cabbage and cook until it loses volume.
5. Season with soy sauce, sugar, and Magic Sarap all-purpose seasoning for depth of flavor. Saute until cabbage and carrots soften but still have a slight crunch.
6. Add scrambled eggs, breaking them into large chunks, and toss them to distribute. Season with pepper to taste, if desired.

Making the perfect scrambled eggs

Like in chayote and eggs and kultyas recipes, eggs are an essential component of this sauteed cabbage dish, and cooking them into soft and flavorful scrambled eggs can take the dish to the next level.

• Whisk the eggs thoroughly to fully incorporate and avoid streaks of white in the scrambled eggs.
• Add a splash of milk, cream, or stock for extra moisture.
• Use low heat to prevent the eggs from overcooking and turning dry and rubbery.
• Cook the eggs until slightly underdone, as the residual heat will finish cooking them.

How to serve and store

• This ginisang repolyo at itlog makes a great main dish for lunch and dinner. For a hearty and tasty meal, serve it with steamed rice and grilled meat, such as inihaw na liempo.
• Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
• Reheat in a wide pan or the microwave to 165 F. You can also revamp leftovers in pancit bihon guisado or ramen noodle stir-fry.