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Prep time
5 minutes
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Cook time
5 minutes
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Serves
3
Author Notes
An easy sauteed cabbage recipe, with corned beef, carrot strips, and onions. This is great for a quick and affordable lunch or dinner vegetable recipe.
—Mr. Hugh's Kitchen
Ingredients
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2 cups
chopped cabbage
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1
corned beef 150g
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1
onion finely diced
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1/4 cup
julienned carrots
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Cooking oil
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Salt
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Ground black pepper
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1/4 cup
water
Directions
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Prepare the Ginisang Repolyo ingredients. Open a can of corned beef. This will be a great alternative since it’s ready to cook. Chop the cabbage, and submerge in cold water for 1 minute. Dice the onions and mince the garlic. Cut the carrot into strips until you fill a quarter of cup.
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Cook the Ginisang Repolyo. Heat up a wok or pan under medium fire. Add 2 tablespoons of cooking oil, then saute the finely diced onions and minced garlic, until onions are soft and translucent. It should take about 15 to 30 seconds. Add the carrots strips, and season with a pinch of salt and ground black pepper. Cook for 30 seconds. Add the corned beef, and let it cook for a minute. Mix it well with the carrots. Add the chopped cabbage, and mix it well with the corned beef and carrots. Add a quarter cup of water, then mix again. Cook for 2 to 3 minutes, then turn off the heat.
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Serve! Transfer into a serving dish or bowl while hot. Enjoy!
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