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Ginisang Repolyo with Eggs

Ginisang Repolyo with Eggs

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

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 6 tablespoon 2 tablespoons oil
  • 18 l 6 large eggs well beaten
  • 3 1 onion peeled and sliced thinly
  • 6 clove 2 cloves garlic peeled and minced
  • 6 l 2 large carrots peeled and julienned
  • 3 1 head cabbage shredded
  • 3 tablespoon 1 tablespoon soy sauce
  • 3 teaspoon 1 teaspoon sugar
  • 3 1 sachet (8 grams) Magic Sarap all-purpose seasoning
  • 0 pepper to taste
  • 0 In a wide pan, heat about 2 tablespoons oil. Add beaten eggs and cook on low heat, breaking apart with the back of the spoon, until set but still slightly wet. Remove from heat and set aside.
  • 0 In the pan, add another tablespoon of oil. Add onions and garlic and cook until softened.
  • 0 Add carrots and cook for about 30 to 40 seconds. Add cabbage and cook, stirring regularly, until it loses volume.

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.

  7. Whisk the eggs thoroughly to fully incorporate and avoid streaks of white in the scrambled eggs.

  8. Add a splash of milk, cream, or stock for extra moisture.

  9. Use low heat to prevent the eggs from overcooking and turning dry and rubbery.

  10. Cook the eggs until slightly underdone, as the residual heat will finish cooking them.

  11. 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.

  12. Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.

  13. 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.