Ginisang Repolyo with Egg and Carrots

Ginisang repolyo is a practical way to turn a small cabbage into a warm side dish. Eggs make this version more filling, while carrots add color and a little sweetness. Serve it with steamed rice and fish or tofu for a simple family meal. This recipe serves about three.

Ingredients

• 1 small cabbage, about 500 g, cored and sliced into thin strips
• 1 medium carrot, cut into thin matchsticks
• 2 eggs, lightly beaten
• 1 small onion, sliced; 3 garlic cloves, minced
• 1 tablespoon cooking oil, 1 tablespoon fish sauce, and 3 tablespoons water
• Ground black pepper to taste; sliced spring onion for serving if available

Method

1. Wash and drain the cabbage well. Prepare every ingredient before heating the pan because the vegetables cook quickly.
2. Heat half the oil in a wide pan over medium heat. Pour in the eggs and gently push them into soft ribbons. Transfer them to a clean plate once fully set.
3. Add the remaining oil. Cook the onion for about two minutes, then add garlic and stir briefly without browning it. Add the carrot and cook for two more minutes.
4. Add cabbage, fish sauce and water. Toss, cover for two minutes, then uncover and stir until the cabbage is tender but still has some bite, about three to five more minutes.
5. Return the egg to the pan. Add pepper, toss once and taste before adding any extra salt. Serve immediately.

For a milder version, replace the fish sauce with a small amount of soy sauce and add it gradually. Do not overcook the cabbage; a little crunch keeps the dish fresh.