Ginisang Repolyo
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
252 kcal
-
Course
Main Course
-
Cuisine
Filipino
Ginisang Repolyo
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Sauteed cabbage with bell pepper and ground pork
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Ingredients
- 1 head cabbage chopped
- 4 ounces pork sliced
- 1 onion sliced
- 1 red bell pepper sliced
- 4 cloves garlic crushed and minced
- 3 tablespoons cooking oil
- 1 cup beef broth
- salt and pepper to taste
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Instructions
- Heat the cooking oil in a pan.
- Once the oil becomes hot, saute the garlic and onion.
- Put-in the pork and then cook for 5 minutes or until color turns medium brown.
- Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate.
- Put-in the cabbage. Cook for 1 to 2 minutes.
- Add the red bell pepper. Stir and cook for 1 minute more.
- Add salt and pepper to taste.
- Pour-in remaining beef broth. Let boil. Stir.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
4g
Calories
252kcal
(13%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
20mg
(7%)
Sodium
283mg
(12%)
Potassium
615mg
(18%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
1157IU
(23%)
Vitamin C
124mg
(138%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 252kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 283mg | 12% |
| Potassium | 615mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 124mg | 138% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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