Ginisang Repolyo, Carrots with Shrimp

Ginisang Repolyo, Carrots with Shrimp
Photo Credits: Rosa Lyn G. Bontilao


  • 1 medium cabbage
  • 1 bell pepper
  • 1 large carrots, sliced, flower shape
  • ½ medium onion
  • 3 cloves garlic
  • ¼ tsp salt
  • 1/8 tsp ground pepper
  • 2 tbsp olive oil
  • 1 lb fresh or frozen precooked, peeled and deveined


  1. Cut cabbage and bell pepper into strips.
  2. Mince garlic and cut onions into thin slices.
  3. Heat wok or skillet on high and add olive oil.
  4. Sauté garlic and onion until garlic has turned slightly brown and onions are translucent, about 2 minutes.
  5. Add red bell peppers and carrots and cook for another minute. If you are using raw shrimp, add it at this point and sauté until color turns orange, about 2 minutes
  6. Add cabbage and stir fry with the rest for about 3 minutes or until the cabbage has slightly wilted.

Serve immediately. Note: If you want a much softer cabbage texture, cover the wok/skillet until ready to serve. The trapped heat will continue to cook the vegetables.

Credits to: