What You’ll Find Here?
I cooked Pancit Canton yesterday and ended up with extra cabbage and carrots.
Rather than letting them go to waste, I decided to give my Ginisang Repolyo a little twist by adding the carrots this time.
It’s a simple and flavorful way to use up leftovers and make a delicious side dish.
This recipe is quick and easy, perfect for when you want something light yet satisfying.
Just a few basic ingredients and you’ll have a tasty meal that pairs well with almost anything.
Let’s get started and make something yummy from those leftover veggies!
Sauteed Cabbage and Carrots Ingredients
1. Garlic and Onion
You’ll want to start with minced garlic and sliced onion. The garlic gives that rich, savory aroma, and the onion adds a sweet base that ties everything together.
2. Pork Belly
Go for thinly sliced pork belly. It cooks faster this way and gives you that juicy, tender bite with a bit of crisp on the edges. It’s the hearty part of the dish.
3. Soy Sauce and Oyster Sauce
These two sauces are your flavor boosters. The soy sauce adds that salty depth, and the oyster sauce brings in a thick, umami richness that makes the dish taste even better.
4. Carrot and Cabbage
Use julienned carrots and sliced cabbage for a nice crunch. They add natural sweetness and balance out the richness of the pork.
5. Salt and Pepper
Once everything’s cooked, don’t forget to season with salt and pepper. Taste it first, then adjust to get the flavor just right.
How to Perfectly Cook Sauteed Cabbage and Carrots
1. Prepare the Ingredients
Slice the cabbage into strips, julienne the carrot, and cut the pork belly into thin strips. Set everything aside so it’s ready to cook.
2. Sauté Garlic and Onion
Heat some cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion. Sauté until the onion turns translucent and the garlic smells fragrant.
3. Cook the Pork Belly
Add the sliced pork belly to the pan. Stir-fry for 5 to 7 minutes until the pork turns golden and the fat starts to render. Keep stirring so it cooks evenly.
4. Add Sauces
Pour in the soy sauce and oyster sauce. Stir everything together so the pork gets coated in the savory sauce.
5. Simmer
Pour in 1/2 cup of water and let it come to a simmer. Lower the heat and cook for around 10 minutes to make the pork tender.
6. Add Vegetables
Add the julienned carrots first and cook for 2 to 3 minutes. Then add the cabbage and mix well. Let it cook for another 3 to 4 minutes until the cabbage is slightly wilted but still has a bit of crunch.
7. Season and Serve
Season with salt and pepper to your taste. Once everything’s cooked just right, turn off the heat. Serve hot with a bowl of steamed rice.
Tips in Sauteeing Cabbage and Carrots
1. Cut Everything Evenly
I always make sure to slice the cabbage and carrots into similar-sized pieces. It really helps them cook evenly. If the sizes are all over the place, you’ll end up with some mushy bits and some that are still hard.
2. Don’t Overcrowd the Pan
One thing I learned is not to crowd the pan. If I’m cooking a big batch, I just do it in portions. When the pan’s too full, the veggies steam instead of sauté, and you lose that nice caramelized flavor.
3. Stir Often
I like to stir regularly while cooking. It helps everything cook evenly and keeps anything from sticking or burning. Plus, it’s a good chance to check if the veggies are cooking just right.
4. Taste as You Cook
Overcooked veggies aren’t fun, so I always taste as I go. A quick bite while it’s cooking helps me get the texture I want, still a bit crisp, not mushy.
5. Add Veggies in Stages
Here’s a simple trick I always do: I add the carrots first since they take longer, then I throw in the cabbage after a couple of minutes. That way, everything turns out just right, not too soft, not too raw.
More Vegetable Recipes to Try
Looking for more healthy and delicious ulam ideas? Try these easy vegetable recipes:
Ginisang Ampalaya – A bitter yet tasty dish made better with egg and sahog
Ginisang Monggo Recipe with Pork – A hearty, nutty stew with pork bits and malunggay
Ginisang Upo Recipe – A soft and juicy gourd dish that’s simple and comforting
Chopsuey Recipe – A colorful mix of veggies with a savory sauce and your choice of meat
Frequently Asked Questions
If you’re out of oyster sauce, you can use additional soy sauce or a splash of hoisin sauce as a substitute. It will still add great flavor.
Simply replace the pork belly with tofu or more vegetables and use vegetarian soy sauce and oyster sauce (or skip the oyster sauce altogether). It will still be delicious!
Yes, pre-cut cabbage and carrots are fine to use and save time. Just make sure they are fresh and not overly processed for the best results.
The pork is done when it’s golden brown and has reached an internal temperature of 145°F (63°C). It should be tender and no longer pink in the center.
Sauteed Cabbage and Carrots Recipe
Ingredients
- 2 tbsp Cooking Oil
- 5 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 200 grams Pork Belly (sliced into thin strips)
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 cup Water
- 1 piece Carrot medium(julienned)
- 1 piece Cabbage medium(sliced into strips)
- Salt and pepper to taste
Instructions
- Start by slicing the cabbage into strips, julienning the carrot, and cutting the pork belly into thin strips. Set them aside.
- Heat the cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the sliced pork belly to the pan. Stir-fry for about 5-7 minutes, or until the pork turns golden brown and the fat has rendered. Stir occasionally to ensure even cooking.
- Pour in the soy sauce and oyster sauce. Stir well to coat the pork with the sauces.
- Pour in 1/2 cup of water. Bring to a simmer, then lower the heat. Let it cook for 10 minutes to allow the pork to tenderize.
- Add the julienned carrots first, and cook for 2-3 minutes. Then, add the sliced cabbage. Stir everything together and cook until the cabbage is slightly wilted but still crisp, about 3-4 minutes.
- Season with salt and pepper to taste. Once the vegetables are cooked to your liking, remove the pan from heat.
- Serve hot as a side dish or as a main dish with steamed rice.
Watch this!
