Ginisang Repolyo, Carrots with Shrimp



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 shrimp

Photo by Rosa Lyn Bontilao


Slice cabbage and bell pepper into squares or desired shape. Others slice it on strips.

Crushed garlic and minced and cut onions into thin slices.

Heat a large pan over high and add olive oil. Sauté garlic and onion until garlic has turned slightly brown and onions are translucent, about 2 minutes.

Toss 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


Toss 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.