Ginisang Repolyo with Atay which translates into “Sauteed Cabbage and Liver” This interestingly easy and healthy dish is made by cooking chicken liver, cabbage, garlic, onions, salt and pepper, oyster sauce, soy sauce, calamansi juice, and bell peppers. This liver and cabbage based Filipino dish might not be commonly found outside homes, as liver dishes might not have as much popularity compared to many Filipino stewed meat and soup dishes. These are still considered as a favored dish to many, especially to those looking for a way to eat more fiber and add iron to the body in a more Yummy way!

Ginisang Repolyo with Atay Recipe :

Ingredients

½ kilo chicken liver
½ kilo cabbage
4 cloves garlic ( chopped )
1 medium onion ( sliced )
Salt to taste
Black pepper to taste
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons calamansi juice
2 medium bell peppers
Oil

Steps:

Remove the cabbage cores, roughly chop these into chunks. Set aside. Remove the seeds from the bell pepper. Slice these into chunks and set aside.
Heat some oil in a pan. Saute garlic, before adding in the onions. Then add in the liver, give it a good stir before adding salt and pepper. Cook until these change in color.
Once these have changed in color, pour in oyster sauce, mix then cover. Let this simmer until the juices come out. Mix in soy sauce and calamansi juice. Cover and simmer for 5 minutes.
Add in bell peppers and cabbages. Mix until the cabbage leaves wilt. Transfer onto a serving plate and enjoy !

How to cook Ginisang Repolyo with Atay ?

A low in fat, high in iron, protein, and fiber recipe. To make this affordable dish, you’ll only need half a cabbage. Chop this half vertically to make it easier to remove the core. Once the core is removed, roughly chop the cabbage into chunks, then set this aside. Prepare the bell peppers by removing the core-seeds then slicing these vertically before slicing these again, now into squares.

Set these aside. Heat oil in a pan then saute garlic then some onions until these smell aromatic. Then add in the liver, giving this a good mix before sprinkling in some salt and pepper. Cook until these change in color, mixing these often. Once these have turned into a light pinking color, mix in oyster sauce then cover. Covering this for a few minutes will help bring the juices out. Once ready, mix in soy sauce to help add some umami-ness into it as well as some calamansi juice, this will help make the taste a bit more ‘livelier’ and fresh in contrast to the liver taste. Cover once again and let this simmer for a few minutes just to let the flavors blend well together. Add in the chopped cabbages and bell peppers, cooking just until the cabbage leaves wilt. Take these out and place them on a serving plate. Serve with some freshly cooked rice on the side. Some might even serve this with fried fish or chicken for an extra filling meal This is not only budget friendly but great for the body.

More on Cabbages in this Yummy Kitchen Article : “What are Cabbages ?”

Questions :

Additions into the dish ?

Aside from the cabbages and nd bell peppers, you can also add other leafy vegetables like :

Chinese chives for extra onion-y and garlicky flavor
Sayote ( chayote ) for “Ginisang Repolyo with Sayote”
Potatoes for “Ginisang Repolyo with Patatas”
Other vegetables like leeks, carrots, radishes
Or even the vegetables that you need to use up in the fridge.

Replacements for the liver ?

You can add these meats with the liver or omit the liver and replace them with the following : Chopped or ground Pork or Beef

Seafood like shrimps ( peeled )
Canned tuna that’s been strained before adding this in after the liver has cooked for “Ginisang Repolyo with Tuna recipe”.
For a non meat option use boiled or scrambled eggs for “Ginisang Repolyo with Egg Recipe”