Sauteed cabbage with lean ground meat
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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June 14, 2026
My gestational diabetes diagnosis changed everything, but it didn’t mean saying goodbye to Filipino food. Welcome to Healthier Filipino, where I’m making Filipino dishes thoughtfully rebuilt for our health.
First up: Ginisang Repolyo. This dish is completely veggie-forward, loaded with cabbage, snap peas, and water chestnuts for the fiber and resistant starch needed to prevent glucose spikes. Ground pork is secondary here, added to boost the protein amount. A minimal mix of oyster sauce, liquid seasoning, and low-sodium bouillon keeps the macros in check.
Heat the oil (2 tsp) in a large wok or deep skillet over medium heat. Add the onion (½ medium) and sauté for 2–3 minutes until soft and translucent. Stir in the garlic (3 cloves) and cook for about 1 minute until fragrant, being careful not to let it burn.
Add the ground meat (½ lb) to the pan. Break it up and cook until browned and no longer pink (about 5 minutes). Stir in the oyster sauce (1 Tbsp), liquid seasoning/coconut aminos (2 tsp), and chicken bouillon paste (1 tsp). Mix thoroughly so the meat is well-coated and flavorful.
Stir in the julienned carrots (3 medium) and chopped water chestnuts (8 oz). Sauté for about 2 minutes to let them absorb the flavors.
Layer the sugar snap peas (6 oz) and shredded cabbage (½ head) on top. Toss everything together to combine. If the pan looks a bit dry, splash in 1–2 tablespoons of water or broth (¼ cup). Cover with a lid and let steam for 3 to 5 minutes just until the cabbage begins to wilt but still retains a slight crunch.
Adjust with salt and freshly ground black pepper as desired. Feel free to add more seasoning as desired.
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