Ginisang Repolyo (Sauteed Cabbage) with Ground Pork and Tofu

If you want something quick and easy to prepare, then this Ginisang Repolyo is what you're looking for. With just a few ingredients, you'll have a yummy accompaniment for rice in no time. The best thing about this dish is its versatility. In this recipe that I am sharing with you today, I cooked the cabbage with ground pork and tofu, but you can also use beef, chicken or even shrimps.

This is one healthy dish that's worth trying! My daughters who aren't big fans of cabbage love eating this. I'm pretty sure you will love it too!

And in case you will have leftover, you can use it to make lumpiang gulay. Just drain it and wrap in spring roll wrapper and you'll have yummy lumpia! :)

Oven Roasted Brussels Sprouts with Bacon and Roasted Pecans

Green Cabbage is one of the vegetables that my daughters don't wanna eat. They say it smells awful. Whenever I make pancit, nilaga, chopsuey, vegetable stir-fry or even salad with green cabbage in it, they would eat everything else except the green cabbage. That is how much they hate this nutritious vegetable. They don't have a problem with red, napa and savoy cabbages, neither with bok choy...but with green cabbage and its miniature counterpart, Brussels Sprouts, it's totally a different story. My daughters will do everything to avoid eating them!

Unlike the green cabbage which I grew up eating, "Brussels Sprouts" is something I haven't heard of until I came to the US. The first time I saw Brussels Sprouts at the supermarket, I thought they are baby green cabbages. Well, they look exactly like green cabbage...and they taste the same too! They actually belong to the same family, but they are of different variety. Brussels Sprouts won't grow into big cabbage heads like what I first thought. They grow on a tall stalk and stay small (only 1"-1.6" in diameter) even when they are mature. But like cabbage, Brussels Sprouts is an excellent source of vitamins A, B6, C and K. They are also rich in protein, fiber and antioxidants...and also contain iron, copper, calcium, manganese, magnesium, phosphorous and potassium. They are incredibly nutritious vegetables...but like cabbage, they have a strong unpleasant smell which my daughters don't like. 

But this Oven Roasted Brussels Sprouts with Bacon and Roasted Pecans seems irresistible for them. My daughters love bacon...so I thought adding some in a Brussels Sprouts dish will definitely lure them to eat one of their most hated vegetables. Well, it worked! The first time I made this, they seemed so excited seeing all the bacon in it...though still a bit hesitant to try it. But Cherlin started digging in when she noticed that she could hardly smell the Brussels Sprouts...and then, Clarise followed. Since then, Brussels Sprouts is no longer a part of their "not-to-eat" list.