Shabu Shabu Nilaga

This cozy, flavorful Shabu Shabu Nilaga is a simplified take on the Filipino classic Nilaga. This is a comforting beef soup typically made by simmering beef bones for hours until tender. This version captures the same rich, hearty flavors but cooks in a fraction of the time. This is the perfect meal for a cold winter’s night.

Made with thinly sliced hotpot beef, Napa cabbage, and layers of vegetables like potato and carrot, it’s the perfect one-pot meal for chilly days. Think of it as a cross between Japanese hotpot (shabu shabu) and Filipino nilaga, combining the best of both worlds: comfort and convenience.

Ingredients

1 lb thinly sliced hotpot beef (shabu shabu beef)

¼ head Napa cabbage

1 large carrot, thinly sliced

1 potato, thinly sliced

1 quart beef broth

2 tbsp fish sauce

1 can baby corn, drained

1 bunch mushrooms (optional)

3–4 garlic cloves, thinly sliced

Salt and pepper, to taste

1. Layer a slice of beef, carrot, and potato between uncut cabbage leaves.

2. Cut the cabbage wedge into three pieces, discarding the thick stem. Arrange upright in a pot and season with salt and pepper.

3. Fill the gaps in the pot with baby corn and mushrooms. Sprinkle the sliced garlic over the top.

4. Pour in beef broth and fish sauce, then bring the pot to a boil over medium-high heat.

5. Once boiling, cover, lower the heat, and simmer for 10 minutes. Skim off any scum that rises to the surface.

6. Serve hot with steamed rice and a side of patis (fish sauce) for dipping.

The layered veggies and beef make for an impressive yet effortless dish.