Vegetarian Cabbage Tinga

Brenda Villagomez
Tinga is one of the most delicious dishes in all of Mexico, and with this vegetarian cabbage tinga recipe, you can innovate while taking care of your health at the same time, as this is a vegetarian version full of flavor, easy to prepare, and your family will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 4 tomatoes, for the sauce
  • 1 1/2 cups water, for the sauce
  • 2 chipotle chiles in adobo sauce, for the sauce
  • 2 tablespoons olive oil
  • 1 1/2 cups onion, in strips
  • 3 cups cabbage, in strips
  • pinches salt, for seasoning
  • pepper, for seasoning
  • queso fresco, crumbled, reduced-fat, for garnish
  • Romaine lettuce, in strips, for garnish
  • tostadas, baked, for garnish
  • green salsa, for garnish
Preparation
45 mins
35 mins
Low
  • For the sauce: roast the onion, garlic, and tomatoes on a griddle over medium heat until the skin turns dark. Once roasted, blend with water and chipotle peppers until well combined. Set the tinga sauce aside until use.
  • Pour enough olive oil into a clay pot or deep skillet and cook the onion over medium heat until it changes to a bright color. Then, add the cabbage and cook for at least 10 minutes or until it reduces by half.
  • Pour in the blended sauce, season with salt and pepper, and cook the cabbage tinga for an additional 20 minutes, as this will help concentrate the flavor better and allow the water released by the cabbage to evaporate. Once the time is up, serve the vegetarian tinga accompanied by fresh cheese, shredded lettuce, baked tostadas, and your preferred sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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