Name: Vegetarian Cabbage Tinga
Prep time: 80 min
Cook time: 35 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.