Tinga de Repollo is thinly sliced cabbage braised in a tomato-chipotle sauce. It might sound fancy, but it’s actually really easy to make. And it’s super versatile. Cabbage tinga can be served as a side dish with roasted or grilled meats, or served as a garnish for tacos, tostadas, and/or burritos. It can also be served on its own over warm corn tortillas or atop crunchy tostada shells for a light vegetarian lunch.
Bring the tomatoes to a boil in a medium saucepan with 3 cups of water over high heat. Cover and reduce heat to low; let tomatoes simmer for 8 to 10 minutes until completely cooked. Remove from heat and let cool slightly.
Puree the tomatoes with 1 cup of the water they were cooked in and the chipotle chiles in adobo sauce in a blender until smooth.
Heat the vegetable oil in a large skillet over high heat. Saute the onion for 2 to 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cabbage and saute for 3 to 5 minutes. Pour in the tomato-chipotle mixture; season generously with salt and black pepper. Once sauce starts to bubble, cover skillet and reduce heat to low. Let simmer for 15 to 20 minutes until the cabbage is cooked through and the sauce has reduced slightly. Sprinkle a little cotija cheese on top. Enjoy!
Save time in the kitchen by substituting 2 (8 oz.) cans of tomato sauce for the cooked tomatoes.