Cabbage Tamales recipe

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8 cabbage leaves
1 pound ground beef
1 ½ cups uncooked white rice
2 (6.5 ounce) cans tomato sauce
3 teaspoons New Mexico red chile powder
2 cloves garlic, minced
½ cup chopped onions
salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chile peppers

Nutrition Info

340.6 calories
carbohydrate: 36.4 g
cholesterol: 48.2 mg
fat: 15.6 g
fiber: 3.1 g
protein: 13.7 g
saturatedFat: 6.2 g
servingSize: -
sodium: 579.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -


  1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.

  2. Place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs.

  3. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales.

  4. To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally.

  5. To cook tamales in a slow cooker: place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours.

Recipe Yield

8 tamales

Recipe Note

These are a combo of German and Mexican food that are very good. You can cook these in a pressure cooker, slow cooker, or oven, as well as prepare them to freeze and fix at a later time.

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