Cabbage Tamales6 Reviews
- Prep: 35 min
- Cook: 1 hr
- Ready In: 1 hr 35 min
“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.” - by rlt11_NMC
Original recipe yields 8 tamales
- Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
- 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.
- Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales.
- 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.
- 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.
Amount Per Serving (8 total)
- 341 cal
- 15.6 g
- 36.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"First - these are NOT Tamales - that said, they are good cabbage rolls. I did cut the recipe in half and did them in the crockpot. I used one can of Rotel and was afraid there was not going to be en..." See moreough 'sauce'. I added more salsa - enough to cover the cabbage rolls. They were perfect. Thanks."
"Because it is Mexican flavored meat mixture "wrapped" in cabbage instead of husks, it is a very imaginative name!! :)..." See more"
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