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My review
Cabbage Tamales
24
rlt11_NMC
"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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Ingredients
1 h 35 m servings 341Original recipe yields 8 servings (8 tamales)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- I also make this in the morning and bake it in the evening. I put them into a 9x13-inch baking dish and bake them for 2 hours, topped with tomatoes and green chiles and covered with foil, at 300 degrees F (150 degrees C). The tamales can be frozen for up to three months.
- If you can't find canned tomatoes with green chiles and garlic, use 2 cans of diced tomatoes, 1/2 cup canned chopped green chiles, and 1 tablespoon minced garlic.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 4863 Ratings
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Most helpful positive review
4/28/2012
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...
Most helpful critical review
1/9/2018
Please don't call these tamales. Call them tex/mex cabbage rolls, but having no Masa in addition to not being steamed take them completely out of the tamale category
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4/28/2012
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...
5/4/2012
Because it is Mexican flavored meat mixture "wrapped" in cabbage instead of husks, it is a very imaginative name!! :)
5/15/2012
I am very impressed with this recipe. Thank you for sharing it. I did modify the spices only to work with what I have on hand and it worked out wonderfully. This is an easy prep item with a grea...
5/9/2012
This recipe turned out amazing. It is so healthy and yummy which are two of my criteria for food. It is also easy. I think next time I am going to add some ground sausage to add more dimension t...
4/8/2015
I made this for myself and froze the rest for later but I cooked only 4 cabbage leaves and I did it in the slow cooker for 2 1/2 hours. I doubled the tomato sauce instead of the tomatoes with ch...
2/16/2014
These were very good. I did make a few adjustments because I didn't have all the ingredients. They were magnificent nonetheless. :) Here's what I did: I cut the recipe in half and cooked the 4 ...
1/9/2018
Please don't call these tamales. Call them tex/mex cabbage rolls, but having no Masa in addition to not being steamed take them completely out of the tamale category
1/8/2013
Wonderful recipe, I put the whole head of cabbage in the boiling pot of water for easier removal of the leaves. Next time I will add some ground pork and fresh chiles as I found them slightly dr...
5/20/2016
Absolutely the BEST cabbage rolls I've ever tasted, and several of my friends agree!! These were easy to make and wonderful to eat! I am eager to make them again!! I chose this recipe to use...