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.

Recipe Summary

prep:
35 mins
cook:
1 hr
total:
1 hr 35 mins
Servings:
8
Yield:
8 tamales
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

341 calories; protein 13.7g 27% DV; carbohydrates 36.4g 12% DV; fat 15.6g 24% DV; cholesterol 48.2mg 16% DV; sodium 579.3mg 23% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2012
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 be enough 'sauce'. I added more salsa - enough to cover the cabbage rolls. They were perfect. Thanks. Read More
(60)

Most helpful critical review

Rating: 1 stars
01/09/2018
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 Read More
(7)
68 Ratings
  • 5 star values: 28
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
04/28/2012
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 be enough 'sauce'. I added more salsa - enough to cover the cabbage rolls. They were perfect. Thanks. Read More
(60)
Rating: 4 stars
05/04/2012
Because it is Mexican flavored meat mixture "wrapped" in cabbage instead of husks, it is a very imaginative name!! :) Read More
(30)
Rating: 4 stars
05/15/2012
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 great result! Read More
(15)
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Rating: 5 stars
05/09/2012
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 to the flavor. I will repost when I do to re-review. Read More
(12)
Rating: 5 stars
04/08/2015
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 chilies. I also did not have the chili powder so I doubled the garlic and used 2 Tbsp of Taco seasoning in its place and the flavor was fantastic! You will need extra sauce for the reheated rolls if you freeze any as they do absorb the sauce. Read More
(11)
Rating: 5 stars
02/16/2014
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 cabbage rolls in the slowcooker for 2.5 hours instead. I did not have chili powder at all so I just used about 2 T of taco seasoning. I doubled the garlic did not have diced tomatoes with chiles but used about half a 16 oz can of tomato sauce in the meat mixture and about half of what was left on top of the rolls. I had a few cherry tomatoes that were on their way out so I chopped them up and sprinkled them on top along with half of a small can of green chiles. My boyfriend is quite the eater but he was stuffed after just one roll/tamale for dinner. As far as the problem some have had with cabbage leaf size it's possible that US cabbages are so large where some of us are that it's not an issue at all as it wasn't for me. Just try the largest cabbage you can find. Read More
(9)
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Rating: 1 stars
01/09/2018
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 Read More
(7)
Rating: 4 stars
01/08/2013
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 dry and a little mild. This recipe will be added to my favourites thanks Read More
(6)
Rating: 5 stars
05/20/2016
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 when a friend offered to help me learn how to use my electric pressure cooker and it proved to be a great choice. I read online that Mexican chili powder is hotter than regular chili powder and more flavorful. I was hesitant about it being too hot so I reduced it from 3 tsp to 2 slightly rounded tsp and everyone who tasted them agreed that it was a perfect amount. Very good flavor but not "hot." Mine were not the least bit dry as other reviewers commented. I should mention that my pressure cooker had a "Meat" setting which would only allow me to set it for up to 25 min max. That turned out to be perfect; more time was not needed. Don't know but perhaps 30 min was too long for whatever method of cooking those other reviewers used. (I would not classify these as a Mexican dish nor as tamales. Can't imagine how those terms ended up in the title. They sure are tasty though!!) Read More
(5)
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