Recipes Cabbage Tamales 4.1 (67) 52 Reviews 11 Photos 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 by rlt11_NMC Published on September 2, 2011 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 35 mins Cook Time: 1 hrs Total Time: 1 hrs 35 mins Servings: 8 Yield: 8 tamales Jump to Nutrition Facts Ingredients 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 341 Calories 16g Fat 36g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 341 % Daily Value * Total Fat 16g 20% Saturated Fat 6g 31% Cholesterol 48mg 16% Sodium 579mg 25% Total Carbohydrate 36g 13% Dietary Fiber 3g 11% Total Sugars 3g Protein 14g Vitamin C 21mg 107% Calcium 54mg 4% Iron 4mg 19% Potassium 490mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved