Name: Cabbage Tamales
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8 tamales
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

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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Step 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.
Step 3

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

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.

Tips

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

Per Serving:

341 calories; protein 13.7g; carbohydrates 36.4g; fat 15.6g; cholesterol 48.2mg; sodium 579.3mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts