Cabbage Tamales
Featured in Allrecipes Magazine

Cabbage Tamales

rlt11_NMC 20

"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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1 h 35 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
  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.
  3. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales.
  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.
  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.
  • 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.


  1. 20 Ratings

Most helpful positive review

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

I have made these for years. In the south they r called cabbage rolls

Most helpful
Most positive
Least positive

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...

Because it is Mexican flavored meat mixture "wrapped" in cabbage instead of husks, it is a very imaginative name!! :)

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...

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...

These are easy and fun to make. A nice change for us. Thank you for posting this imaginative take on the recipe forTamales

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 ...

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...

Good basic recipe. I doubled the filling and cooked the 1st batch in the crockpot. I found them to be slightly dry and bland. For the 2nd batch, I added a 15 oz jar of salsa to the tomato/dic...

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...

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