Cabbage Tamales Recipe - Allrecipes.com
Cabbage Tamales Recipe
  • READY IN ABOUT hrs

Cabbage Tamales

Recipe by  

"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 Edit and Save

Original recipe makes 8 tamales Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr
  • READY IN

    1 hr 35 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Oct 01, 2014

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

 
May 04, 2012

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

 
May 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!

 
May 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.

 
May 01, 2012

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

 
Feb 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.

 
Apr 13, 2014

Amazing... Baked these in the oven with foil. The only change I made was using saffron rice. Turned out great.

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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