Cabbage Tamales – a delicious recipe with cabbage, ground beef, white rice, tomato sauce, New Mexico, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
570
kcal
Calories
23
g
Fat
62
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 cabbage leaves, 1 pound ground beef, 1 1/2 cups uncooked white rice, 2 (6.5 ounce) cans tomato sauce, and more.
Yes, Cabbage Tamales falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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