Cabbage Tamales

Cabbage Tamales

World Cuisine Latin American Mexican

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.

Servings per recipe: 8
Calories per serving: 341
Preparation time: 35m
Total cooking time: 1h 35m


  • 8 cabbage leaves
  • 1 pound ground beef
  • 1 1/2 cups uncooked white rice
  • 2 (6.5 ounce) cans tomato sauce
  • 3 teaspoons New Mexico red chile powder
  • 2 cloves garlic, minced
  • 1/2 cup chopped onions
  • salt and ground black pepper to taste
  • 2 (10 ounce) cans diced tomatoes with green chile peppers


  • 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.

Nutrion facts:

Total Fat 15.6g 24%
    Saturated Fat 6.0g  
Cholesterol 48mg 16%
Sodium 579mg 23%
Potassium 490mg 14%
Total Carbohydrates 36.4g 12%
Dietary Fiber 3.1g 13%
Protein 13.7g 27%
Sugars 3g  
Vitamin A 761IU  
Vitamin C 21mg  
Calcium 54mg  
Iron 3mg  
Thiamin 0mg  
Niacin 8mg  
Vitamin B6 0mg  
Magnesium 40mg  
Folate 113mcg