Recipes Cabbage Tamales 4.1 (67) 52 Reviews 12 Photos 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. Submitted by rlt11_NMC Updated on December 18, 2014 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 12 12 12 12 Prep Time: 35 mins Cook Time: 1 hr Total Time: 1 hr 35 mins Servings: 8 Yield: 8 tamales Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften. 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. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales. 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. 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. I Made It Print 241 home cooks made it! Nutrition Facts (per serving) 341 Calories 16g Fat 36g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 341 % Daily Value * Total Fat 16g 20% Saturated Fat 6g 31% Cholesterol 48mg 16% Sodium 579mg 25% Total Carbohydrate 36g 13% Dietary Fiber 3g 11% Total Sugars 3g Protein 14g 27% Vitamin C 21mg 24% Calcium 54mg 4% Iron 4mg 19% Potassium 490mg 10% * 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.