cabbage tamales

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• 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.