Cabbage Tamales

By cmschnettler

Ingredients

• 8 cabbage leaves
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 1/2 cups uncooked white or brown rice
• 2 (6.5 ounce) cans tomato sauce
• 3 teaspoons New Mexico red chile powder
• 1 tablespoon granulated sugar
• 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 28 ounce can peeled tomatoes

Details

Servings 8
Preparation time 35mins
Cooking time 240mins
Adapted from allrecipes.com

Preparation

Step 1

Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.

Place the ground beef, ground pork, 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 slow cooker. Pour diced tomatoes with green chiles over tamales. Add canned whole tomatoes and the sugar.

Place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours.