Cabbage Beef Tamales
Prep Time: 20 minutes
Bake Time: 1 Hour
Serves: 2-3 people
6 whole large cabbage leaves (the bigger the better)
1 pound ground bison (or beef)
1 onion, finely diced
1 clove garlic, minced
1/2 red bell pepper, finely diced
2 teaspoons beef seasoning
3 teaspoons chili powder
1 teaspoon ground cumin
Dash of cayenne pepper
1 teaspoon honey or sugar
Salt/Pepper to taste
1 cup cooked white rice
1 cup mexican cheese
1 14.5 ounce can tomato sauce
1 14.5 ounce can diced tomatoes with green chilies, drained a little
Sour cream, for serving
Preheat oven to 375 degrees.
Bake Time: 1 Hour
Serves: 2-3 people
6 whole large cabbage leaves (the bigger the better)
1 pound ground bison (or beef)
1 onion, finely diced
1 clove garlic, minced
1/2 red bell pepper, finely diced
2 teaspoons beef seasoning
3 teaspoons chili powder
1 teaspoon ground cumin
Dash of cayenne pepper
1 teaspoon honey or sugar
Salt/Pepper to taste
1 cup cooked white rice
1 cup mexican cheese
1 14.5 ounce can tomato sauce
1 14.5 ounce can diced tomatoes with green chilies, drained a little
Sour cream, for serving
Preheat oven to 375 degrees.
In a large frying pan, cook ground bison over high heat until completely brown with no pink anywhere. Drain fat.
Toss in onion, garlic, and red bell pepper. Sauté 2-3 minutes. Add beef seasoning, chili powder, cumin, cayenne pepper, and a good dash of black pepper. Stir to combine.
Pour in tomato sauce and honey or sugar, and stir well. Add rice and 1/2 cup cheese, stir well.
Spray large glass baking dish with cooking spray.
Add a small spoonful of the beef mixture into center of one cabbage leaf. Roll tightly (but gently) and put facedown into baking dish. Repeat until all leaves are filled. Pour diced tomatoes w/green chilies on top of cabbage leaves. Sprinkle dash of salt and pepper over top. Sprinkle with remaining cheese.
Cover with foil and bake at 375 for 25 minutes. Increase oven temperature to 400 degrees and continue baking another 25 minutes, or until hot and bubbly. Remove foil and cook uncovered an additional 5 minutes. Serve with sour cream, if desired. Enjoy!!
Add a small spoonful of the beef mixture into center of one cabbage leaf. Roll tightly (but gently) and put facedown into baking dish. Repeat until all leaves are filled. Pour diced tomatoes w/green chilies on top of cabbage leaves. Sprinkle dash of salt and pepper over top. Sprinkle with remaining cheese.
Cover with foil and bake at 375 for 25 minutes. Increase oven temperature to 400 degrees and continue baking another 25 minutes, or until hot and bubbly. Remove foil and cook uncovered an additional 5 minutes. Serve with sour cream, if desired. Enjoy!!
You will have leftover meat mixture unless you have extra cabbage leaves you want to use. I threw mine into a tupperware to freeze and use in enchiladas in a few weeks.
