Peppie and Pop’s Cabbage Tamales
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Peppie and Pop pay loving tribute to Jenna’s beloved Grammy with this slow-cookin’ version of her much-adored recipe.
Used 6-quart slow cooker
- 1 Pound Ground Beef
- 1/3 to 1/2 Pound Hot Breakfast Sausage
- 1 Cup Long Grain Rice
- 5 to 6 Cloves Garlic, minced or chopped, divided
- 1 Head Green Cabbage
- 2 small Cans Tomato Sauce
- 5 Cans Water
- 3 Tablespoons Chili Blend Seasoning (not chili powder)
In a bowl, mix ground beef, sausage, rice, and 2 or 3 minced or chopped garlic cloves.
Cut core out of cabbage and put cabbage in hot water. Pull leaves off as they get a little tender.
Place meat mixture in leaves; roll up and put a toothpick in each roll. In a separate bowl, mix tomato sauce with 5 cans water, chili blend, and 2 to 3 cloves of minced or chopped garlic. Mix well.
Put cabbage rolls in slow cooker, placing the least tender ones on the bottom.
Then pour tomato sauce mixture over rolls, covering all. Cook on HIGH for approximately 6 hours.
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