Cabbage Tamales – A Wholesome Twist on Traditional Mexican
Cabbage tamales are a fresh twist on traditional Mexican tamales.They use cabbage leaves instead of corn husks for wrapping.Filled with masa and savory ingredients, they are soft and flavorful.A healthier, gluten-free option for modern cooking.Perfect for vegetarian or customizable fillings.A fusion of tradition and innovation in every bite.
Ingredients
For the Tamales:
- 1 medium cabbage (leaves separated)
- 2 cups masa harina
- 1½ cups vegetable broth
- ½ cup vegetable oil or melted butter
- 1 tsp baking powder
- 1 tsp salt
Filling Options:
- 1 cup sautéed vegetables (bell peppers, corn, beans)
- OR 1 cup shredded chicken or pork
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup shredded cheese (optional)
Instructions
- Prepare cabbage leaves: Boil cabbage briefly until leaves are soft and pliable. Drain and cool.
- Make masa dough: In a bowl, mix masa harina, baking powder, salt, oil, and broth until smooth and spreadable.
- Prepare filling: Cook vegetables or meat with spices until flavorful.
- Assemble tamales: Lay a cabbage leaf flat, spread masa evenly, add filling in the center.
- Wrap: Fold sides and roll tightly like a parcel.
- Steam: Arrange in a steamer, cover, and cook for 45–60 minutes.
- Check doneness: Masa should be firm and cooked through.
- Serve: Top with sauce and garnish with cilantro.
Notes
- Cabbage leaves are softer and easier to digest than corn husks.
- Masa should be light and fluffy, not dense.
- Vegetable fillings make it vegan-friendly.
- You can experiment with different sauces.
- Steaming is essential for authentic texture.
- Tamales can be frozen for later use.
- Adjust spices to taste.
- Best served warm and fresh.