1 large cabbage
Â½ pound ground pork seasoned and well cooked
1 jar of green peas
1 cooked carrot
Â½ cup tomato juice
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.