Name: Slow Cooker Cabbage Rolls
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4
Ingredients: 1 large head cabbage; 1 can (8 ounces) tomato sauce; 3/4 cup quick-cooking rice; 1/2 cup chopped green pepper; 1 large egg, lightly beaten; 1 ounce onion soup mix; 8 oz lean ground beef (90% lean); 8 oz ground lamb; 1 can (46 ounces) V8 juice

It's time to celebrate another #WorldWineTravel event and this month Lynn of Savor the Harvest is our host. She has us exploring white wines from South Australia but I got my vines crossed and am giving you a South Australia RED wine. My apologies but I promise you will find wonderful white wines from my colleagues below!

This group is focusing on Australian wines for 2022. In January I discussed wines from Western Australia. February's post was on reds from Southern Australia. Click the links to read more!

I chose a Tait Family Wine, "The Ball Buster" which is a red blend of 77% shiraz, 15% Cabernet Sauvignon, and 8% Merlot. This wine gets a lot of things right. This is a fruity, juicy wine that both my husband and I loved. This is a basket-pressed wine. It has a reasonable price point, too. The color is a deep garnet.

We paired our family's recipe for Stuffed Cabbage Rolls. It was a perfect combination. The meaty goodness of the filling and the tender cabbage leaves are wonderful wrappers. We didn't even serve a side with it and it was filling and good. The juicy wine stood up beautifully to the tomato sauce.

Yield 4

Author Terri Steffes

Prep time

20 Min

Cook time

6 Hour

Total time

6 H & 20 M

Slow Cooker Cabbage Rolls

Ingredients

1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1 large egg, lightly beaten
1 ounce onion soup mix
8 oz lean ground beef (90% lean)
8 oz ground lamb
1 can (46 ounces) V8 juice

Instructions

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well.
Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, egg and soup mix.
Crumble beef and lamb over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°.

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World Wine Travel Group Posts

Crushed Grape Chronicles (Robin) discusses "Jim Barry Wines – 3 Generations making Clare Valley Riesling" A Day In The Life On The Farm (Wendy) pairs "South Australian Chardonnay with Pesto Bruschetta Chicken" Culinary Adventures with Camilla (Camilla) shares "Asparagus-Leek Velouté + Naturalis Sauvignon Blanc 2020" Enofylz Wine Blog (Martin) digs into "Pewsey Vale - Eden Valley’s Original Riesling Monopole" AdVINEtures (Chris & Allison) is exploring "South Australia Riesling" My Full Wine Glass (Linda) discusses "Eden Valley Dry Riesling? Cool!" Wine Predator ..... Gwendolyn Alley shares "Eight at the Gate: Sustainable Chardonnay In Wrattonbully, South Australia" Savor the Harvest (Lynn) discusses "Paxton Wines - Biodynamic Pioneer in South Australia" Food Wine Click! (Jeff) shares "Eden Valley Shines Among South Australia Whites" Wineivore (Deanna) shares "Brash Higgins Zibbibo Nautral Wine + Sashimi Plate" Our Good Life (Terri) tells us about "Tait Family Wines and a Family Tradition Meal"