Title: Sausage and Cornbread Cabbage Rolls
Categories: Sausage Entree Vegetable
Yield: 1 Servings
| 2 | | Large Cabbage Leaves |
| 1/2 | c | Chopped Apple (1 small) |
| 1 | tb | Apple Juice Or Cider |
| 1/4 | c | Water |
| 1/2 | ts | Cornstarch |
| 1 | | Large Beaten Egg |
| 3 | tb | Cornbread Stuffing Mix |
| 1/4 | lb | Bulk Pork Sausage |
| 3 | tb | Apple Juice Or Cider |
| 1/4 | ts | Instant Beef Bouillon |
Remove center vein of cabbage leaves, keeping each leaf in one piece. Place
leaves in a shallow baking dish. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are
limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1
T apple juice or cider. Add sausage; mix well. Divide meat mixture into
two equal protions. Place one portion of meat mixture on each cabbage
leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making
sure folded edges are included in roll. Arrange rolls in a shallow baking
dish. Pour water over rolls. Cover with vented clear plastic wrap.
Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat
is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a
plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3
T apple juice or cider, cornstarch, and instant beef bouillon granules.
Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power
for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring
every 30 seconds. Spoon sauce atop cabbage rolls and serve.