Title: Sausage & Cornbread Cabbage Rolls
Categories: Pork Vegetable Main
Yield: 1 Servings
| 2 | | Large Cabbage Leaves |
| 1 | | Large Beaten Egg |
| 1/2 | c | Chopped Apple (1 small) |
| 3 | tb | Cornbread Stuffing Mix |
| 1 | tb | Apple Juice Or Cider |
| 1/4 | lb | Bulk Pork Sausage |
| 1/4 | c | Water |
| 3 | tb | Apple Juice Or Cider |
| 1/2 | ts | Cornstarch |
| 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.