Sausage & cornbread cabbage rolls
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Large Cabbage Leaves |
| 1 | each | Large Beaten Egg |
| 1 | cup | Apple Chopped (1 Med) |
| ⅓ | cup | Cornbread Stuffing Mix |
| 2 | tablespoons | Apple Juice Or Cider |
| ½ | pounds | Bulk Pork Sausage |
| ¼ | cup | Water |
| ⅓ | cup | Apple Juice Or Cider |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Instant Beef Bouillon |
Directions
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% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, ½ cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded 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, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter.
Cover and keep warm. For sauce, in a 2-cup measure stir together ½ c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2½ minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls.