Sausage cornbread cabbage rolls ( mw )
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cabbage leaves | |
| 1 | Eggs | |
| 1 | cup | Apple |
| ⅓ | cup | Cornbread Stuffing Mix |
| 2 | tablespoons | Apple cider or juice |
| ½ | pounds | Bulk pork sausage |
| ¼ | cup | Water |
| ⅓ | cup | Apple cider or juice |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Instant Beef Bouillon |
Directions
Chopped apple. 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. Cook, covered, on high for 1-3 minutes or til leaves are limp. Stir together egg, ½ cup chopped apple, stuffing mix and 2 tbls apple cider. Add sausage, mix well. Divide meat mixture into four portions. Place one portion of meat 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. Cook, covered, high, for 12-14 minutes, rotating dish ½ turn after 7 minutes. Transfer rolls to serving platter, keep warm. To liquid in pan stir in ½ cup apple juice mixed with cornstarch and beef bouillon. Stir in remaining chopped apple. Cook, uncovered, high, for 2 to 2½ minutes, til sauce is thick and bubbly, stir often, every 30 seconds. Spoon sauce over cabbage rolls.