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.

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