Sausage cornbread cabbage rolls


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Recipe by: nadhir

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Preparation Time:
10 Min
Serves:
2
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



4 ea Large Cabbage Leaves
1 ea Large Beaten Egg
1 c Apple Chopped (1 Med)
1/3 c Cornbread Stuffing Mix
2 tb Apple Juice Or Cider
1/2 lb Bulk Pork Sausage
1/4 c Water
1/3 c Apple Juice Or Cider
1 ts Cornstarch
1/2 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% of power for 1 to 3
minutes or till leaves are limp. Stir together egg, 1/2 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 1/2
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 2 1/2 minutes or til sauce is
thickened and bubbly, stirring every 30 seconds. Spoon sauce atop
cabbage rolls.

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