Sausage 'n' Cornbread Cabbage Rolls ( Mw ) Recipe
Recipe Ingredients
2 large cabbage leaves
1 large beaten egg
1/2 cup chopped apple (1 small)
3 tbsp cornbread stuffing mix
1 tbsp apple juice or cider
1/4 lb bulk pork sausage
1/4 cup water
3 tbsp apple juice or cider
1/2 tsp cornstarch
1/4 tsp instant beef bouillon
Recipe Preparation
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.
Servings: 1
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Sausage 'n' Cornbread Cabbage Rolls ( Mw ) Recipe Index
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