Basic information

Sausage 'n' cornbread cabbage rolls ( mw )


3 Tbs
 Cornbread Stuffing Mix
3 Tbs
 Apple Juice Or Cider
 Large Cabbage Leaves
1/4 tsp
 Instant Beef Bouillon
1/4 lb
 Bulk Pork Sausage
1/4 c
1/2 tsp
1/2 c
 Chopped Apple (1 small)
1 Tbs
 Apple Juice Or Cider
 Large Beaten Egg


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.