Sausage And Cornbread Cabbage Rolls Recipe

Step 1

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 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, 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.

Things You'll Need

  • 2ea Large Cabbage Leaves
  • 1ea Large Beaten Egg
  • 1/2c Chopped Apple (1 small)
  • 3tb Cornbread Stuffing Mix
  • 1tb Apple Juice Or Cider
  • 1/4lb Bulk Pork Sausage
  • 1/4c Water
  • 3tb Apple Juice Or Cider
  • 1/2ts Cornstarch
  • 1/4ts Instant Beef Bouillon

About this Author - Recipes, food and cooking information.