Sausage and cornbread cabbage rolls Recipe

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Sausage and cornbread cabbage rolls

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Categories:	Bakery, Cabbage, Cereals, Entrees, Pastry, Pork, Rolls, Vegetables	Rating:	0
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Ingredients:

		4 ea Large Cabbage Leaves
		1 ea Large Beaten Egg
1	cup	Apple Chopped (1 Med)
1/3	cup	Cornbread Stuffing Mix
2	tbsp	Apple Juice Or Cider
1/2	lbs	Bulk Pork Sausage
1/4	cup	Water
1/3	cup	Apple Juice Or Cider
1	tsp	Cornstarch
1/2	tsp	Instant Beef Bouillon

Procedures:

1	Remove center vein of cabbage leaves, keeping each leaf in one piece.
2	Place leaves in a shallow baking dish.
3	Cover with vented clear plastic wrap.
4	Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp.
5	Stir together egg, ?cup of the chopped apple, stuffing mix, and 2 t apple juice or cider.
6	Add sausage; mix well.
7	Divide meat mixture into four portions.
8	Place one portion of meat mixture on each cabbage leaf.
9	Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll.
10	Arrange rolls in a shallow baking dish.
11	Pour water over rolls.
12	Cover with vented clear plastic wrap.
13	Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes.
14	Transfer rolls to a serving platter.
15	Cover and keep warm.
16	For sauce, in a 2-cup measure stir together ?c apple juice or cider, cornstarch and instant beef bouillon granules.
17	Stir in the remaining chopped apple.
18	Micro-cook, uncovered, on 100% power for 2 to 2 ?minutes or til sauce is thickened and bubbly, stirring every 30 seconds.
19	Spoon sauce atop cabbage rolls.