2 ea Large Cabbage Leaves 1/4 lb Bulk Pork Sausage
1 ea Large Beaten Egg 1/4 c Water
1/2 c Chopped Apple (1 small) 3 T Apple Juice Or Cider
3 T Cornbread Stuffing Mix 1/2 t Cornstarch
1 T Apple Juice Or Cider 1/4 t 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% 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.
Yields
1 servings