4 lg Cabbage leaves
1 lg Beaten egg
1 c Apple chopped
1/3 c Cornbread stuffing mix
2 tb Apple juice or cider
1/2 lb Bulk pork sausage
1/4 c Water
1/3 c Apple juice or cider
1 ts Cornstarch
1/2 ts 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 until leaves are limp. Stir together egg, 1/2 cup of the chopped
apple, stuffing mix, and 2 T apple juice or cider. Add sausage, mix
well. Divide meat mixture into four 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, on 100% power for 12 to 14 minutes, rotating dish a
half-turn after 7 minutes. Transfer rolls to a serving platter. Cover
and keep warm. For sauce, in a 2-cup measure stir together 1/2 c
apple juice or cider, cornstarch and instant beef bouillon granules.
Stir in the remaining chopped apple. Micro-cook, uncovered, on 100%
power for 2 to 2 1/2 minutes or until sauce is thickened and bubbly,
stirring every 30 seconds. Spoon sauce over top cabbage rolls.
Yields
2 Servings