Sausage And Cornbread Cabbage Rolls

Recipe Ingredients

4 cups	160g / 5.6oz	Cabbage leaves (large)
1 cup	198g / 7oz	Beaten egg (large)
1 cup	146g / 5.1oz	Apple chopped - (1 med)
1/3 cup	20g / 0.7oz	Cornbread stuffing mix
2 tablespoons	30ml	Apple juice or cider
1/2 lb	227g / 8oz	Bulk pork sausage
1/4 cup	59ml	Water
1/3 cup	78ml	Apple juice or cider
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Instant beef bouillon

Recipe Instructions

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% of power for 1 to 3 minutes or till 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 til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls.

Source:
MR FOOD

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.