Sausage And Cornbread Cabbage Rolls
4 large cabbage leaves
1 large egg, beaten
1 cup apple, chopped (1 medium)
1/3 cup cornbread stuffing mix
2 Tbs. apple juice or cider
1/2 lb. bulk pork sausage
1/4 cup water
1/3 cup apple juice or cider
1 tsp. cornstarch
1/2 tsp. 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% 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 Tbs. 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.
Free Forum Hosting
Important Announcement
First 