Sausage And Cornbread Cabbage Rolls

1. 1

   Remove center vein of cabbage leaves, keeping each leaf in one piece.

2. 2

   Place leaves in a shallow baking dish.

3. 3

   Cover with vented clear plastic wrap.

4. 4

   Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.

5. 5

   Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.

6. 6

   Add sausage; mix well.

7. 7

   Divide meat mixture into two equal protions.

8. 8

   Place one portion of meat mixture on each cabbage leaf.

9. 9

   Fold in sides.

10. 10

    Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.

11. 11

    Arrange rolls in a shallow baking dish.

12. 12

    Pour water over rolls.

13. 13

    Cover with vented clear plastic wrap.

14. 14

    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.

15. 15

    Transfer rolls to a plate.

16. 16

    Cover and keep warm.

17. 17

    For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.

18. 18

    Stir in the remaining chopped apple.

19. 19

    Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.

20. 20

    Spoon sauce atop cabbage rolls and serve.

* Per serving · 4 servings · Values may vary.