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How To Make Sausage and Cornbread Cabbage Rolls
Here is a simple method to make fantastic Sausages and cabbage
rolls! Try it when you have time...
Ingredient:
4 ea Large Cabbage Leaves 1/2 lb Bulk Pork Sausage
1 ea Large Beaten Egg 1/4 c Water
1 c Apple Chopped (1 Med) 1/3 c Apple Juice Or Cider 1/3 c
Cornbread Stuffing Mix 1 ts Cornstarch 2 tb Apple Juice Or Cider
1/2 ts Instant Beef Bouillon
Method:
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.
Yield: 2 servings
Happy Cooking!
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Copyright 2005
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