Sausage and Cornbread Cabbage Rolls
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2 each Large Cabbage Leaves
1 each Large Beaten Egg
1/2 cup Chopped Apple (1 small)
3 T Cornbread Stuffing Mix
1 T Apple Juice Or Cider
1/4 lb Bulk Pork Sausage
1/4 cup Water
3 T Apple Juice Or Cider
1/2 t Cornstarch
1/4 t Instant Beef Bouillon
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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 till leaves are limp. Stir together egg, 1/4
cup of the chopped apple, stuffing mix and 1 T apple
juice or cider. Add sausage; mix well. Divide meat
mixture into two equal protions. Place one portion of
meat mixture on each cabbage leaf. Fold in sides.
Starting at unfloded 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, at 100% of power for 9 to 10 minutes or till
the meat is done, rotating the dish a half-turn after 5

minutes. Transfer rolls to a plate. Cover and keep
warm. For sauce, in a 1-cup measure stir together 3
T apple juice or cider, cornstarch, and instant beef
bouillon granules. Stir in the remaining chopped
apple. Micro-cook, uncovered, on 100% power for 1
1/2 to 2 minutes or till sauce is thickened and
bubbly, stirring every 30 seconds. Spoon sauce
atop cabbage rolls and serve.

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