Sausage and Cornbread Cabbage Rolls

DIRECTIONS

• 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.