Sausage and Cornbread Cabbage Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement