Sausage And Cornbread Cabbage Rolls

Total Time: 15 mins

Ingredients

• Servings: 1
• 2 large cabbage leaves
• 1 large egg, beaten
• 1/2 cup apple, chopped (1 small)
• 3 tablespoons cornbread stuffing mix
• 1 tablespoon apple juice or 1 tablespoon cider
• 1/4 lb bulk lamb sausage
• 1/4 cup water
• 3 tablespoons apple juice or 3 tablespoons cider
• 1/2 teaspoon cornstarch
• 1/4 teaspoon beef bouillon

Recipe

• 1 remove center vein of cabbage leaves, keeping each leaf in one piece.
• 2 place leaves in a shallow baking dish.
• 3 cover with vented clear plastic wrap.
• 4 micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
• 5 stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 t apple juice or cider.
• 6 add sausage; mix well.
• 7 divide meat mixture into two equal protions.
• 8 place one portion of meat mixture on each cabbage leaf.
• 9 fold in sides.
• 10 starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
• 11 arrange rolls in a shallow baking dish.
• 12 pour water over rolls.
• 13 cover with vented clear plastic wrap.
• 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 transfer rolls to a plate.
• 16 cover and keep warm.
• 17 for sauce, in a 1-cup measure stir together 3 t apple juice or cider, cornstarch, and instant beef bouillon granules.
• 18 stir in the remaining chopped apple.
• 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 spoon sauce atop cabbage rolls and serve.