Ingredients Jump to Instructions ↓

  1. 4 ea Large Cabbage Leaves

  2. 1 ea Large Beaten Egg

  3. 1 c Apple Chopped (1 Med)

  4. 1/3 c Cornbread Stuffing Mix

  5. 2 T Apple Juice Or Cider

  6. 1/2 lb Bulk Pork Sausage

  7. 1/4 c Water

  8. 1/3 c Apple Juice Or Cider

  9. 1 t Cornstarch

  10. 1/2 t Instant Beef Bouillon

Instructions Jump to Ingredients ↑

  1. 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. ——– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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