The best delicious Sausage & Cornbread Cabbage Rolls recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sausage & Cornbread Cabbage Rolls recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sausage & Cornbread Cabbage Rolls.
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2 ea Large Cabbage Leaves
1 ea Large Beaten Egg
1/2 c Chopped Apple (1 small)
3 tb Cornbread Stuffing Mix
1 tb Apple Juice Or Cider
1/4 lb Bulk Pork Sausage
1/4 c Water
3 tb Apple Juice Or Cider
1/2 ts Cornstarch
1/4 ts Instant Beef Bouillon
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.
Yields
1 Servings
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