|
2 large cabbage leaves
1/4 pound bulk pork sausage
1 large egg, beaten
1/4 cup water
1/2 cup chopped apple (1 small)
3 tablespoons apple juice or cider
3 tablespoons cornbread stuffing mix
1/2 teaspoon cornstarch
1 tablespoon apple juice or cider
1/4 teaspoon instant beef bouillon
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.
2. Microwave, covered, on 100\% power for 1 to 3 minutes or until leaves are limp.
3. Stir together egg, 1/4 cup of the chopped apple, stuffing mix, and 1 tablespoon apple juice or cider.
4. Add sausage; mix well.
5. Divide meat mixture into two equal portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides.
6. Starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll.
7. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap.
8. Microwave, covered, at 100\% of power for 9 to 10 minutes or until the meat is done, rotating the dish a half-turn after 5 minutes.
9. Transfer rolls to a plate. Cover and keep warm.
10. For sauce, in a 1-cup measure stir together 3 tablespoons 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 until sauce is thickened and bubbly, stirring every 30 seconds.
11. Spoon sauce atop cabbage rolls, and serve.
N/A
|
