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Sausage & cornbread cabbage rolls

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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.

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