Sausage And Cornbread Cabbage Rolls

Servings: 2
Ingredients:

4 ea Large Cabbage Leaves
1 ea Large Beaten Egg
1 c  Apple Chopped (1 Med)
1/3 c  Cornbread Stuffing Mix
2 T  Apple Juice Or Cider
1/2 lb Bulk Pork Sausage
1/4 c  Water
1/3 c  Apple Juice Or Cider
1 t  Cornstarch
1/2 t  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% 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.

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