How To Make Sausage and Cornbread Cabbage Rolls

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Author: Jonathan Teng

Here is a simple method to make fantastic Sausages and cabbage rolls! Try it when you have time…

Ingredient:

4 ea Large Cabbage Leaves
1/2 lb Bulk Pork Sausage
1 ea Large Beaten Egg
1/4 c Water
1 c Apple Chopped (1 Med)
1/3 c Apple Juice Or Cider
1/3 c Cornbread Stuffing Mix
1 ts Cornstarch
2 tb Apple Juice Or Cider
1/2 ts Instant Beef Bouillon

Method:

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.

Yield: 2 servings

Happy Cooking!

About The Author Copyright 2005 Jonathan loves eating! If you are like him, you definitely need to visit http://www.easy-recipes-secrets.com - The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success! -------- **IMPORTANT**: Feel free to republish this article on your website, however, you are NOT allowed to modify any part of its content and all the links should be kept active!

This article was posted on December 08, 2005