Sausage And Cornbread Cabbage Rolls

Serves:

Ingredients:

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