Sausage and cornbread cabbage rolls
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Sausage and cornbread cabbage rolls
  Sausage    Vegetables    Cornbread    Cabbage    Rolls    Pork  
Last updated 6/12/2012 12:43:33 AM. Recipe ID 2720. Report a problem with this recipe.
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      Title: Sausage and cornbread cabbage rolls
 Categories: Pork, Vegetables, Main dish
      Yield: 2 Servings
 
      4 ea Large Cabbage Leaves
      1 ea Large Beaten Egg
      1 c  Apple Chopped (1 Med)
    1/3 c  Cornbread Stuffing Mix
      2 tb Apple Juice Or Cider
    1/2 lb Bulk Pork Sausage
    1/4 c  Water
    1/3 c  Apple Juice Or Cider
      1 ts Cornstarch
    1/2 ts 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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Recipe ID 2720 (Apr 03, 2005)

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