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A Recipe for Rye Bread
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How To Make Sausage and Cornbread Cabbage Rolls

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!

---------

Copyright 2005

About the author:

Jonathan loves eating! If you are like him, you definitely need to visit Easy Recipes Secrets - The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!

 

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