Recipe - Sausage And Cornbread Cabbage Rolls

4 Large Cabbage Leaves
1 Large Beaten Egg
1 cup Apple Chopped (1 Med)
1/3 cup Cornbread Stuffing Mix
2 tablespoon Apple Juice Or Cider
One half pound Bulk Pork Sausage
One fourth cup Water
1/3 cup Apple Juice Or Cider
1 teaspoon Cornstarch
One half teaspoon 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. Microcook, covered, on 100% of power for 1 to 3 minutes or till
leaves are limp. Stir together egg, One half 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 halfturn after 7 minutes. Transfer rolls to a serving
platter. Cover and keep warm. For sauce, in a 2cup measure stir
together One half cup Apple Juice or cider, cornstarch and instant beef bouillon
granules. Stir in the remaining chopped apple. Microcook, uncovered, on
100% power for 2 to 2 One half minutes or til sauce is thickened and bubbly,
stirring every 30 seconds. Spoon sauce atop cabbage rolls.

From Better Homes & Gardens "Microwave Cooking for One or Two".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc42.zip