Sausage & Cornbread Cabbage Rolls
Submitted by mstratto
Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.
YIELD
1 batchPREP
10 minCOOK
25 minREADY
40 minCabbage rolls usually mean an afternoon in the kitchen, but this small-batch microwave version keeps the cozy flavor and trades three hours for thirty minutes. The leaves get limp in just a minute or two under plastic wrap, then cradle a stuffing built on pork sausage, chopped apple, cornbread dressing mix, egg, and a splash of apple cider that holds everything together.
Cornbread-apple stuffing next to sausage is a classic American Thanksgiving combination, and tucking it inside cabbage leaves is a smart way to stretch two hearty rolls into a full plate.
The quick sauce picks up the same flavor notes: apple cider, beef bouillon, cornstarch to thicken, and the rest of the chopped apple for little bursts of sweet crunch against the savory filling. Serve the rolls whole on a bed of rice or with a side of mashed potatoes to catch the sauce.
Kitchen Tips
- Shave off the thick center vein of each cabbage leaf with a paring knife. Remove the rib, not the leaf, so each roll folds cleanly without tearing.
- Rotate the dish halfway through the microwave cook. Uneven microwaves create cold spots that leave raw sausage inside.
- Use bulk breakfast sausage or a sage variety for the closest match to the cornbread-apple flavor profile.
- Confirm the sausage is fully cooked before serving. Cut a roll in half and check the center for pink.
- Rest the rolls a couple of minutes under foil before saucing so the filling firms up and slices cleanly.
Variations
- Scale the recipe up to 4 rolls for a family dinner, adjusting microwave time and rotating more often.
- Swap pork sausage for turkey sausage for a leaner filling.
- Add a handful of dried cranberries or raisins to the stuffing for extra sweetness.
Ingredients
Directions
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% power for 1 to 3 minutes or until leaves are limp.
Stir together egg, ¼ cup of the chopped apple, stuffing mix and 1 tablespoon apple juice or cider.
Add sausage; mix well.
Divide meat mixture into two equal protions.
Place one portion of meat mixture on each cabbage leaf.
Fold in sides. Starting at unfloded 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, at 100% of power for 9 to 10 minutes or until the meat is done, rotating the dish a half-turn after 5 minutes.
Transfer rolls to a plate.
Cover and keep warm. For sauce, in a 1-cup measure stir together 3 tablespoon apple juice or cider, cornstarch, and instant beef bouillon granules.
Stir in the remaining chopped apple.
Micro-cook, uncovered, on 100% power for 1½ to 2 minutes or until sauce is thickened and bubbly, stirring every 30 seconds.
Spoon sauce atop cabbage rolls and serve.
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