Sausage And Cornbread Cabbage Rolls Recipes

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
• Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
• Toss the corned beef with the mustard in a small bowl.
• Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

Steps:

• 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 till leaves are limp.
• Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T 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 till 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 T apple juice or cider, cornstarch, and instant beef bouillon granules.
• Stir in the remaining chopped apple.
• Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
• Spoon sauce atop cabbage rolls and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.