Categories: Meats, Main dish, Vegetables 
      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 T  Apple Juice Or Cider 
    1/2 lb Bulk Pork Sausage 
    1/4 c  Water 
    1/3 c  Apple Juice Or Cider 
      1 t  Cornstarch 
    1/2 t  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.