SAUSAGE AND CORNBREAD CABBAGE ROLLS
Make and share this Sausage and Cornbread Cabbage Rolls recipe from Food.com.
Provided by Julesong
Categories Pork
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 489.6, Fat 28.6, SaturatedFat 10.4, Cholesterol 292.5, Sodium 173.7, Carbohydrate 20.8, Fiber 3.3, Sugar 14.5, Protein 36.5
SAUSAGE CORNBREAD
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Provided by Taste of Home
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
SAUSAGE CORNBREAD BAKE
This cornbread is great for those of us who eat on the go.
Provided by Debbie Rowe
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g
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