Cabbage Rolls with Little Potatoes

Cabbage Rolls with Little Potatoes

Blushing Belle

Make these cabbage rolls in a muffin tin for a no-fuss version of a traditional dish. This savory supper is perfect for busy weekdays.


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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy


Preheat oven to 350°F.

Lightly oil six large muffin cups.

In a skillet over medium heat brown ground meat with onion and garlic, draining off the extra fat once cooked.

Add diced Little potatoes and carrot and cook about five minutes, season mixture with salt and pepper.

In a microwave (or a small amount of water in a large skillet) steam cabbage leaves just until soft enough to line six large muffin cups, there should be plenty of overhang with the cabbage leaves.

Fill each cup equally with the potato mixture.

In a bowl whisk together tomato sauce and barbecue sauce.

Spoon one tablespoon of sauce mixture on top of each cup and wrap cabbage leaves around potato mixture, tucking the edges in firmly to the cup sides.

Cover tightly with aluminum foil and bake for 30 minutes.

Heat remaining sauce and serve alongside.

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