Delicious cabbage rolls made in a muffin tin for cute individual rolls. Perfect for holiday appetizers or family gatherings.
- Muffin tin
- 1 lb ground beef, pork, or poultry
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 3/4 lb Little Potatoes, diced (or 2 cups cooked, coarsely mashed)
- 1 large carrot, grated
- (To taste) salt and freshly ground pepper
- 1 dash nutmeg
- 12 cabbage leaves
- 1 cup tomato sauce
- 1/2 cup barbecue sauce
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.