Preparation

Step 1 out of 10

Preheat oven to 350°F.

Step 2 out of 10

Lightly oil six large muffin cups.

Step 3 out of 10

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

Step 4 out of 10

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

Step 5 out of 10

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.

Step 6 out of 10

Fill each cup equally with the potato mixture.

Step 7 out of 10

In a bowl whisk together tomato sauce and barbecue sauce.

Step 8 out of 10

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.

Step 9 out of 10

Cover tightly with aluminum foil and bake for 30 minutes.

Step 10 out of 10

Heat remaining sauce and serve alongside.