Delicious cabbage rolls made in a muffin tin for cute individual rolls. Perfect for holiday appetizers or family gatherings.

20 mins
30 mins


  • Muffin tin
  • Skillet


  • 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


  • Step 1

    Preheat oven to 350 °F.

  • Step 2

    Lightly oil six large muffin cups.

  • Step 3

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

  • Step 4

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

  • Step 5

    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

    Fill each cup equally with the potato mixture.

  • Step 7

    In a bowl whisk together tomato sauce and barbecue sauce.

  • Step 8

    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

    Cover tightly with aluminum foil and bake for 30 minutes.

  • Step 10

    Heat remaining sauce and serve alongside.