Lentil and Rice Stuffed Cabbage Rolls

This recipe for Lentil and Rice Stuffed Cabbage Rolls offers the perfect balance of comfort, flavor, and nutrition. 

Whether you’re preparing a family dinner, hosting friends, or meal-prepping for the week, these cabbage rolls are sure to impress.

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Why will you love this recipe? 

First, it’s completely plant-based, making it ideal for vegans and vegetarians. Second, lentils and rice provide a powerhouse of protein and fiber, keeping you full and energized.

Lastly, the recipe is simple to follow and uses pantry staples, making it affordable without sacrificing flavor. Let’s dive into the steps to create this wholesome dish.

Ingredients You’ll Need

For the Filling:

• 1 cup cooked brown or green lentils
• 1 cup cooked rice (white, brown, or basmati)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Cabbage Rolls:

• 1 medium head of green cabbage
• Water for blanching

For the Tomato Sauce:

• 1 1/2 cups crushed tomatoes (canned or fresh)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

Why This Recipe Stands Out

These cabbage rolls bring bold spices and hearty textures to the table. The smoky paprika pairs beautifully with the natural earthiness of lentils, while the tomato sauce ties everything together with its tangy and savory flavor.

 The cabbage leaves become tender after baking, providing the perfect wrapping for the filling. Unlike meat-based cabbage rolls, this version is lighter yet still satisfying, making it a versatile option for various dietary preferences.

Step-by-Step Recipe

Step 1: Prepare the Cabbage Leaves

Start by carefully removing the outer leaves of the cabbage. Trim any damaged or wilted leaves. Bring a large pot of water to a boil. Once the water boils, submerge the cabbage head and blanch it for 3–4 minutes. This process softens the leaves, making them pliable for rolling.

After blanching, carefully remove the cabbage from the pot using tongs. Let it cool for a few minutes, then peel off 10–12 large leaves. Use a small knife to trim the thick rib at the base of each leaf without cutting through it. This will make rolling much easier.

Step 2: Make the Filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute.

Next, add the cooked lentils and rice to the skillet. Sprinkle in the cumin, smoked paprika, coriander, salt, and pepper. Stir everything together until the spices coat the lentils and rice evenly. Cook the mixture for 2–3 minutes, allowing the flavors to meld. Remove from heat and set aside to cool slightly.

Step 3: Prepare the Tomato Sauce

In the same skillet or a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened. Toss in the garlic and cook for 1 minute.

Pour in the crushed tomatoes, dried oregano, salt, pepper, and sugar (if using). Stir to combine, then let the sauce simmer for 10 minutes, allowing the flavors to deepen. Taste and adjust the seasoning if necessary.

Step 4: Assemble the Cabbage Rolls

Preheat your oven to 375°F (190°C).

Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the lentil and rice filling at the base of the leaf. Fold the sides inward, then roll it tightly from the bottom to the top, creating a neat parcel. Repeat this process with the remaining leaves and filling.

Spread a thin layer of tomato sauce across the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish, fitting them snugly to keep them in place. Pour the remaining tomato sauce over the rolls, ensuring they are evenly covered.

Step 5: Bake the Cabbage Rolls

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes to allow the tops to brown slightly.

Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Garnish with fresh parsley or dill for an added pop of color and flavor.

Serving Suggestions

Serve these Lentil and Rice Stuffed Cabbage Rolls with crusty bread or a fresh green salad for a complete meal. They pair beautifully with vegan sour cream or a drizzle of tahini sauce for extra richness.

This dish also makes fantastic leftovers. Simply reheat in the oven or microwave, adding a bit of extra tomato sauce if needed to prevent drying.

Tips for Success

1. Choose the Right Cabbage: Green cabbage works best for this recipe, but Savoy cabbage is a good alternative due to its tender leaves.
2. Prep Ahead: Cook the lentils and rice in advance to save time. You can even prepare the filling a day ahead.
3. Customize the Filling: Add chopped spinach, grated carrots, or even nuts like walnuts for added texture and nutrients.
4. Freeze for Later: Assemble the rolls and freeze them before baking. When ready to cook, thaw, cover with sauce, and bake as instructed.

Why Homemade Is Better

Making stuffed cabbage rolls at home ensures you control the quality of the ingredients and seasonings. Store-bought versions often lack the bold, fresh flavors that come from making your own sauce and filling. Plus, the satisfaction of creating something from scratch adds an extra layer of enjoyment to the meal.