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Lentil and Rice Stuffed Cabbage Rolls

Hearty Lentil and Rice Stuffed Cabbage Rolls You’ll Love

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A delightful dish featuring lentils and rice wrapped in cabbage, perfect for busy weeknights or cozy gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 rolls
Course: Dinner
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Lentils Brown or green lentils work best for a hearty filling.
  • 1 cup Cooked Rice White, brown, or basmati rice depending on your preference.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Fresh cloves preferred.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Coriander Can be omitted if not available.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil Ideal for sautéing.
For the Cabbage Rolls
  • 1 head Green Cabbage Savoy cabbage is a close alternative.
For the Sauce
  • 1 can Crushed Tomatoes Opt for low-sodium options if preferred.
  • 1 teaspoon Dried Oregano Italian seasoning can be substituted.
  • 1 teaspoon Sugar Optional, adjust based on taste.

Equipment

  • large pot
  • Large skillet
  • baking dish
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. Blanch the cabbage leaves by immersing the whole head in boiling water for 3–4 minutes. Remove and let cool slightly. Peel off 10–12 leaves.
  2. In a large skillet, heat olive oil and sauté chopped onion for about 3 minutes. Add minced garlic and sauté for another minute until fragrant.
  3. Combine cooked lentils and rice with onion and garlic, add spices and cook for 2–3 minutes until heated through.
  4. Prepare the sauce by sautéing more onion and garlic in the skillet, then add crushed tomatoes, oregano, salt, and sugar. Simmer for 10 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Assemble the rolls by placing filling on a cabbage leaf, folding sides, and rolling tightly. Repeat with remaining leaves.
  7. Pour a thin layer of tomato sauce in a baking dish, place rolls seam-side down, and cover with remaining sauce.
  8. Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 10–15 minutes until golden brown.
  9. Let cool briefly before serving and garnish with chopped parsley or dill.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 34gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 450mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Ensure cabbages are drained well after blanching to prevent soggy filling. Consider adding nutritional yeast for extra flavor.

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