Lentil and Rice Stuffed Cabbage Rolls

Lentil and Rice Stuffed Cabbage Rolls offer the perfect mix of comfort, flavor, and nutrition. With tender cabbage leaves wrapped around a savory, spiced filling and baked in a tangy tomato sauce, this wholesome plant-based dish is just as satisfying as its meat-based cousin—only lighter, cheaper, and entirely vegan.

Why You’ll Love This Recipe

I love how hearty and nourishing these cabbage rolls are without relying on meat or dairy. The lentils and rice provide filling protein and fiber, while the smoky spices and savory tomato sauce make each bite deeply flavorful. It’s also an affordable recipe that uses pantry staples, making it great for meal prep or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 green cabbage
• Water for blanching

For the Tomato Sauce:

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

Directions

1. Prepare the Cabbage Leaves
   I start by bringing a large pot of water to a boil. Then I carefully submerge the whole cabbage and blanch it for 3–4 minutes. Once softened, I remove the cabbage, let it cool, and gently peel off about 10–12 large leaves. To make rolling easier, I trim the thick rib at the base of each leaf with a knife.
2. Make the Filling
   In a skillet, I heat olive oil over medium heat. I sauté the onion until translucent, then stir in the garlic. I add the cooked lentils and rice, along with cumin, smoked paprika, coriander, salt, and pepper. I cook it all together for a few minutes until it’s evenly mixed and fragrant.
3. Prepare the Tomato Sauce
   In the same skillet or a separate saucepan, I heat olive oil and sauté the onion until soft. I add the garlic, then pour in the crushed tomatoes, oregano, sugar (if using), salt, and pepper. I let the sauce simmer for about 10 minutes to deepen the flavor.
4. Assemble the Cabbage Rolls
   I preheat the oven to 375°F (190°C). On a clean surface, I lay out each cabbage leaf and add 2–3 tablespoons of filling near the base. I fold the sides in, roll from the bottom up, and place the roll seam-side down in a baking dish. After filling all the leaves, I spread a little tomato sauce on the bottom of the dish, arrange the rolls tightly, and cover them with the remaining sauce.
5. Bake the Cabbage Rolls
   I cover the baking dish with foil and bake for 30 minutes. Then I uncover it and bake for another 10–15 minutes until the tops are slightly browned. I let them rest for a few minutes before serving.

Servings and Timing

This recipe makes 4–6 servings.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

• Grain-Free Option: I substitute rice with cauliflower rice for a low-carb version.
• Spicy Twist: I add crushed red pepper flakes to the filling or sauce for a kick.
• Sauce Swap: Sometimes I use a cashew cream or tahini drizzle instead of tomato sauce for a different flavor profile.
• Add Veggies: I mix in finely chopped mushrooms, grated carrots, or spinach to bulk up the filling.
• Herb Boost: Fresh herbs like dill, parsley, or mint add a bright touch to the filling or garnish.

Storage/Reheating

These cabbage rolls store beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered dish in the oven at 350°F or microwave them until warmed through. If they seem dry, I add a little extra tomato sauce or water before reheating.

FAQs

Can I freeze these cabbage rolls?

Yes, I freeze them fully assembled and baked. Once cooled, I store them in a freezer-safe dish for up to 3 months. I thaw overnight in the fridge and reheat in the oven.

What kind of cabbage works best?

I prefer green cabbage for its size and flexibility, but Savoy cabbage works just as well and may be easier to roll.

Do I need to cook the rice and lentils beforehand?

Yes, I cook both before assembling the filling. Using leftovers is a great shortcut.

Can I make this ahead of time?

Definitely. I often assemble everything a day in advance and bake just before serving.

What can I serve with these cabbage rolls?

I like them with a fresh green salad, crusty bread, or a dollop of vegan sour cream or tahini sauce.

Conclusion

Lentil and Rice Stuffed Cabbage Rolls are a satisfying, budget-friendly, and deeply flavorful plant-based meal I come back to time and time again. They’re warm, cozy, and perfect for meal prep, gatherings, or a comforting dinner at home. Once I mastered the rolling technique, it became a dish I genuinely enjoy making—and eating—again and again.

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