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Lentil and Rice Stuffed Cabbage Rolls

5 from 2 votes
A wholesome vegetarian twist on classic cabbage rolls, filled with lentils, rice, and herbs, simmered in a flavorful tomato sauce for a cozy, nourishing meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 rolls
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 medium green cabbage about 10–12 leaves
  • 1 cup cooked brown lentils
  • 1 cup cooked brown rice
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp chili flakes optional
  • salt and pepper to taste
  • 2 tbsp parsley chopped
  • 1 tbsp lemon juice
For the Tomato Sauce
  • 2 tbsp olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 2 cups tomato puree or crushed tomatoes
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp sugar
  • 0.5 cup vegetable broth

Equipment

  • Large pot
  • Mixing bowls
  • Baking dish
  • Saucepan
  • Oven

Method
 

  1. Blanch cabbage leaves in boiling water for 2–3 minutes, then cool.
  2. Cook lentils and brown rice until tender; set aside.
  3. Sauté onion and garlic with spices in olive oil until fragrant.
  4. Combine lentils, rice, herbs, and aromatics to form filling.
  5. Prepare tomato sauce with onion, garlic, tomato puree, and seasonings; simmer until thick.
  6. Stuff cabbage leaves with filling and roll tightly.
  7. Layer in baking dish, cover with sauce, and bake at 375°F (190°C) for 45 minutes.
  8. Serve warm, garnished with fresh parsley and lemon juice.

Notes

Use savoy cabbage for a softer texture. Add quinoa for variety. Rolls can be frozen before baking for up to 2 months.