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Lentil and Rice Stuffed Cabbage Rolls

Comforting Lentil and Rice Stuffed Cabbage Rolls You’ll Love

Try these Vegan Lentil and Rice Stuffed Cabbage Rolls that offer comforting flavors, packed with protein and fiber, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Cooked Brown or Green Lentils You can substitute with cooked black beans.
  • 1 cup Cooked Rice (White, Brown, or Basmati) Try quinoa for a gluten-free option.
  • 1 small Onion (chopped) Use shallots for a milder taste.
  • 2 cloves Garlic Garlic powder can be used in a pinch.
  • 1 teaspoon Ground Cumin Omit or replace with coriander if desired.
  • 1 teaspoon Smoked Paprika Sweet paprika is a milder alternative.
  • ½ teaspoon Ground Coriander Can be omitted.
  • Salt and Pepper Used to taste for seasoning.
For Sautéing
  • 3 tablespoons Olive Oil Any neutral oil can substitute.
For the Cabbage Rolls
  • 1 medium Head of Green Cabbage Savoy cabbage is a suitable alternative.
For the Sauce
  • 1½ cups Crushed Tomatoes Canned tomatoes can work as well.
  • 1 teaspoon Dried Oregano Italian seasoning is an excellent alternative.
  • 1 teaspoon Sugar Optional to balance acidity.

Equipment

  • large pot
  • Skillet
  • Saucepan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Cabbage: Remove outer leaves and trim wilted parts. Blanch the whole cabbage in boiling water for 3-4 minutes.
  2. Extract Cabbage Leaves: Peel away 10-12 large leaves, trimming the thick rib at the base of each leaf.
  3. Sauté Aromatics: Heat 2 tablespoons olive oil in a skillet. Sauté onion for 3 minutes, add garlic and cook for 1 more minute.
  4. Combine Filling Ingredients: Add lentils and rice to skillet with cumin, smoked paprika, coriander, salt, and pepper. Cook for 2-3 minutes.
  5. Make the Tomato Sauce: Heat 1 tablespoon olive oil in a saucepan. Sauté onion, add garlic and crushed tomatoes. Season and simmer for 10 minutes.
  6. Preheat the Oven: Heat the oven to 375°F (190°C).
  7. Assemble the Rolls: Lay a cabbage leaf flat, spoon 2-3 tablespoons filling, fold sides and roll tightly.
  8. Layer in Baking Dish: Spread some sauce on the bottom, place rolls seam-side down, cover with remaining sauce.
  9. Bake the Cabbage Rolls: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes.
  10. Serve and Enjoy: Allow to cool slightly before serving. Garnish with fresh parsley or dill.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 43gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

For best results, use fresh cabbage and allow the filling to cool before rolling. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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