Why You’ll Love This Recipe
This recipe is a delicious, plant-based alternative to traditional meat-stuffed cabbage rolls. It’s packed with protein and fiber from lentils and rice, while the cabbage provides a delicate texture and subtle flavor. The tomato sauce adds tang and warmth, making the dish both satisfying and healthy. Plus, it’s great for meal prep and can be made ahead of time.
Ingredients
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Large cabbage leaves (blanched)
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Cooked lentils
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Cooked rice
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Onion (finely chopped)
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Garlic (minced)
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Carrot (grated)
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Fresh parsley or dill (chopped)
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Tomato sauce or crushed tomatoes
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Olive oil
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Salt and black pepper
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Ground cumin (optional)
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Paprika (optional)
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Vegetable broth or water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat oven to 350°F (175°C).
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Carefully separate cabbage leaves and blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
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In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and grated carrot until softened.
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In a large bowl, combine cooked lentils, cooked rice, sautéed vegetables, fresh herbs, salt, pepper, and optional spices (cumin and paprika). Mix well.
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Place about 2-3 tablespoons of filling onto the center of each cabbage leaf. Fold the sides over the filling and roll up tightly.
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Spread a layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish. Pour remaining tomato sauce over the rolls.
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Add a splash of vegetable broth or water to keep them moist, cover with foil, and bake for 45-50 minutes.
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Remove foil for the last 10 minutes to let the tops brown slightly. Serve warm.
Servings and Timing
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Servings: 6
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Preparation time: 25 minutes
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Cooking time: 50 minutes
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Total time: 1 hour 15 minutes
Variations
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Add Vegetables: Mix finely chopped mushrooms or zucchini into the filling for added texture.
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Spicy Version: Add crushed red pepper flakes or cayenne for a mild heat.
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Different Grains: Substitute rice with quinoa, bulgur, or couscous for variety.
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Sauce Variation: Use a creamy mushroom sauce or a tangy yogurt-based sauce instead of tomato sauce.
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Vegan: This recipe is naturally vegan; just ensure no animal-based broth is used.
Storage/Reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 15-20 minutes until warmed through. You can also microwave individual portions but the oven method preserves texture best.
FAQs
Can I use canned lentils for this recipe?
Yes, canned lentils work well and save time—just rinse and drain them before use.
How do I prevent cabbage leaves from tearing?
Blanching the leaves in boiling water makes them pliable and easier to roll without tearing.
Can I freeze stuffed cabbage rolls?
Yes, freeze them before baking by wrapping tightly in plastic wrap and placing in a freezer-safe container. Bake from frozen, adding extra cooking time.
What can I substitute for rice in the filling?
Quinoa, bulgur, or even cauliflower rice are great alternatives.
How do I make the rolls more flavorful?
Add fresh herbs like dill or parsley, and spices such as cumin or smoked paprika to the filling.
Is this recipe gluten-free?
Yes, as long as you use gluten-free vegetable broth and rice or substitute grains.
Can I prepare these rolls ahead of time?
Yes, you can assemble them a day ahead and refrigerate before baking.
What type of tomato sauce is best?
Use a simple crushed tomato sauce or marinara for best results; avoid overly sweet or spiced sauces.
How do I keep the rolls moist while baking?
Add vegetable broth or water to the baking dish and cover with foil to trap steam.
Can I add cheese to the filling?
Yes, adding a bit of feta or ricotta can add creaminess but will make the dish vegetarian instead of vegan.
Conclusion
Lentil and Rice Stuffed Cabbage Rolls are a comforting, nutritious meal that’s perfect for anyone looking for a delicious plant-based option. Easy to prepare, full of flavor, and ideal for leftovers, this casserole-style dish brings warmth and satisfaction to your table with every bite.
Lentil and Rice Stuffed Cabbage Rolls
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Pressure Cooking, Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Lentil and Rice Stuffed Cabbage Rolls are a hearty, nutritious vegetarian meal featuring tender cabbage leaves wrapped around a flavorful mixture of protein-rich lentils, fluffy rice, and aromatic herbs. Baked in a savory tomato sauce, this comforting dish offers a wholesome, plant-based alternative perfect for family dinners, meal prep, or special occasions.
Ingredients
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Large cabbage leaves (blanched)
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Cooked lentils
-
Cooked rice
-
Onion (finely chopped)
-
Garlic (minced)
-
Carrot (grated)
-
Fresh parsley or dill (chopped)
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Tomato sauce or crushed tomatoes
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Olive oil
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Salt and black pepper
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Ground cumin (optional)
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Paprika (optional)
- Vegetable broth or water
Instructions
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Preheat oven: Set to 350°F (175°C).
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Blanch cabbage: Separate leaves and blanch in boiling water 2-3 minutes until pliable. Drain and set aside.
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Sauté veggies: Heat olive oil in a skillet over medium heat. Cook onion, garlic, and grated carrot until soft.
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Make filling: In a large bowl, combine cooked lentils, cooked rice, sautéed vegetables, herbs, salt, pepper, cumin, and paprika. Mix well.
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Stuff cabbage: Place 2-3 tablespoons filling on each leaf’s center. Fold sides over and roll tightly.
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Assemble rolls: Spread tomato sauce on the baking dish bottom. Arrange rolls seam-side down. Pour remaining sauce over.
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Bake: Add vegetable broth/water for moisture, cover with foil, and bake 45-50 minutes. Remove foil for last 10 minutes to brown tops slightly.
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Serve: Enjoy warm.
Notes
Add chopped mushrooms or zucchini to filling for extra texture.Spice it up with red pepper flakes or cayenne.Swap rice for quinoa, bulgur, or couscous as preferred.Try creamy mushroom or yogurt-based sauce instead of tomato sauce.Naturally vegan if using plant-based broth
