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

Large cabbage leaves (blanched)
Cooked lentils
Cooked rice
Onion (finely chopped)
Garlic (minced)
Carrot (grated)
Fresh parsley or dill (chopped)
Tomato sauce or crushed tomatoes
Olive oil
Salt and black pepper
Ground cumin (optional)
Paprika (optional)
Vegetable broth or water

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Set to 350°F (175°C).
Blanch cabbage: Separate leaves and blanch in boiling water 2-3 minutes until pliable. Drain and set aside.
Sauté veggies: Heat olive oil in a skillet over medium heat. Cook onion, garlic, and grated carrot until soft.
Make filling: In a large bowl, combine cooked lentils, cooked rice, sautéed vegetables, herbs, salt, pepper, cumin, and paprika. Mix well.
Stuff cabbage: Place 2-3 tablespoons filling on each leaf’s center. Fold sides over and roll tightly.
Assemble rolls: Spread tomato sauce on the baking dish bottom. Arrange rolls seam-side down. Pour remaining sauce over.
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.
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