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Vegetarian stuffed cabbage rolls with lentil and rice filling in red tomato sauce, served in a cast iron pan

Lentil and Rice Stuffed Cabbage Rolls

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Prep Time 30 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

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 of green cabbage
  • Water for blanching

For the Tomato Sauce:

  • 1 1/2 cups crushed tomatoes (canned or fresh)
  • 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

Instructions
 

  • Bring a large pot of water to a boil. Submerge the whole cabbage head and blanch for 3–4 minutes until the outer leaves soften.
  • Remove cabbage with tongs. Let it cool, then peel off 10–12 large leaves. Trim the thick rib at the base of each leaf with a small knife.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for 3 minutes until translucent. Add garlic and cook 1 more minute.
  • Add the cooked lentils and rice to the skillet. Sprinkle in cumin, smoked paprika, coriander, salt, and pepper. Stir well and cook for 2–3 minutes. Remove from heat and let cool slightly.
  • In the same skillet, heat 1 tablespoon olive oil. Sauté the diced onion until soft. Add garlic and cook 1 minute. Pour in crushed tomatoes, oregano, salt, pepper, and sugar if using. Simmer on low for 10 minutes.
  • Preheat oven to 375°F (190°C).
  • Lay a cabbage leaf flat. Place 2–3 tablespoons of filling near the base. Fold the sides inward and roll tightly from bottom to top. Repeat with remaining leaves and filling.
  • Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange rolls seam-side down. Pour remaining sauce over the top.
  • Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until tops are lightly browned.
  • Rest for a few minutes before serving. Garnish with fresh parsley or dill.

Notes

  • Best cabbage choice: Green cabbage is ideal. Savoy cabbage is a great alternative with naturally softer leaves.
  • Prep ahead: Cook lentils and rice a day in advance. The filling can be made the night before and stored in the fridge.
  • Customize it: Add chopped spinach, grated carrots, or crushed walnuts for extra nutrition and texture.
  • Freeze before baking: Assemble the rolls, freeze without sauce, then thaw, cover with sauce, and bake when ready.
  • Reheating: Reheat in oven at 350°F with a little extra tomato sauce, or microwave in intervals until warmed through.
  • Storage: Keeps in the refrigerator for up to 4 days in an airtight container.

Nutrition Disclaimer

Nutritional information is an estimate and may vary depending on specific ingredients used. This post is for educational and informational purposes and is not intended as medical or dietary advice.