Lentil and Rice Stuffed Cabbage Rolls
These comforting lentil and rice stuffed cabbage rolls are a filling vegetarian entrée, perfect for weeknight dinners or meal prep.
Ingredients
Cabbage Rolls
- 8 large large cabbage leaves
- 1 cup cooked lentils (green or brown) Red lentils will become mushier; green/brown lentils hold texture better.
- 1 cup cooked rice (white, brown, or short-grain) Use leftover rice or swap for quinoa for a nuttier bite.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 14 oz can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 cups tomato sauce Use marinara for herby depth or a simple crushed-tomato sauce for a cleaner flavor.
- for garnish Fresh parsley
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish and spread a thin layer of tomato sauce across the bottom.
- Heat a tablespoon of oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
- In a large bowl combine cooked lentils, cooked rice, the sautéed onion and garlic, diced tomatoes, oregano, cumin, and a generous pinch of salt and pepper. Taste and adjust seasoning.
- Bring a wide pot of water to a boil. Submerge the cabbage leaves for 2–4 minutes until they’re flexible and pale-green. Drain and pat dry. Trim any thick rib at the base if needed so you can roll easily.
Assembly
- Spoon a generous scoop (about 1/3 to 1/2 cup) of the lentil mixture near the stem end of a leaf. Fold the sides over the filling and roll tightly toward the tip. Repeat with remaining leaves and filling.
- Place the rolls seam-side down in the prepared baking dish. Pour the remaining tomato sauce over the rolls, covering them evenly.
Baking
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes to let sauce thicken and edges brown slightly.
- Let rest for 5 minutes, garnish with chopped fresh parsley, and serve warm.
Notes
Little timing tip: if your lentils or rice are cold from the fridge, let the filling sit at room temperature briefly or warm it slightly so the rolls bake evenly. Don’t overfill: leave room at the leaf edges to fold — overstuffed rolls can burst in the oven. Even cooking: choose leaves of similar size for uniform bake time.