Lentil and Rice Stuffed Cabbage Rolls — A Hearty, Plant-Based Twist on a Classic

If there’s one dish that perfectly balances nostalgia and nourishment, it’s stuffed cabbage rolls. Traditionally filled with meat and slow-cooked in a savory tomato sauce, these beloved rolls have roots across Eastern Europe, the Middle East, and the Mediterranean. But this lentil and rice stuffed cabbage roll recipe gives the comforting classic a modern, plant-based twist—no meat required, yet every bite delivers deep flavor and satisfaction.

Perfect for cozy dinners, make-ahead meals, or meatless holiday mains, these cabbage rolls combine the earthy richness of lentils, the heartiness of rice, and the bright tang of a spiced tomato sauce. They’re vegan, budget-friendly, and packed with protein and fiber—an ideal choice for anyone who loves wholesome, feel-good food.

Why You’ll Love This Recipe

• 🌿 Plant-based & hearty: Lentils and rice mimic the texture of ground meat for a satisfying, protein-rich filling.
• 🍅 Flavorful tomato sauce: A simple yet aromatic sauce that ties everything together beautifully.
• 🥬 Comfort food done right: Tender cabbage leaves wrap around the savory filling like little edible parcels of joy.
• 🕒 Perfect for meal prep: Reheats beautifully for leftovers all week long.

This recipe takes the traditional golabki or holubtsi (Eastern European cabbage rolls) and reimagines them for the modern plant-based table—without sacrificing any of the homestyle flavor.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup cooked lentils (green or brown)
• 1 cup cooked rice (white or brown)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons tomato paste
• ¼ cup chopped parsley

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup tomato sauce or passata
• 1 teaspoon sugar
• 1 teaspoon dried basil
• ½ teaspoon thyme
• Salt and pepper to taste
• ½ cup vegetable broth or water

Instructions

1. Prepare the cabbage:
   Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the boiling water. Boil for 5–7 minutes until the outer leaves are softened and pliable. Remove and cool slightly. Gently peel away 12–15 leaves, trimming the thick stem at the base if needed.
2. Cook the filling:
   Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté for 30 seconds. Stir in the cooked lentils, rice, cumin, smoked paprika, oregano, salt, pepper, red pepper flakes, and tomato paste. Mix well and cook for another 3 minutes. Stir in parsley. Remove from heat.
3. Make the tomato sauce:
   In another pan, heat olive oil and sauté onion and garlic until fragrant. Add crushed tomatoes, tomato sauce, sugar, basil, thyme, salt, and pepper. Pour in vegetable broth. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Assemble the rolls:
   Lay a cabbage leaf flat. Spoon 2–3 tablespoons of filling near the base, fold the sides inward, and roll up tightly like a burrito. Repeat with remaining leaves and filling.
5. Bake the rolls:
   Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange rolls seam-side down in a single layer. Pour the remaining sauce over the top. Cover with foil and bake at 375°F (190°C) for 40–45 minutes, until cabbage is tender and flavors are melded.
6. Serve and enjoy:
   Serve warm with extra sauce spooned over the top and a sprinkle of fresh parsley.

Lentil and Rice Stuffed Cabbage Rolls

A comforting vegan take on traditional cabbage rolls, featuring a savory lentil and rice filling wrapped in tender cabbage and baked in a rich tomato sauce.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 rolls

Course: Dinner, Main Dish

Cuisine: Eastern European, Mediterranean

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Cabbage Rolls

• 1 head green cabbage
• 1 tbsp olive oil
• 1 onion finely diced
• 3 cloves garlic minced
• 1 cup cooked lentils green or brown
• 1 cup cooked rice white or brown
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp tomato paste
• 0.25 cup parsley chopped

Tomato Sauce

• 1 tbsp olive oil
• 1 onion finely diced
• 2 cloves garlic minced
• 1 can (14 oz) crushed tomatoes
• 1 cup tomato sauce or passata
• 1 tsp sugar
• 1 tsp dried basil
• 0.5 tsp thyme
• 0.5 cup vegetable broth

Equipment

• Large pot
• Skillet
• Baking dish
• Mixing bowl

Method

 

1. Boil cabbage until leaves are softened; separate 12–15 leaves and trim thick stems.
2. Sauté onion and garlic in olive oil, then add lentils, rice, tomato paste, and spices. Stir in parsley and remove from heat.
3. In another pan, prepare tomato sauce by simmering onions, garlic, crushed tomatoes, herbs, and broth for 10 minutes.
4. Fill cabbage leaves with 2–3 tablespoons of filling, roll tightly, and arrange seam-side down in baking dish.
5. Pour tomato sauce over rolls, cover, and bake at 375°F for 45 minutes.

Notes

Cabbage rolls can be made ahead and frozen before baking. Thaw overnight and bake as directed.

Tips for Perfect Cabbage Rolls

• Choose the right cabbage: Green cabbage works best because it’s sturdy yet flexible when softened. Savoy cabbage also makes for easy rolling.
• Make it ahead: These rolls actually taste better the next day! Store in the fridge for up to 5 days or freeze for up to 2 months.
• Add a smoky twist: A touch of smoked paprika or chipotle powder adds amazing depth to the tomato sauce.
• For extra protein: Add a handful of finely chopped walnuts or cooked quinoa to the filling.
• Keep it saucy: Cabbage rolls soak up flavor—don’t skimp on that tomato sauce!

Variations to Try

• Mediterranean Style: Add chopped olives, sun-dried tomatoes, and fresh mint to the filling.
• Middle Eastern Inspired: Use cumin, cinnamon, and coriander, and serve with a dollop of tahini sauce.
• Spicy Version: Add diced jalapeño or a splash of hot sauce to the tomato sauce for heat lovers.
• Stuffed Pepper Alternative: Use the same lentil and rice filling to stuff bell peppers instead of cabbage.

Serving Suggestions

These lentil and rice stuffed cabbage rolls make a wonderful centerpiece for a vegetarian meal. Pair them with:

• A crisp green salad with lemon vinaigrette
• Roasted potatoes or mashed cauliflower
• Garlic bread or warm pita for soaking up extra sauce
• A glass of red wine or sparkling water with lemon

They also fit beautifully into a holiday spread, providing a hearty, meatless option that even carnivores will love.

Nutritional Benefits

Every roll is a powerhouse of plant nutrition—packed with fiber, iron, protein, and antioxidants. Lentils bring sustained energy, while cabbage provides detoxifying compounds and vitamin C. Together, they create a wholesome, gut-friendly comfort food that’s light yet filling.

Cultural Roots

Stuffed cabbage rolls—known as golabki in Poland, holubtsi in Ukraine, and sarma across the Balkans—have been enjoyed for centuries. Each culture adds its own spin, from meaty fillings to sweet tomato sauces. This lentil and rice version honors those roots while embracing the plant-forward trends of today’s kitchens.

Make It a Meal to Remember

Cooking these rolls is more than following a recipe—it’s an experience. As the tomato sauce simmers and the kitchen fills with that comforting aroma, you’ll feel like you’re part of a long tradition of home cooks passing down love through food.

So grab that cabbage, roll up your sleeves, and enjoy the process. These lentil and rice stuffed cabbage rolls might just become your new favorite comfort dish.