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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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.