Lentil and Rice Stuffed Cabbage Rolls

These Lentil and Rice Stuffed Cabbage Rolls bring a perfect blend of heartiness, comfort, and nutrition to the table. Filled with a spiced mixture of lentils, rice, and aromatics, and wrapped in tender cabbage leaves, they’re baked in a savory tomato sauce that ties everything together beautifully. It’s a cozy, plant-based dish I love serving for dinner or making ahead for the week.

Why I’ll Love This Recipe

I love this recipe because it’s plant-based, filling, and full of flavor. The lentils and rice provide a great balance of protein and fiber, while the spices bring warmth and depth. Plus, everything is made from affordable pantry staples. It’s the kind of wholesome dish that leaves me satisfied without feeling heavy—and the leftovers taste even better the next day. Whether I’m cooking for guests or meal prepping, these cabbage rolls are a dependable favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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, to balance acidity)
• Salt and pepper to taste

Directions

Step 1: Prepare the Cabbage Leaves
I bring a large pot of water to a boil. While waiting, I remove any damaged outer leaves from the cabbage. I place the whole head in the boiling water for 3–4 minutes to soften the leaves. Once it cools slightly, I carefully peel off 10–12 large leaves and trim the thick base of each one for easier rolling.

Step 2: Make the Filling
I heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent. I stir in the garlic and cook for a minute more. Then I add the cooked lentils and rice along with cumin, smoked paprika, coriander, salt, and pepper. I cook everything for a few minutes so the flavors meld together, then set the mixture aside to cool slightly.

Step 3: Prepare the Tomato Sauce
In the same skillet or a saucepan, I heat olive oil and sauté the onion until soft. I add garlic, then stir in crushed tomatoes, oregano, salt, pepper, and sugar if using. I let the sauce simmer gently for about 10 minutes so the flavors can develop.

Step 4: Assemble the Cabbage Rolls
I preheat my oven to 375°F (190°C). I lay a cabbage leaf flat, add about 2–3 tablespoons of filling near the base, fold in the sides, and roll it up tightly. I repeat this process until all the leaves are filled. In a baking dish, I spread a thin layer of tomato sauce, place the cabbage rolls seam-side down, then pour the remaining sauce over the top.

Step 5: Bake the Cabbage Rolls
I cover the dish with foil and bake for 30 minutes. Then I remove the foil and bake for another 10–15 minutes until the tops begin to brown slightly. After removing from the oven, I let them rest for a few minutes before serving.

Servings and Timing

This recipe makes about 4 servings (2–3 rolls per person).
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Variations

• Add greens: I sometimes mix chopped spinach or kale into the filling for extra nutrients.
• Grate in veggies: Carrots or zucchini add more flavor and texture.
• Use different grains: Quinoa or bulgur make great swaps for rice.
• Spice it up: A pinch of chili flakes adds heat to the sauce or filling.
• Make it nutty: A handful of chopped walnuts in the filling adds crunch and richness.

Storage/Reheating

• Refrigerate
  I store leftovers in an airtight container for up to 4 days. I reheat them in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through.
• Freeze
  These freeze beautifully. I assemble the rolls and freeze them before baking. When I’m ready to eat, I thaw, add sauce, and bake as directed.
• Meal prep tip
  I often make a double batch and freeze half for an easy future meal.

FAQs

Can I make the filling in advance?

Yes, I often prepare the lentil and rice mixture a day ahead. It makes assembly quicker and gives the flavors time to develop.

What type of cabbage is best for rolling?

I usually use green cabbage, but Savoy cabbage also works well because of its tender, flexible leaves.

Can I use red cabbage instead?

Red cabbage is a bit tougher and more prone to cracking, but it can work. I make sure to blanch it a little longer.

What’s the best way to reheat leftovers?

I reheat them covered in the oven or microwave with a little extra tomato sauce or water to keep them moist.

Are these rolls gluten-free?

Yes, as long as I use certified gluten-free ingredients, including spices and tomato products, these rolls are naturally gluten-free.

Conclusion

These Lentil and Rice Stuffed Cabbage Rolls are one of those dishes that feel as nourishing as they are flavorful. The spices, tender cabbage, hearty filling, and rich tomato sauce come together in a way that always feels comforting and satisfying. I love that they’re completely plant-based, freezer-friendly, and customizable depending on what I have on hand. Whether I’m sharing them at a gathering or enjoying leftovers throughout the week, they never disappoint.

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