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Lentil and Rice Stuffed Cabbage Rolls

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These lentil and rice stuffed cabbage rolls are a wholesome, plant-based twist on a comforting classic. Filled with spiced lentils, rice, and aromatics, then baked in a savory tomato sauce, they’re satisfying, nutritious, and perfect for dinner, meal prep, or make-ahead freezer meals.

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 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • For the Cabbage Rolls:
  • 1 medium head green cabbage
  • Water for blanching
  • For the Tomato Sauce:
  • 1 1/2 cups crushed tomatoes
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp sugar (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Cabbage: Boil whole cabbage in water for 3–4 minutes to soften. Peel off 10–12 large leaves. Trim thick bases.
  2. Make the Filling: Sauté onion in olive oil until soft. Add garlic, lentils, rice, and spices. Cook 2–3 minutes, then set aside.
  3. Make the Sauce: In a saucepan, sauté onion and garlic in olive oil. Add crushed tomatoes, oregano, salt, pepper, and sugar. Simmer 10 minutes.
  4. Assemble the Rolls: Preheat oven to 375°F (190°C). Place 2–3 tbsp of filling in each leaf, fold sides, and roll. Spread sauce in a baking dish, add rolls seam-side down, and top with remaining sauce.
  5. Bake: Cover with foil and bake for 30 minutes. Uncover and bake 10–15 more minutes until lightly browned. Rest before serving.

Notes

  • Add spinach, kale, or grated veggies to the filling for extra nutrition.
  • Use quinoa or bulgur instead of rice.
  • Add chili flakes for spice or walnuts for crunch.
  • Savoy cabbage works great if green cabbage is unavailable.

Nutrition

Find it online: https://cookedbymaya.com/lentil-and-rice-stuffed-cabbage-rolls/