These Lentil and Rice Stuffed Cabbage Rolls strike the perfect balance between comfort, flavor, and wholesome nutrition. Whether you’re cooking for family dinner, hosting guests, or meal-prepping for the week, this plant-based twist on a classic dish is guaranteed to impress.
🥬 Why You’ll Love This Recipe
These stuffed cabbage rolls are everything you want in a cozy meal — flavorful, filling, and 100% vegan.
- Completely Plant-Based: Perfect for vegans, vegetarians, and anyone looking to eat lighter.
- Packed with Protein & Fiber: Lentils and rice create a hearty, nutritious filling that satisfies.
- Simple & Affordable: Made with pantry staples and easy-to-follow steps.
- Flavorful Comfort: Smoky paprika, cumin, and a tangy tomato sauce make every bite unforgettable.
🥕 Ingredients You’ll Need
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
- ½ tsp ground coriander
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Cabbage Rolls
- 1 medium green cabbage
- Water, for blanching
For the Tomato Sauce
- 1 ½ cups crushed tomatoes (canned or fresh)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
🍅 What Makes This Recipe Special
These rolls are a plant-based twist on a comfort food favorite. Smoky paprika and cumin bring bold flavor to the lentil-and-rice filling, while the homemade tomato sauce adds a bright, savory finish.
After baking, the cabbage leaves turn soft and tender, wrapping the filling in layers of warmth and flavor. It’s lighter than meat-based versions but just as satisfying — a win for everyone at the table.
👩🍳 Step-by-Step Instructions
1. Prepare the Cabbage Leaves
- Remove any damaged outer leaves from the cabbage.
- Bring a large pot of water to a boil and submerge the cabbage head for 3–4 minutes to soften the leaves.
- Cool slightly, then peel off 10–12 large leaves.
- Trim the thick rib at the base of each leaf to make rolling easier.
2. Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion for about 3 minutes until translucent, then add garlic and cook 1 more minute.
- Add cooked lentils, rice, and seasonings. Stir well and cook for 2–3 minutes.
- Remove from heat and let cool slightly.
3. Prepare the Tomato Sauce
- Heat olive oil in a saucepan over medium heat.
- Add onion and sauté until soft. Stir in garlic, crushed tomatoes, oregano, sugar (if using), salt, and pepper.
- Simmer for 10 minutes to let the flavors develop.
4. Assemble the Rolls
- Preheat oven to 375°F (190°C).
- Spread a thin layer of tomato sauce at the bottom of a baking dish.
- Place 2–3 tablespoons of filling on a cabbage leaf, fold in the sides, and roll tightly.
- Arrange rolls seam-side down in the dish and pour the remaining sauce on top.
5. Bake
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake an additional 10–15 minutes, until lightly browned.
- Let rest for 5 minutes before serving.
🍽️ Serving Suggestions
Serve these comforting cabbage rolls with:
- Crusty bread or a fresh green salad
- A dollop of vegan sour cream or drizzle of tahini sauce
They also make excellent leftovers — just reheat with a bit of extra tomato sauce to keep them moist.
🌿 Tips for Success
✅ Choose the Right Cabbage: Green or Savoy cabbage works best.
✅ Prep Ahead: Cook lentils and rice in advance for faster assembly.
✅ Customize: Add spinach, grated carrots, or chopped nuts for extra texture.
✅ Freeze It: Assemble and freeze before baking — then thaw, bake, and enjoy later!
💚 Why Homemade Wins Every Time
Making cabbage rolls from scratch lets you control the ingredients and seasoning, ensuring bold, fresh flavor in every bite. Skip the store-bought versions — these homemade rolls deliver comfort, nutrition, and that satisfying “made-with-love” taste every time.