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Lentil and Rice Cabbage Rolls

Tender cabbage leaves stuffed with a hearty lentil and rice filling, baked in a rich tomato sauce — a healthy, meatless twist on a comforting classic.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Eastern European, Vegetarian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium green cabbage
  • 1 cup dry lentils brown or green
  • 3/4 cup rice white or brown
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp dried oregano
  • 1.5 cups vegetable broth
  • 2 tbsp olive oil for sauce
  • 1 medium onion chopped for sauce
  • 2 cloves garlic minced for sauce
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • 1 tsp Italian seasoning
  • 1/2 cup vegetable broth for sauce

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowl

Method
 

  1. Boil cabbage for 5–7 minutes until leaves are tender. Separate 12–14 leaves and trim thick veins.
  2. Cook lentils and rice in 1.5 cups broth until tender, 15–18 minutes. Drain excess liquid.
  3. Sauté onion and garlic in olive oil. Add paprika, cumin, oregano, salt, and pepper. Mix with cooked lentils, rice, and parsley.
  4. Make tomato sauce: sauté onion and garlic, stir in tomato paste, crushed tomatoes, broth, and seasoning. Simmer 10 minutes.
  5. Place filling on each cabbage leaf, roll tightly, and arrange seam-side down in baking dish.
  6. Pour tomato sauce over rolls, cover with foil, and bake at 375°F for 45 minutes. Uncover and bake 10 minutes more.

Notes

For spicier rolls, add chili flakes to the sauce. Rolls can be frozen before or after baking.