Irresistibly Delicious Lentil and Rice Stuffed Cabbage Rolls

Why You’ll Love This Recipe

I love how these cabbage rolls strike the perfect balance between healthy and comforting. They’re naturally vegetarian and can easily be made vegan, but still feel indulgent thanks to the rich tomato sauce and satisfying filling. I can make them ahead, reheat them later, and even freeze leftovers. Whether I’m cooking for a meatless Monday or serving up something wholesome for guests, these never disappoint.

Ingredients

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

For the cabbage rolls:

• 10 cabbage leaves (large, outer leaves for easier rolling)

• 1 cup cooked lentils (any variety)

• 1 cup cooked rice (white or brown)

• 1 medium onion, chopped and sautéed

For the seasoning:

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon fresh herbs (like parsley or dill)

• 1 cup tomato sauce (for drizzling on top)

Directions

1. Blanch the Cabbage:
   I start by blanching the cabbage leaves in boiling water for about 2–3 minutes until they’re softened but still hold their shape. Then I set them aside to cool slightly.

2. Make the Filling:
   In a large bowl, I combine the cooked lentils, cooked rice, sautéed onions, minced garlic, salt, pepper, and fresh herbs. I stir everything together gently until the mixture is well combined.

3. Assemble the Rolls:
   I take one cabbage leaf, place a generous scoop of filling near the stem end, fold the sides over the filling, and roll it up tightly like a burrito.

4. Bake the Rolls:
   I preheat the oven to 350°F (175°C). In a baking dish, I spread a thin layer of tomato sauce, then place the cabbage rolls seam-side down. I pour the remaining sauce over the top, cover the dish with foil, and bake for 30–35 minutes until everything is hot and the flavors meld.

5. Serve:
   I let the rolls sit for a few minutes after baking, then serve them warm. Sometimes I garnish with extra herbs or a dollop of yogurt or sour cream for a creamy finish.

Servings and timing

This recipe makes 4 stuffed cabbage rolls and takes about 55 minutes total—20 minutes to prep and 35 minutes to bake. It’s a cozy, filling dinner that doesn’t require a lot of hands-on time.

Variations

I like to switch up the flavors depending on the season. Sometimes I add a pinch of smoked paprika or cumin to the filling for a deeper flavor. I’ve also used quinoa instead of rice or mixed in some chopped mushrooms for an earthier bite. If I want more richness, I sprinkle a little shredded cheese on top before baking. For a spicy version, a few chili flakes in the filling do the trick.

Storage/Reheating

These rolls store really well in the fridge for up to 4 days. I keep them in an airtight container and reheat them in the oven at 325°F (165°C) until warmed through, or in the microwave for a couple of minutes. They also freeze beautifully—I wrap them individually, freeze, and then bake straight from frozen (covered) at 350°F until hot, which usually takes about 45 minutes.

FAQs

Can I make these cabbage rolls ahead of time?

Yes, I often assemble them in the morning or the night before and keep them covered in the fridge until I’m ready to bake.

What type of lentils should I use?

I usually go with green or brown lentils because they hold their shape well, but black lentils work too. I avoid red lentils since they get too mushy for this recipe.

Can I freeze these cabbage rolls?

Absolutely. I freeze them after baking or even before. Just be sure they’re tightly wrapped and use within 2 months for best flavor.

Do I need to cook the rice and lentils ahead of time?

Yes, both the rice and lentils need to be cooked before mixing the filling. It helps everything bake evenly and hold together inside the roll.

What can I serve with these rolls?

I usually serve them with a side salad, crusty bread, or roasted vegetables. A drizzle of tahini or a spoonful of yogurt on top also adds a nice creamy contrast.

Conclusion

These Lentil and Rice Stuffed Cabbage Rolls are my go-to when I want something warm, nutritious, and deeply satisfying. They’re packed with plant-based protein, comforting flavors, and make a beautiful dish for family dinners or meal prep. Whether I’m eating them fresh out of the oven or reheating leftovers on a busy weeknight, they always bring a little extra comfort to the table.