Description
A healthy and hearty plant-based dinner made with tender cabbage leaves filled with seasoned lentils, rice, and herbs, then baked in tomato sauce for cozy flavor.
Ingredients
For the Cabbage Rolls:
10 large cabbage leaves (outer leaves preferred)
1 cup cooked lentils (any variety)
1 cup cooked white or brown rice
1 medium onion, chopped and sautéed
For the Seasoning:
2 cloves garlic, minced (adjust to taste)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh herbs (parsley or dill)
1 cup tomato sauce (for topping)
Instructions
Blanch the Cabbage Leaves
Bring a large pot of water to a boil. Blanch cabbage leaves for 2–3 minutes until softened but still firm. Drain and set aside.
Prepare the Filling
In a large bowl, combine cooked lentils, rice, sautéed onion, garlic, salt, pepper, and herbs. Mix gently until well combined.
Roll the Cabbage
Place a cabbage leaf flat on a surface. Add a scoop of the lentil-rice mixture near the stem end. Fold the sides over and roll up tightly.
Assemble in Baking Dish
Preheat oven to 350°F (175°C). Spread a layer of tomato sauce on the bottom of a baking dish. Place cabbage rolls seam-side down in the dish.
Bake the Rolls
Pour the remaining tomato sauce over the rolls. Cover with foil and bake for 30–35 minutes until heated through and bubbling.
Serve
Let rest for a few minutes after baking. Garnish with fresh herbs or a dollop of yogurt or sour cream if desired. Serve warm.
Notes
For extra richness, stir a bit of olive oil into the filling.
Add crushed red pepper for a spicier version.
Can be made ahead and reheated.
For a vegan version, skip any dairy toppings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
