Description
Delicious and wholesome Lentil and Rice Stuffed Cabbage Rolls baked in a savory tomato sauce. This hearty vegetarian dish features tender cabbage leaves filled with a flavorful mixture of lentils, rice, sautéed onion, garlic, and aromatic spices, all baked to perfection. Perfect for a nutritious family meal packed with plant-based protein and fiber.
Ingredients
Scale
Cabbage Rolls
- 1 large green cabbage
- 1 cup cooked lentils (brown or green)
- 1 cup cooked rice (any variety)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Olive oil (for sautéing)
- Spices: 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano
Sauce
- 1 can (14 oz) crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Olive oil (for sautéing)
- Salt and pepper to taste
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully core the cabbage and place it in boiling water. Boil until the outer leaves become soft and pliable, about 5-7 minutes. Remove the cabbage and gently peel off the softened leaves one by one, setting them aside to cool.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. In a bowl, combine the cooked lentils, cooked rice, sautéed onion and garlic, cumin, smoked paprika, oregano, chopped parsley, salt, and pepper. Mix well to evenly distribute flavors.
- Prepare the sauce: In the same skillet, add a bit more olive oil and sauté the chopped onion and garlic until soft. Pour in the crushed tomatoes and stir well. Simmer the sauce on low heat for 10-15 minutes, seasoning with salt and pepper to taste, allowing the flavors to meld.
- Assemble the rolls: Lay one cabbage leaf flat and place a generous spoonful of the lentil and rice filling near the base of the leaf. Fold the sides over the filling and then roll tightly from the base to the top to form a neat roll. Repeat with remaining leaves and filling.
- Bake the rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange the stuffed cabbage rolls seam side down in the dish. Pour the remaining tomato sauce evenly over the rolls. Cover the dish with foil and bake for 30-40 minutes until the cabbage is tender and the flavors are fully combined.
Notes
- Use fresh cabbage leaves for best results; older leaves can be tough and break easily.
- Cook the lentils and rice ahead of time to speed up preparation.
- You can substitute quinoa for rice or a mix of both for a nutritional boost.
- Leftover stuffed cabbage rolls can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust spices to taste for a milder or spicier filling.
