Lentil and Rice Stuffed Cabbage Rolls

Looking for a comforting vegetarian dish that’s packed with flavor and nutrition? Lentil and Rice Stuffed Cabbage Rolls are a perfect choice! These tender cabbage leaves wrapped around a hearty mixture of rice, lentils, and aromatic herbs create a satisfying meal that’s both healthy and filling. Perfect for family dinners or meal prepping, this recipe combines plant-based protein and fiber in a dish that’s easy to love.

What sets this recipe apart is its simplicity without sacrificing taste. With a flavorful tomato sauce, gentle seasoning, and a slight tang from lemon or vinegar, every bite is a delightful balance of savory and wholesome goodness. The rolls can be made ahead of time, frozen, or enjoyed fresh, making them versatile for busy schedules. Plus, this recipe is customizable—swap lentils for quinoa, add vegetables, or include spices to match your taste.

Whether you’re a vegetarian, vegan, or just looking to add more plant-based meals to your week, these Lentil and Rice Stuffed Cabbage Rolls will quickly become a family favorite. They’re hearty, nutritious, and comforting—a dish that proves healthy eating doesn’t mean sacrificing flavor.

Prep time: 20 minutes | Cook time: 50 minutes | Total time: 70 minutes
Difficulty level: Easy
Yield: 6-8 servings

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What Makes These Lentil and Rice Stuffed Cabbage Rolls Special?

1. Hearty and Nutritious: Packed with lentils and rice, providing a great source of protein and fiber.

2. Vegetarian-Friendly: Perfect for plant-based diets without losing comfort food appeal.

3. Make-Ahead Convenience: Rolls can be prepped in advance and baked or frozen for later.

4. Flavorful Tomato Sauce: A rich sauce enhances the natural flavors of the filling and keeps rolls moist.

5. Customizable Ingredients: Easy to swap lentils for quinoa or brown rice, or add extra veggies for variety.

These rolls aren’t just about taste—they’re about convenience and flexibility. With simple prep techniques, like blanching cabbage leaves to make them pliable, you save time and stress while still getting a visually stunning dish.

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Ingredient Notes

• Cabbage: Use green cabbage with large, pliable leaves. Napa cabbage works too for a sweeter flavor. Blanching makes the leaves easy to roll.

• Lentils: Brown or green lentils hold their shape well and provide protein. Red lentils are softer but cook faster.

• Rice: White or brown rice works. Brown rice adds nuttiness and more fiber. Pre-cooked rice speeds up prep.

• Tomato Sauce: Adds moisture and tang. Use homemade or store-bought for convenience.

• Onions & Garlic: Essential for aroma and flavor. Sautéing brings out sweetness.

• Herbs & Spices: Parsley, dill, paprika, salt, and pepper elevate the flavor. Fresh herbs are best, but dried can be substituted.

• Lemon Juice or Vinegar: Adds a slight tang to balance richness.

• Equipment Needed: Large pot for blanching, mixing bowl, baking dish, aluminum foil (optional for baking).

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How To Make Lentil and Rice Stuffed Cabbage Rolls

1. Prepare the Cabbage Leaves:
   Bring a large pot of water to a boil. Remove the core from the cabbage and gently separate leaves. Blanch for 2-3 minutes until pliable, then drain and set aside. (Tip: Keep some smaller leaves aside for layering the bottom of the baking dish.)

2. Cook the Filling:
   In a skillet, sauté onions and garlic in olive oil until soft and fragrant (about 5 minutes). Add cooked lentils, rice, and seasonings (salt, pepper, paprika, parsley). Mix thoroughly. (Tip: The filling should be moist but not runny.)

3. Assemble the Rolls:
   Place a generous spoonful of filling on each cabbage leaf. Fold in sides, then roll tightly from the base. Lay rolls seam-side down in a greased baking dish.

4. Prepare the Sauce:
   Mix tomato sauce, lemon juice, a pinch of salt, and optional herbs. Pour evenly over the rolls.

5. Bake:
   Cover the dish with foil and bake at 350°F (175°C) for 35-40 minutes. Remove foil for the last 10 minutes to let tops brown slightly. (Tip: Check for bubbling sauce and tender cabbage leaves.)

6. Serve:
   Let rolls rest 5 minutes before serving. Garnish with fresh parsley if desired.

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Storage Options

• Room Temperature: Keep covered for up to 4 hours. Best served fresh.

• Refrigeration: Store in an airtight container for 3-4 days. Reheat gently in the oven or microwave.

• Freezing: Wrap individually or freeze in a dish with sauce. Store up to 3 months.

• Reheating Tips: Thaw overnight for even cooking. Cover with foil and bake at 350°F (175°C) until heated through.

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Variations and Substitutions

1. Quinoa & Lentil Rolls: Swap rice for quinoa for added protein.

2. Spicy Rolls: Add chili flakes or cayenne for a kick.

3. Vegan Cheese: Sprinkle nutritional yeast or vegan cheese for a creamy twist.

4. Seasonal Veggies: Add grated carrots, zucchini, or mushrooms to the filling.

5. Mediterranean Style: Include olives, sun-dried tomatoes, and oregano for a new flavor profile.

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Frequently Asked Questions

1. Can I use pre-cooked rice?
   Yes, it saves time and ensures the filling isn’t mushy.

2. Do I need to blanch the cabbage?
   Blanching makes leaves pliable and prevents tearing while rolling.

3. Can I freeze the rolls before baking?
   Yes, assemble and freeze raw rolls. Bake directly from frozen, adding 10-15 minutes to cooking time.

4. Can I use red lentils?
   Red lentils cook faster and may become mushy. Best for a softer filling.

5. What’s the best way to reheat leftovers?
   Reheat in the oven covered with foil to keep cabbage moist, or microwave covered in small portions.

6. Can I add meat to this recipe?
   Yes, ground turkey or beef can replace lentils for a non-vegetarian version. Adjust seasonings accordingly.

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Conclusion

These Lentil and Rice Stuffed Cabbage Rolls are more than just a meal—they’re a wholesome, comforting experience. Easy to make, healthy, and full of flavor, they’re perfect for weekday dinners or special occasions. Try this recipe and share your results with family and friends—once you taste them, they’re sure to become a regular favorite in your kitchen.

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