Lentil and Rice Stuffed Cabbage Rolls Recipe

If you're craving comfort that's both hearty and wholesome, this Lentil and Rice Stuffed Cabbage Rolls Recipe fits the bill perfectly. It's a cozy dish you'll want to make on chilly evenings or whenever you need a satisfying meal that feels like a warm hug. I love how it balances tender cabbage leaves with a flavorful lentil and rice filling, all smothered in a rich tomato sauce that makes every bite juicy and memorable.

Jump to:

• What Sets This Apart
• Ingredient Snapshot
• How to Make Lentil and Rice Stuffed Cabbage Rolls Recipe
• Cook's Notes & Tricks
• Serve & Enjoy
• Make-Ahead, Storage & Reheat
• Frequently Asked Questions
• Final Thoughts
• Full Recipe

Ingredient Snapshot

Choosing good-quality ingredients really lifts this Lentil and Rice Stuffed Cabbage Rolls Recipe from simple to special. Fresh cabbage and home-cooked lentils make a big difference, but a few pantry tricks make it even better.

• Green Cabbage: Look for a firm, heavy head with tightly packed leaves - it holds its shape during boiling and baking.
• Lentils: Use green or brown lentils; cook them until just tender to prevent mushy filling.
• Rice: White or brown rice works - just cook it al dente so it keeps texture inside the rolls.
• Tomato Paste & Crushed Tomatoes: Opt for good-quality brands for a richer, less acidic sauce.
• Fresh Parsley: Adds brightness and a herbaceous lift - don't skip it!
• Spices: Ground cumin and smoked paprika add a lovely smokiness and warmth without overpowering.

How to Make Lentil and Rice Stuffed Cabbage Rolls Recipe

Step 1 - Prep & Season

Start by boiling a large pot of water, then carefully submerge the whole head of cabbage until the outer leaves soften enough to peel off without tearing - about 5 to 7 minutes. You want leaves pliable but not mushy. As you separate 12 to 15 leaves, trim the thick stem gently with a knife so they roll easily without cracking. Meanwhile, heat a tablespoon of olive oil in a skillet and sauté finely diced onion and minced garlic until translucent and fragrant, about 3 minutes. This deepens the flavor base before adding your lentils and rice.

Step 2 - Build Flavor

To the sautéed onion and garlic, stir in cooked lentils and rice along with tomato paste, cumin, smoked paprika, oregano, salt, and pepper. Mixing these well over medium heat helps the spices bloom and the tomato paste caramelize slightly, giving that glossy, rich filling we're after. Off the heat, fold in chopped parsley to keep its freshness intact. For the tomato sauce, in a separate pan, gently cook diced onion and garlic in olive oil until soft, then add crushed tomatoes, passata, sugar, basil, thyme, and vegetable broth. Let it simmer for about 10 minutes to meld the flavors and thicken just enough without turning watery.

Step 3 - Finish for Best Texture

This is where patience pays off. Fill each cabbage leaf with 2 to 3 tablespoons of the lentil and rice mixture, tightly rolling them up with the seam tucked underneath to seal in the filling. Arrange the rolls snugly seam-side down in your baking dish to prevent them from unraveling. Pour the tomato sauce evenly over the rolls to keep them juicy while baking. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes, until the cabbage is tender but still has a slight bite and the sauce bubbles gently around the edges. This slow baking gives you soft, glossy leaves wrapped around a flavorful, perfectly set filling.

Serve & Enjoy

Finishing Touches

I love finishing this Lentil and Rice Stuffed Cabbage Rolls Recipe with a sprinkle of fresh parsley and a light drizzle of good-quality olive oil to add a glossy shine and fresh herbaceous note. A dollop of plain yogurt or a squeeze of lemon on the side also brings brightness and creaminess to balance the warmth of the spices.

Pairs Beautifully With

This recipe pairs wonderfully with crisp green salads, lightly toasted rustic bread to soak up the sauce, or simple roasted root vegetables. For something heartier, roasted potatoes with herbs make a lovely side, while pickled vegetables can add bright contrast if you want a tangy bite.

Simple Plating Wins

For a casual weeknight, I just nestle a few rolls in a warm bowl and spoon extra sauce over. For dinner guests, arrange rolls in a circle on a large platter, garnish with fresh herbs, and scatter toasted walnuts or pine nuts for crunch - elegant but effortless.

Make-Ahead, Storage & Reheat

Storing Leftovers

Store leftover cabbage rolls in an airtight container in the fridge for up to 3 days. The rolls hold up well, but the cabbage softens further, so if you prefer more texture, it's best to enjoy them within the first day or two.

Freezing Tips

This Lentil and Rice Stuffed Cabbage Rolls Recipe freezes beautifully. Freeze individual rolls wrapped in foil or parchment, or freeze the entire baking dish covered tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating for best texture retention.

Reheating Lentil and Rice Stuffed Cabbage Rolls Recipe Without Drying Out

For moist reheating, I recommend warming covered in the oven at 350°F (175°C) for 15-20 minutes, adding a splash of broth or water if the sauce looks thick. You can microwave on medium power covered with a damp paper towel to prevent drying out, or crisp the edges gently in an air fryer set to 320°F (160°C) for 5-7 minutes for a slightly caramelized finish.

Final Thoughts

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Full Recipe