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Lentil and Rice Stuffed Cabbage Rolls Recipe

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Delicious and hearty Lentil and Rice Stuffed Cabbage Rolls, featuring tender cabbage leaves filled with a flavorful mixture of lentils, rice, and aromatic spices, baked in a rich tomato sauce. This satisfying vegetarian dish is perfect for a wholesome dinner.

Ingredients

Cabbage Rolls

  • 1 head green cabbage
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 cup cooked lentils (green or brown)
  • 1 cup cooked rice (white or brown)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp tomato paste
  • 0.25 cup parsley chopped

Tomato Sauce

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup tomato sauce or passata
  • 1 tsp sugar
  • 1 tsp dried basil
  • 0.5 tsp thyme
  • 0.5 cup vegetable broth

Instructions

  1. Prepare the cabbage leaves: Boil the whole head of green cabbage in a large pot of water until the leaves are softened, about 10 minutes. Carefully separate 12–15 leaves from the head and trim the thick stem at the base of each leaf to make rolling easier.
  2. Make the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely diced onion and minced garlic until translucent and fragrant, about 5 minutes. Add cooked lentils, cooked rice, tomato paste, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together to combine well. Remove from heat and mix in chopped parsley.
  3. Prepare the tomato sauce: In another skillet, heat 1 tablespoon olive oil over medium heat. Sauté the diced onion and garlic until soft. Add crushed tomatoes, tomato sauce or passata, sugar, dried basil, thyme, and vegetable broth. Simmer the sauce gently for about 10 minutes to meld the flavors.
  4. Assemble the cabbage rolls: Place 2 to 3 tablespoons of the lentil and rice filling in the center of each cabbage leaf. Roll the leaf tightly around the filling, folding in sides to secure the roll. Arrange the cabbage rolls seam-side down in a baking dish to prevent unrolling during cooking.
  5. Bake: Pour the tomato sauce evenly over the cabbage rolls in the baking dish. Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 45 minutes until the cabbage is tender and the filling is heated through.

Notes

  • Use green or savoy cabbage for best results as their leaves are pliable for rolling.
  • Cook lentils and rice ahead of time to save prep time on cooking day.
  • You can substitute vegetable broth with water if unavailable.
  • For a spicier version, add chili flakes or cayenne pepper to the filling.
  • Leftovers can be refrigerated for up to 3 days and reheat well.

Find it online: https://sweetworldcooks.com/lentil-and-rice-stuffed-cabbage-rolls-recipe/