Lentil and Rice Stuffed Cabbage Rolls – Cozy Vegan Comfort Food

Lentil and Rice Stuffed Cabbage Rolls bring the perfect blend of comfort and nutrition straight to your dinner table. Picture tender cabbage leaves hugging a savory filling of lentils, rice, and aromatic spices—all baked in a rich tomato sauce. It’s like your favorite comfort food went on a health kick. Whether you’re feeding a family or meal prepping for the week, these Lentil and Rice Stuffed Cabbage Rolls make weeknight dinners feel special without the stress.

Table of Contents

What Are Lentil and Rice Stuffed Cabbage Rolls?

Lentil and Rice Stuffed Cabbage Rolls are a plant-based twist on the traditional meat-stuffed version found in many Eastern European cuisines. Instead of ground beef, this recipe swaps in a hearty lentil and rice filling that’s rich in fiber and flavor. Wrapped in soft, blanched cabbage leaves and baked in a tangy tomato sauce, these rolls are warm, satisfying, and surprisingly easy to make. Think of them as cozy little veggie parcels that taste like a hug in every bite.

Reasons to Try Lentil and Rice Stuffed Cabbage Rolls

If you’re searching for a dinner that feels hearty but won’t leave you in a food coma, these Lentil and Rice Stuffed Cabbage Rolls are your new go-to. They’re high in protein, gluten-free, and completely vegan—but don’t let that fool you; they’re also deeply satisfying. They reheat beautifully, making them a smart choice for meal prepping. Plus, they’re versatile—you can spice them up with chili flakes or mellow them down for picky eaters. It’s comfort food with a conscience.

Ingredients Needed to Make Lentil and Rice Stuffed Cabbage Rolls

For the Filling

• 1 cup cooked brown or green lentils
• 1 cup cooked rice (white, brown, or basmati)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Cabbage Rolls

• 1 medium head of green cabbage
• Water for blanching

For the Tomato Sauce

• 1½ cups crushed tomatoes (canned or fresh)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

Instructions to Make Lentil and Rice Stuffed Cabbage Rolls

Making Lentil and Rice Stuffed Cabbage Rolls step by step is easier than you might think. Follow this clear and engaging guide, and you’ll have perfectly rolled, tender, and flavorful cabbage parcels that taste like they’ve simmered all day—without the stress.

Step 1: Prepare the Cabbage Leaves (Step by Step for Perfect Texture)

Let’s start with the foundation of this dish—the cabbage. Choose a fresh, medium-sized green cabbage with tightly packed leaves. Remove any outer leaves that are damaged or wilted.

Bring a large pot of water to a boil, big enough to fit the whole cabbage head. Carefully submerge it in the water and blanch for about 3–4 minutes. This step-by-step blanching process softens the leaves, making them flexible for rolling without tearing.

Once blanched, transfer the cabbage to a cutting board or large bowl and let it cool for a few minutes. Gently peel off about 10–12 large leaves—these will be your wrappers. If the thick rib at the base of each leaf feels too tough, use a small paring knife to trim it down (but don’t cut through the leaf). This simple trick ensures your rolls are tender and easy to shape.

Helpful Tip: If you love easy cabbage dishes, you might also enjoy our Slow Cooker Unstuffed Cabbage. It uses the same comforting flavors without any rolling.

Step 2: Make the Lentil and Rice Filling (Step by Step for Flavorful Results)

Now for the heart of your Lentil and Rice Stuffed Cabbage Rolls—the savory filling.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute, letting that fragrant aroma fill your kitchen.

Add your cooked lentils and rice to the skillet. Sprinkle in cumin, smoked paprika, ground coriander, salt, and pepper. Mix everything together until the spices coat the grains and lentils evenly. Let the mixture cook for 2–3 minutes, stirring occasionally to deepen the flavors.

You’ll notice the filling becoming rich and aromatic—it’s the perfect balance of smoky, earthy, and slightly sweet. Remove from heat and set aside to cool slightly before rolling. This cooling step is important—it prevents the heat from tearing your softened cabbage leaves.

Cooking Shortcut: Want to make this recipe even easier? You can prepare the lentils in advance using our Lentil Soup Recipe method for perfectly tender lentils every time.

Step 3: Prepare the Tomato Sauce (Step by Step for a Balanced Flavor)

A great sauce brings everything together, and this one couldn’t be simpler.

In the same skillet or a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it softens and begins to turn golden. Add the garlic and cook for 30 seconds, just until fragrant.

Pour in the crushed tomatoes, oregano, salt, pepper, and sugar (the sugar helps balance the acidity of the tomatoes). Stir everything together and let it simmer gently for about 10 minutes. You’ll see the sauce thicken slightly and deepen in color.

Taste and adjust the seasoning—you want a bright, savory sauce with just the right amount of tang.

Pro Tip: For an extra layer of richness, add a splash of red wine or a teaspoon of balsamic vinegar while simmering. If you’re a tomato lover, check out our Copycat Panera Tomato Soup Recipe for another cozy tomato-based favorite.

Step 4: Assemble the Cabbage Rolls (Step by Step for Neat, Tight Rolls)

Now the fun part—rolling!

Preheat your oven to 375°F (190°C). Spread a thin layer of your tomato sauce across the bottom of a baking dish.

Lay one cabbage leaf flat on a clean surface or cutting board. Place 2–3 tablespoons of filling at the base of the leaf. Fold in the sides first (like a burrito), then roll it up tightly from the base to the top. The goal is a compact roll that holds its shape during baking.

Repeat this step-by-step rolling process with the remaining leaves and filling. Arrange your rolls seam-side down in the baking dish so they stay closed while baking. Pour the rest of the tomato sauce over the top, spreading it evenly to cover each roll.

Tip for Success: Don’t overfill the leaves—less is more here. It keeps the rolls tight and uniform.

Step 5: Bake the Cabbage Rolls (Step by Step to Tender Perfection)

Cover the baking dish tightly with aluminum foil to trap the steam—this helps the cabbage turn soft and flavorful.

Bake for 30 minutes, then remove the foil and bake for another 10–15 minutes. You’ll notice the tops start to brown slightly, and the sauce will bubble gently around the edges. That’s your cue that they’re ready.

Let the cabbage rolls rest for about 5 minutes before serving. This short resting period allows the flavors to settle and makes the rolls easier to serve without falling apart.

Garnish with fresh parsley or dill for a bright, herbaceous finish.

Serving Idea: These rolls are heavenly with a slice of crusty bread or a side of Lemony Greek Chickpea Soup for a full, comforting meal.

Step 6: Enjoy and Store (Step by Step for Freshness and Reheating)

If you’re lucky enough to have leftovers, they reheat beautifully. Store them in an airtight container in the refrigerator for up to 4 days. When ready to eat, add a splash of tomato sauce or broth to keep them moist, then reheat in the oven at 350°F (175°C) for 15 minutes.

You can also freeze the rolls for up to 2 months—just thaw overnight in the fridge before reheating.

Meal Prep Hack: These make fantastic make-ahead lunches. Pair them with a side of roasted vegetables or even some leftover Cabbage Roll Soup for a double hit of cozy goodness.

Final Step: Serve and Savor

Your Lentil and Rice Stuffed Cabbage Rolls are now ready to serve! Each roll is tender on the outside, hearty on the inside, and soaked in that perfectly spiced tomato sauce. Serve them hot, topped with a sprinkle of herbs—or, if you’re feeling indulgent, a drizzle of tahini or vegan sour cream for a creamy contrast.

Following this step-by-step guide ensures that every cabbage roll is full of flavor, texture, and heartwarming comfort—the kind of meal that satisfies without weighing you down.

What to Serve with Lentil and Rice Stuffed Cabbage Rolls

Pair your Lentil and Rice Stuffed Cabbage Rolls with crusty bread for soaking up that flavorful tomato sauce. A crisp green salad or roasted vegetables makes a lovely side dish too. If you’re feeling indulgent, drizzle them with vegan sour cream or tahini sauce for an extra creamy touch. For more cozy soup pairings, check out our Slow Cooker Unstuffed Cabbage or hearty Lentil Soup Recipe—they complement this dish perfectly.

Key Tips for Making Lentil and Rice Stuffed Cabbage Rolls

1. Don’t overcook the cabbage leaves—they should be flexible but not falling apart.
2. Cool the filling slightly before rolling to keep the leaves intact.
3. Pack the rolls snugly in the baking dish so they hold their shape while cooking.
4. Taste the sauce before baking—it’s your flavor foundation.
5. For extra depth, add a splash of red wine to the sauce while simmering.

Storage and Reheating Tips for Lentil and Rice Stuffed Cabbage Rolls

Store leftover rolls in an airtight container in the fridge for up to 4 days. To reheat, add a bit of extra tomato sauce or water, cover, and warm them in the oven at 350°F for about 15 minutes—or use the microwave in short bursts. These also freeze beautifully; just wrap tightly and thaw overnight before reheating.

FAQs

1. Can I use red lentils instead of brown or green?
Red lentils cook too quickly and may turn mushy, so stick to green or brown lentils for texture.

2. Can I make this recipe ahead of time?
Yes! You can assemble the rolls a day in advance and bake them when ready to serve.

3. Can I freeze cooked cabbage rolls?
Absolutely—let them cool completely, then store in airtight containers for up to 2 months.

4. What can I substitute for rice?
Quinoa, bulgur, or farro are great substitutes if you want a twist.

5. Is this recipe gluten-free?
Yes, as long as you use gluten-free ingredients for the sauce and fillings.

Final Thoughts

Lentil and Rice Stuffed Cabbage Rolls are proof that comfort food doesn’t have to be heavy. They’re hearty, nutritious, and simple enough for any home cook to master. Whether it’s a Sunday dinner or a cozy meal prep dish, this recipe is a wholesome way to bring warmth and flavor to your table.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print