Cabbage Rolls with Lentils and Rice – Easy & Delicious

Cabbage rolls with lentils and rice are one of those comfort foods that sneak up on you. You’re expecting something basic—boiled cabbage, a veggie filling—and then boom, you’re hit with cozy flavors, soft textures, and a tomato sauce that tastes like it’s been simmering on Grandma’s stove all afternoon.

This dish is a meatless twist on a classic, blending hearty lentils and rice with smoky spices and sweet-savory tomato sauce. Whether you’re cooking for your vegetarian cousin or just trying to cut back on meat during the week (hello, Meatless Monday!), these cabbage rolls bring all the comfort without the heaviness. And yes, they reheat like a dream—perfect for lunch the next day when you’re too busy chasing kids, meetings, or both.

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What is Cabbage Rolls with Lentils and Rice?

Cabbage rolls with lentils and rice are a plant-based spin on the classic Eastern European dish traditionally made with ground meat and rice. In this version, tender cabbage leaves are wrapped around a flavorful mixture of lentils, rice, sautéed onions, and warming spices like cumin and paprika. Once rolled up, these cute little bundles get tucked into a baking dish, smothered in tomato sauce, and baked until everything is bubbling and delicious.

The magic is in the contrast: soft cabbage against hearty filling, all soaked in that tangy tomato sauce. This dish is naturally gluten-free, vegetarian, and totally satisfying—think of it as the plant-based answer to lasagna, but with way less effort and no noodle drama. It’s cozy, filling, and absolutely pantry-friendly.

Reasons to Try Cabbage Rolls with Lentils and Rice

First off, cabbage rolls with lentils and rice are budget-friendly and weeknight-approved. You probably already have most of the ingredients in your pantry—lentils, rice, canned tomatoes—and cabbage is almost always under a dollar per pound. Second, they’re a fantastic way to eat more plants without feeling like you’re missing out.

They’re meaty in texture thanks to the lentils, but you won’t find an ounce of actual meat. And if picky eaters are lurking in your kitchen, these rolls are surprisingly stealthy in how well they go over. Plus, they’re freezer-friendly, meal-prep friendly, and dare we say, kinda therapeutic to roll. Bonus: if you’re already a fan of hearty veggie meals like easy unstuffed pepper casserole or Italian stuffed bell peppers, this dish will feel like a natural fit.

Ingredients Needed to Make Cabbage Rolls with Lentils and Rice

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 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• Salt and pepper to taste
• 2 tbsp 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 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• Salt and pepper to taste

Instructions to Make Cabbage Rolls with Lentils and Rice

Making cabbage rolls with lentils and rice might seem like a project, but don’t worry—this step-by-step guide breaks it all down so you can roll (literally) with confidence. Each part of the process builds flavor and texture, from prepping the cabbage to layering on that dreamy tomato sauce. So roll up your sleeves (and your cabbage leaves), and let’s get started.

Step 1: Prep and Blanch the Cabbage Leaves

Start by grabbing a medium head of green cabbage. Choose one that’s firm and tightly packed—it’ll hold up better during rolling. Carefully remove any tough or damaged outer leaves. Bring a large pot of water to a boil—this will be your blanching bath. Once it’s bubbling, lower the heat to a gentle boil and carefully submerge the whole cabbage head. Let it blanch for 3 to 4 minutes. This softens the outer leaves, making them pliable and easy to roll without tearing.

Use tongs to remove the cabbage and let it cool for a few minutes. Then, gently peel away 10 to 12 large leaves. If they resist, you can dip the cabbage back in the water to loosen more layers. Once you’ve got your leaves, use a sharp paring knife to shave down the thick rib on the bottom of each leaf—don’t cut all the way through. This little trick makes the next step by step process of rolling much smoother. Need more prep tips? Check out our prep guide for leafy vegetables—it’s perfect if you’re new to cabbage.

Step 2: Make the Flavorful Lentil and Rice Filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, toss in one finely chopped onion and sauté until it’s soft and translucent—about 3 minutes. Stir in two minced garlic cloves and let them cook for another minute, just until fragrant.

Now comes the heart of the filling: add 1 cup cooked brown or green lentils and 1 cup cooked rice (any kind works—white, brown, or basmati). Sprinkle in 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon coriander, and season with salt and black pepper. Stir everything together and let it cook for 2 to 3 minutes. The goal here is to blend the spices with the lentils and rice, warming everything up and letting the flavors mingle.

Remove from heat and let the filling cool slightly—it’ll be easier to work with when it’s not piping hot. Want to make it ahead of time? You totally can. Just store the filling in the fridge and reheat gently before assembling. For more vegetarian meal ideas with lentils, take a peek at our honey BBQ chicken rice—a fantastic flavor combo that’s equally satisfying.

Step 3: Simmer the Savory Tomato Sauce

In the same skillet (because who needs more dishes?), heat 1 tablespoon of olive oil over medium heat. Add one finely diced onion and sauté until soft—about 3 to 4 minutes. Stir in two cloves of minced garlic and cook for another minute.

Pour in 1½ cups of crushed tomatoes (canned or fresh), then add 1 teaspoon dried oregano, a pinch of salt and pepper, and 1 teaspoon sugar if the tomatoes are a little too acidic for your taste. Let the sauce simmer gently for 10 minutes, stirring occasionally. This gives the flavors time to deepen and blend beautifully. It’s not a complicated sauce, but it brings everything together in the final bake.

If you’re looking for other simple sauces that pack a punch, try the tomato base in our spicy Brazilian coconut chicken—a bold, flavor-packed recipe with major sauce inspiration.

Step 4: Assemble the Cabbage Rolls Step by Step

Preheat your oven to 375°F (190°C). Now for the fun part—rolling! Lay one cabbage leaf flat on a clean surface. Place 2 to 3 tablespoons of the lentil-rice filling near the base of the leaf. Fold the sides inward, then roll from the bottom up, creating a tight little parcel. Don’t worry if a few rolls aren’t perfect—they’ll still taste great.

Repeat this step by step with each leaf until you’ve used up the filling. If you have any torn leaves, use them as a liner for the baking dish or double-wrap a roll that’s falling apart.

Take a baking dish (an 8×8 or 9×13 works depending on how many rolls you make) and spread a thin layer of tomato sauce on the bottom. Arrange your cabbage rolls seam-side down in the dish, tucking them close together so they stay in place while baking. Pour the rest of the tomato sauce over the top, making sure each roll gets a nice saucy coating.

Step 5: Bake Until Bubbling and Delicious

Cover the baking dish tightly with aluminum foil. This helps steam the cabbage and keep everything tender and juicy. Bake for 30 minutes. Then remove the foil and bake uncovered for another 10 to 15 minutes. The top layer of sauce should start to thicken slightly and the edges of the rolls may get a little golden—that’s your cue.

When done, let the rolls sit for a few minutes before serving. Garnish with fresh parsley or dill if you’re feeling fancy. Not sure what to pair with them? You’ll love the sides in our easy 15-minute lo mein—quick, fresh, and a great contrast to the warm, hearty rolls.

This step by step process may feel like a Sunday dinner project, but once you do it once, it becomes second nature. The good news? These cabbage rolls reheat beautifully and can even be frozen—so make a double batch and thank yourself later.

Let me know if you’d like a printable version of this step by step guide or a bonus tip sheet for prep shortcuts and variations!

What to Serve with Cabbage Rolls with Lentils and Rice

These cabbage rolls are a whole meal on their own, but if you want to round it out, you’ve got options. A slice of crusty bread is perfect for sopping up that tomato sauce—no drop left behind. A simple cucumber-dill salad or tangy slaw can bring a refreshing contrast. If you want to add richness, serve them with vegan sour cream or a drizzle of tahini. For a full meatless feast, consider pairing them with pistachio cranberry protein balls as a snack or dessert option.

Key Tips for Making Cabbage Rolls with Lentils and Rice

First, use cooked and cooled lentils and rice. Warm filling can steam the cabbage leaves and make them too floppy to roll neatly. Second, don’t skip trimming the thick stem from each cabbage leaf—it’s the difference between a tight roll and a cabbage explosion (ask me how I know). Third, don’t overstuff the rolls. A little goes a long way, and you want them snug but not bursting. If you’re short on time, prep the filling and sauce a day ahead—they actually get better with time. And if rolling cabbage makes you nervous, relax. Even messy rolls taste fantastic.

Storage and Reheating Tips for Cabbage Rolls with Lentils and Rice

These store like champs. Keep leftover cabbage rolls in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave with a splash of extra sauce to keep things juicy. You can also freeze them—just wrap tightly in foil and freeze for up to 2 months. Reheat from frozen in the oven (add 10–15 minutes to the baking time) or thaw overnight in the fridge. They’re perfect for make-ahead dinners or those “I forgot to meal plan” nights.

FAQs

Can I use red cabbage instead of green?
Technically, yes—but red cabbage is a bit tougher and has a stronger flavor. Green cabbage is softer and more neutral, which works better here.

Can I use canned lentils?
Totally! Just rinse and drain them well.

Is this gluten-free?
Yes—just double-check your canned tomatoes and spices are certified gluten-free if needed.

What if I don’t have smoked paprika?
You can swap for regular paprika, but the smoky version really adds depth.

Final Thoughts

If you’re craving something warm, cozy, and wholesome, cabbage rolls with lentils and rice hit every mark. They’re easy to prep, easy on your wallet, and packed with flavor. Whether you’re meat-free full-time or just exploring more plant-based meals, this recipe is one to keep in your back pocket. Need more quick plant-friendly recipes? Our readers love this easy lo mein in 15 minutes—it’s fast, flavorful, and always a win with the family.

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