Cabbage Rolls with Lentils and Rice – Easy & Delicious
These cabbage rolls with lentils and rice bring bold spices and hearty textures to the table. Smoky paprika pairs beautifully with the earthiness of lentils, while a savory tomato sauce ties it all together. A satisfying plant-based meal ideal for weeknights or special gatherings.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegan
Ingredients
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
- 1/2 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:
- 1 1/2 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, to balance acidity)
- Salt and pepper to taste
Instructions
1. Carefully remove the outer leaves of the cabbage. Bring a large pot of water to a boil and blanch the cabbage head for 3–4 minutes to soften the leaves.
2. Remove the cabbage and let it cool. Peel off 10–12 large leaves and trim the thick rib at the base of each leaf.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes. Add minced garlic and cook for another minute.
4. Add cooked lentils and rice. Sprinkle in cumin, smoked paprika, coriander, salt, and pepper. Stir well and cook for 2–3 minutes. Remove from heat and let cool.
5. In another pan, heat 1 tablespoon olive oil. Sauté diced onion until softened, then add garlic and cook 1 minute more.
6. Add crushed tomatoes, oregano, salt, pepper, and optional sugar. Simmer for 10 minutes, stirring occasionally. Adjust seasoning as needed.
7. Preheat oven to 375°F (190°C).
8. Lay a cabbage leaf flat and place 2–3 tablespoons of filling at the base. Fold in the sides and roll tightly. Repeat with remaining leaves and filling.
9. Spread a thin layer of tomato sauce in a baking dish. Arrange cabbage rolls seam-side down and cover with remaining sauce.
10. Cover with foil and bake for 30 minutes. Remove foil and bake for 10–15 more minutes until slightly browned.
11. Let rest for a few minutes. Garnish with fresh parsley or dill before serving.
Notes
Serve these cabbage rolls with lentils and rice alongside crusty bread or a green salad. Add vegan sour cream or tahini sauce for extra richness. They make excellent leftovers—just reheat with a bit of extra sauce to prevent drying out.