Lentil and Rice Stuffed Cabbage Rolls – Cozy Vegan Comfort Food
These Lentil and Rice Stuffed Cabbage Rolls are a hearty, comforting, and plant-based twist on a classic dish. Filled with a spiced lentil and rice mixture and smothered in a savory tomato sauce, they’re perfect for a satisfying dinner or make-ahead meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Eastern European
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)
- Salt and pepper to taste
Instructions
1. Carefully remove the outer leaves of the cabbage. Trim any damaged or wilted leaves.
2. Bring a large pot of water to a boil and blanch the whole cabbage head for 3–4 minutes.
3. Remove cabbage from the pot and let it cool slightly. Peel off 10–12 large leaves and trim the thick rib at the base of each leaf.
4. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes.
5. Add the garlic and cook for another minute.
6. Stir in the cooked lentils and rice. Add cumin, smoked paprika, coriander, salt, and pepper. Cook for 2–3 minutes, then set aside to cool.
7. In the same skillet or a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the diced onion until softened.
8. Add garlic and cook for 1 minute. Pour in crushed tomatoes, oregano, sugar (if using), salt, and pepper. Simmer for 10 minutes.
9. Preheat oven to 375°F (190°C).
10. Place 2–3 tablespoons of filling at the base of each cabbage leaf. Fold the sides in and roll tightly from bottom to top.
11. Spread a thin layer of tomato sauce in a baking dish. Arrange rolls seam-side down and cover with remaining sauce.
12. Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes.
13. Let rest for a few minutes before serving. Garnish with fresh parsley or dill if desired.
Notes
Serving Suggestions:
– Serve with crusty bread or a green salad.
– Add vegan sour cream or tahini drizzle for richness.
Storage Tips:
– Makes excellent leftovers. Reheat with extra tomato sauce to prevent drying.
Make-Ahead:
– Can be assembled and refrigerated up to a day in advance before baking.
Dietary Notes:
– Naturally gluten-free and vegan when made with certified gluten-free ingredients.