Hearty Lentil and Rice Stuffed Cabbage Rolls You’ll Love

Discover the comforting and nutritious Lentil and Rice Stuffed Cabbage Rolls, perfect for a satisfying dinner.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 rolls

Course: Dinners

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cabbage Rolls

1 medium head green or Savoy cabbage choose fresh, firm heads for the best wrapping results
2 cups cooked lentils ensure they're well-seasoned for flavor
1 cup cooked rice white, brown, or quinoa can work
1 teaspoon smoked paprika adds a delicious smoky depth
1 teaspoon ground cumin brings warmth and earthiness

For the Tomato Sauce

2 cups homemade tomato sauce nothing beats a rich, thick sauce
optional ingredients add spinach, grated carrots, or chopped nuts for customization

Equipment

Oven
large pot
Baking Dish
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
Remove the leaves from the cabbage head, then blanch in boiling water for 3-5 minutes until soft.
Mix the cooked lentils and rice with smoked paprika and ground cumin in a bowl.
Assemble the rolls by placing the filling in the cabbage leaf and rolling it tightly.
Spread a layer of homemade tomato sauce in the baking dish.
Arrange the rolls seam side down in the baking dish.
Pour the remaining tomato sauce over the rolls.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes to brown the tops.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 700mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

These cabbage rolls are perfect for meal prep and can be frozen before baking for later use.

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