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Lentil and Rice Stuffed Cabbage Rolls

Delicious Lentil and Rice Stuffed Cabbage Rolls to Savor

These Lentil and Rice Stuffed Cabbage Rolls offer a hearty vegan meal that's both nutritious and comforting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Rolls
  • 1 head Green or Savoy Cabbage Fresh leaves lend flexible wraps for your filling.
  • 1 cup Lentils Use brown or green lentils.
  • 1 cup Rice You can swap it with quinoa or cauliflower rice.
For the Flavorful Filling
  • 1 teaspoon Smoky Paprika
  • 1 teaspoon Cumin Substitute with coriander for a different profile.
For the Homemade Tomato Sauce
  • 1 cup Homemade Tomato Sauce Store-bought can be used if necessary.
Optional Add-Ins
  • 1 cup Spinach Adds nutrients and color.
  • 1 cup Grated Carrots For extra sweetness and crunch.
  • 1/2 cup Chopped Nuts Walnuts or pecans for texture.

Equipment

  • Large Pot
  • baking dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil, then add your cabbage. Boil for 5-7 minutes until tender, peeling off leaves as they soften.
  2. In a pot, combine cooked lentils and rice over medium heat, stirring in the smoky paprika and cumin for 3-5 minutes.
  3. Take a softened cabbage leaf, spoon filling onto the center, roll tightly, and tuck the edges. Repeat until all are packed.
  4. Spread tomato sauce in a baking dish, place rolls seam-side down, then cover with remaining sauce.
  5. Preheat oven to 375°F. Cover dish with foil and bake for 30-40 minutes, checking for tenderness.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 350mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use large, intact cabbage leaves for easy rolling and trim thick stems for pliability.

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