Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy, comforting lentil and rice stuffed cabbage rolls recipe. After making this many times, I’ve discovered the trick to perfectly tender cabbage leaves and a flavorful filling. The warm, cozy aroma of these rolls will fill your home and make your family beg for more. Try it with my Hibiscus Cardamom Iced Latte for a refreshing drink. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hibiscus Cardamom Iced Latte Recipe and Easy Black Bean Stuffed Sweet Potatoes.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- Hearty and comforting
- Better than takeout
- Packed with flavor
- Easy to make
- Perfect for meal prep
What You'll Need for Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- cabbage
- lentils
- rice
- onion
- tomato sauce
- garlic
- cumin
- paprika
- salt
- pepper
- Optional: fresh parsley
- Optional: sour cream
📝 Ingredient Notes
- cabbage: Use a large head of cabbage for more leaves.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks lentils and rice perfectly in minutes. → See on Amazon
- Food processor — Makes quick work of chopping vegetables. → See on Amazon
How to Make Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Prepare cabbage leaves: Core the cabbage and carefully separate leaves. Blanch them briefly to soften.
- Cook lentils and rice: Combine lentils and rice with water, bring to a boil, then simmer until tender.
- Make the filling: Sauté onions, garlic, and spices. Mix with cooked lentils and rice.
- Stuff the cabbage leaves: Place a spoonful of filling at the base of each cabbage leaf, roll tightly, and secure with a toothpick.
- Assemble and bake: Place rolls seam-side down in a baking dish, cover with tomato sauce, and bake at 375°F (190°C) for 45-60 minutes.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- : To prevent cabbage leaves from tearing, use a sharp knife to carefully cut the thick vein at the base of each leaf.
- Common mistake and fix: If your rolls are undercooked, add a little water or vegetable broth to the baking dish and cook for an additional 15-20 minutes.
- : For a quicker cooking time, use pre-cooked rice and canned lentils.
Storing & Reheating Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the filling and stuff the cabbage leaves up to a day ahead. Store in the fridge until ready to bake.
Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Freeze uncooked rolls for up to 3 months. Thaw overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the optional sour cream topping.
- Best substitution: Substitute quinoa for rice for a gluten-free version.
- Make-ahead: Stuffed cabbage rolls can be assembled a day ahead and refrigerated until ready to bake.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your rolls are dry, add a little water or broth to the baking dish and cook for an additional 10-15 minutes.
Want to level up this recipe?
Slow cooker — Cooks the rolls low and slow for tender results. → Check price on Amazon
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Ingredients
Main Ingredients
- cabbage
- lentils
- rice
- onion
- tomato sauce
Seasonings
- garlic
- cumin
- paprika
- salt
- pepper
Optional Toppings
- fresh parsley
- sour cream
Instructions
- Prepare cabbage leaves: Core the cabbage and carefully separate leaves. Blanch them briefly to soften.
- Cook lentils and rice: Combine lentils and rice with water, bring to a boil, then simmer until tender.
- Make the filling: Sauté onions, garlic, and spices. Mix with cooked lentils and rice.
- Stuff the cabbage leaves: Place a spoonful of filling at the base of each cabbage leaf, roll tightly, and secure with a toothpick.
- Assemble and bake: Place rolls seam-side down in a baking dish, cover with tomato sauce, and bake at 375°F (190°C) for 45-60 minutes.
Notes
- Chef tip: For a vegetarian version, omit the optional sour cream topping.
- Best substitution: Substitute quinoa for rice for a gluten-free version.
- Make-ahead: Stuffed cabbage rolls can be assembled a day ahead and refrigerated until ready to bake.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your rolls are dry, add a little water or broth to the baking dish and cook for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze uncooked rolls for up to 3 months. Thaw overnight before cooking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the filling and stuff the cabbage leaves up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 250
- Protein: 12g
- Fat: 5g
- Carbs: 40g
- Fiber: 10g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe FAQs
Yes, you can assemble the rolls up to a day ahead and refrigerate until ready to bake.
If your rolls are dry, add a little water or broth to the baking dish and cook for an additional 10-15 minutes.
Yes, you can freeze uncooked rolls for up to 3 months. Thaw overnight before cooking.
Yes, place the rolls seam-side down in the slow cooker, cover with tomato sauce, and cook on low for 6-8 hours.
You can substitute diced tomatoes or tomato paste for the tomato sauce in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Lentil and Rice Stuffed Cabbage Rolls Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
