Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy lentil and rice stuffed cabbage rolls are a hearty, comforting dinner option that’s perfect for busy weeknights. After making this recipe dozens of times, I’ve discovered the trick to perfectly tender cabbage leaves and a flavorful filling. The cozy, warm spices in this dish make it a perfect fit for winter evenings. Try it with my Hearty Irish Vegetarian Stew for a complete meal. If you love recipes like this, you’ll also enjoy Hearty Irish Vegetarian Stew Recipe for Comforting Dinner and High Protein Mango Greek Yogurt Popsicles for Summer.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- The filling is packed with protein and fiber from lentils and rice
- The cabbage leaves stay tender and don't become mushy
- It's a one-pot meal that's easy to clean up
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.
- 1 large head of cabbage
- 1 cup green lentils
- 1 cup long grain rice
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
📝 Ingredient Notes
- cabbage: Choose a large, firm head of cabbage for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks the lentils and rice perfectly every time. → See on Amazon
- Food processor — Makes quick work of chopping the onions and garlic. → See on Amazon
How to Make Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Prepare the cabbage: Carefully remove the core from the cabbage. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2-3 minutes until they are slightly softened. Drain and set aside.
- Cook the filling: In a large pot, combine the lentils, rice, onion, garlic, diced tomatoes, vegetable broth, tomato paste, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils and rice are tender. Stir occasionally to prevent sticking.
- Stuff the cabbage: Preheat your oven to 350°F (175°C). Spread the filling evenly on a large cutting board. Place a cabbage leaf on top and spoon a generous amount of filling onto the leaf. Fold the sides over the filling and roll up tightly. Place the stuffed cabbage roll seam-side down in a large baking dish. Repeat with remaining leaves and filling.
- Bake: Cover the baking dish with foil and bake for 30-35 minutes until the cabbage rolls are tender and the filling is heated through.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Common mistake and fix: Don't overcook the cabbage leaves. They should be slightly softened but still hold their shape. If they become too soft, they will fall apart when you try to roll them.
- Time-saving tip: You can prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
- Flavor boost: Add a handful of chopped fresh parsley to the filling for extra flavor and color.
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 in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Freeze cooked cabbage rolls for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through. Microwave: Reheat in the microwave for 2-3 minutes until heated through. Add a little water to the dish to prevent drying out.
Recipe Notes
- Chef tip: To make the cabbage rolls even more tender, you can blanch the leaves for a few minutes before stuffing them.
- Best substitution: If you don't have lentils on hand, you can substitute cooked quinoa or bulgur in the filling.
- Make-ahead: You can prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the filling becomes too dry while cooking, add a little more vegetable broth or water to the pot.
Want to level up this recipe?
Baking dish — A large baking dish is essential for cooking these cabbage rolls to perfection. → Check price on Amazon
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Ingredients
Main Ingredients
- 1 large head of cabbage
- 1 cup green lentils
- 1 cup long grain rice
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh parsley for garnish
Instructions
- Prepare the cabbage: Carefully remove the core from the cabbage. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2-3 minutes until they are slightly softened. Drain and set aside.
- Cook the filling: In a large pot, combine the lentils, rice, onion, garlic, diced tomatoes, vegetable broth, tomato paste, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils and rice are tender. Stir occasionally to prevent sticking.
- Stuff the cabbage: Preheat your oven to 350°F (175°C). Spread the filling evenly on a large cutting board. Place a cabbage leaf on top and spoon a generous amount of filling onto the leaf. Fold the sides over the filling and roll up tightly. Place the stuffed cabbage roll seam-side down in a large baking dish. Repeat with remaining leaves and filling.
- Bake: Cover the baking dish with foil and bake for 30-35 minutes until the cabbage rolls are tender and the filling is heated through.
Notes
- Chef tip: To make the cabbage rolls even more tender, you can blanch the leaves for a few minutes before stuffing them.
- Best substitution: If you don't have lentils on hand, you can substitute cooked quinoa or bulgur in the filling.
- Make-ahead: You can prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the filling becomes too dry while cooking, add a little more vegetable broth or water to the pot.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked cabbage rolls for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes until heated through. Add a little water to the dish to prevent drying out.
- Make ahead: You can prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
Nutrition Per Serving
- Calories: 320
- Protein: 18g
- Fat: 3g
- Carbs: 58g
- Fiber: 12g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
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 prepare the cabbage rolls up to a day ahead of time. Just store them in the refrigerator until you're ready to bake.
If the cabbage leaves become too soft, they will fall apart when you try to roll them. To prevent this, make sure not to overcook the leaves and to roll them tightly.
Yes, you can freeze cooked cabbage rolls for up to 3 months. Thaw overnight in the refrigerator before reheating.
Place the stuffed cabbage rolls in the slow cooker, seam-side down. Pour the remaining filling and any accumulated juices over the top. Cook on low for 6-8 hours or on high for 3-4 hours until the cabbage rolls are tender.
The best way to reheat these cabbage rolls is in the oven at 350°F (175°C) for 15-20 minutes until heated through. You can also reheat them in the microwave for 2-3 minutes, but add a little water to the dish to prevent drying out.
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!
