Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Recipe

Easy Lentil and Rice Stuffed Cabbage Rolls are the perfect hearty and comforting meal for chilly winter nights. After making these many times, I’ve discovered the trick to keeping them from falling apart is to slightly undercook the cabbage leaves. This recipe is lighter and healthier than traditional cabbage rolls, packed with protein and fiber from lentils and rice. If you love recipes like this, you’ll also enjoy Easy Breakfast Croissant Sandwiches with Eggs and Cheese and Easy Korean Beef Ramen Recipe Ready in 25 Minutes.

What You'll Need for Easy & Cozy 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 green cabbage
• 1 cup green or brown lentils
• 1 cup long-grain white rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Greek yogurt or sour cream

How to Make Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Recipe

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and separate the leaves. Blanch the leaves in the boiling water for 2-3 minutes until slightly softened. Drain and set aside to cool.
2. Cook the filling: In a large pot, combine lentils, rice, 1/2 tsp salt, 1/4 tsp black pepper, oregano, basil, paprika, cumin, and red pepper flakes (if using). Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils and rice are tender. Drain any excess water.
3. Sauté the aromatics: In a large skillet, heat a drizzle of oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 1 minute. Stir in cooked lentil and rice mixture, diced tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup of broth. Simmer for 5 minutes to combine flavors.
4. Stuff the cabbage leaves: Preheat your oven to 375°F (190°C). Spread the filling mixture evenly across a large baking dish. Carefully separate the cabbage leaves and trim the thick vein from the base of each leaf. Place a spoonful of filling at the base of each leaf, roll tightly, and place seam-side down in the baking dish. Pour the remaining 1 cup of broth over the rolls.
5. Bake the stuffed cabbage rolls: Cover the baking dish with foil and bake for 30-35 minutes, until the cabbage leaves are tender and the filling is heated through. Serve with fresh parsley and a dollop of Greek yogurt or sour cream, if desired.

Storing & Reheating Easy & Cozy 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: Assemble the stuffed cabbage rolls up to a day ahead and refrigerate. Bake as directed when ready to serve.

Freezing Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Recipe

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Add a splash of water to prevent drying out.

Recipe Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the filling mixture.
• Best substitution: Substitute the lentils and rice with cooked quinoa for a gluten-free and protein-packed alternative.
• Make-ahead: See 'Storage' section for make-ahead instructions.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If the cabbage leaves are overcooking and falling apart, try slightly undercooking them by reducing the baking time or using a smaller baking dish to create a tighter fit.

Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Recipe

⏱

Prep

30 min

🍳

Cook

45 min

⏳

Total

1 hr 15 min

🍽

Serves

6 servings

🥗

Diet

Vegetarian, Gluten-free

Ingredients

Main Ingredients

• 1 large head green cabbage
• 1 cup green or brown lentils
• 1 cup long-grain white rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth

Seasonings

• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Greek yogurt or sour cream

Instructions

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and separate the leaves. Blanch the leaves in the boiling water for 2-3 minutes until slightly softened. Drain and set aside to cool.
2. Cook the filling: In a large pot, combine lentils, rice, 1/2 tsp salt, 1/4 tsp black pepper, oregano, basil, paprika, cumin, and red pepper flakes (if using). Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils and rice are tender. Drain any excess water.
3. Sauté the aromatics: In a large skillet, heat a drizzle of oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 1 minute. Stir in cooked lentil and rice mixture, diced tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup of broth. Simmer for 5 minutes to combine flavors.
4. Stuff the cabbage leaves: Preheat your oven to 375°F (190°C). Spread the filling mixture evenly across a large baking dish. Carefully separate the cabbage leaves and trim the thick vein from the base of each leaf. Place a spoonful of filling at the base of each leaf, roll tightly, and place seam-side down in the baking dish. Pour the remaining 1 cup of broth over the rolls.
5. Bake the stuffed cabbage rolls: Cover the baking dish with foil and bake for 30-35 minutes, until the cabbage leaves are tender and the filling is heated through. Serve with fresh parsley and a dollop of Greek yogurt or sour cream, if desired.

Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the filling mixture.
• Best substitution: Substitute the lentils and rice with cooked quinoa for a gluten-free and protein-packed alternative.
• Make-ahead: See 'Storage' section for make-ahead instructions.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If the cabbage leaves are overcooking and falling apart, try slightly undercooking them by reducing the baking time or using a smaller baking dish to create a tighter fit.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Add a splash of water to prevent drying out.
• Make ahead: Assemble the stuffed cabbage rolls up to a day ahead and refrigerate. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 18g
• Fat: 5g
• Carbs: 55g
• Fiber: 12g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy & Cozy 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!