Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe. After making this many times, I’ve perfected the trick to keeping the cabbage rolls tender and the filling flavorful. The cozy, hearty filling is a mix of lentils, rice, and spices, making this dish a better-than-takeout comfort food. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Fruity Pebbles Cheesecake Tacos Fun and Easy Dessert.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- Perfect for meal prepping
- Freezes well
- Kid-friendly and customizable
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 white rice
- 1 large onion
- 4 cloves garlic
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: Greek yogurt or sour cream
- Optional: Fresh parsley or cilantro
- Optional: Crumbled feta or goat cheese
📝 Ingredient Notes
- cabbage: Choose a large, firm head of cabbage for easy rolling.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks the lentils and rice perfectly → See on Amazon
- Food processor — Saves time 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. Separate the leaves and set aside.
- Cook the filling: In a large pot, combine lentils, rice, onion, garlic, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer until lentils and rice are cooked.
- Assemble the cabbage rolls: Place a spoonful of the lentil and rice mixture onto each cabbage leaf. Roll tightly and place seam-side down in a baking dish.
- Bake the cabbage rolls: Pour crushed tomatoes over the cabbage rolls. Cover and bake at 375°F (190°C) for 45-60 minutes.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- : For a spicy version, add a pinch of red pepper flakes to the filling.
- Common mistake and fix: If your cabbage rolls are falling apart, try using smaller leaves or securing them with toothpicks.
- : To make this dish vegetarian, use vegetable broth instead of beef broth.
- : For a low-carb version, use cauliflower rice instead of regular rice.
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 cabbage rolls up to a day ahead. Store in the fridge until 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 fridge before reheating.
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: To make the filling even more flavorful, sauté the onions and garlic before adding them to the pot.
- Best substitution: Instead of lentils, you can use cooked ground beef or turkey.
- Make-ahead: You can assemble the cabbage rolls a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the filling is too dry, add more vegetable broth or water. If it's too wet, add more rice or breadcrumbs.
Want to level up this recipe?
Slow cooker — Convenient for busy weeknights and makes the cabbage rolls extra tender → 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 white rice
- 1 large onion
- 4 cloves garlic
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Seasonings
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Toppings
- Greek yogurt or sour cream
- Fresh parsley or cilantro
- Crumbled feta or goat cheese
Instructions
- Prepare the cabbage: Carefully remove the core from the cabbage. Separate the leaves and set aside.
- Cook the filling: In a large pot, combine lentils, rice, onion, garlic, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer until lentils and rice are cooked.
- Assemble the cabbage rolls: Place a spoonful of the lentil and rice mixture onto each cabbage leaf. Roll tightly and place seam-side down in a baking dish.
- Bake the cabbage rolls: Pour crushed tomatoes over the cabbage rolls. Cover and bake at 375°F (190°C) for 45-60 minutes.
Notes
- Chef tip: To make the filling even more flavorful, sauté the onions and garlic before adding them to the pot.
- Best substitution: Instead of lentils, you can use cooked ground beef or turkey.
- Make-ahead: You can assemble the cabbage rolls a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the filling is too dry, add more vegetable broth or water. If it's too wet, add more rice or breadcrumbs.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze cooked cabbage rolls for up to 3 months. Thaw overnight in the fridge before reheating.
- 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 cabbage rolls up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 7g
- Sodium: 700mg
- 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 cabbage rolls a day ahead and store them in the fridge until ready to bake.
If your cabbage rolls are falling apart, try using smaller leaves or securing them with toothpicks.
Yes, place the assembled cabbage rolls in the slow cooker. Pour the crushed tomatoes over the top. Cook on low for 6-8 hours or on high for 3-4 hours.
Instead of lentils, you can use cooked ground beef or turkey.
Add a pinch of red pepper flakes to the filling for a spicy version.
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!
