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Lentil and Rice Stuffed Cabbage Rolls

Tender cabbage leaves stuffed with a hearty lentil and rice filling, simmered in rich tomato sauce for a comforting vegetarian meal.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Mediterranean, Vegetarian
Calories: 280

Ingredients
  

Cabbage Rolls
  • 1 large green cabbage
  • 1 cup cooked lentils brown or green
  • 1 cup cooked rice white or brown
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot grated
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
  • 0.5 lemon juice only
Tomato Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 15 oz crushed tomatoes
  • 1 cup tomato sauce
  • 0.5 cup vegetable broth
  • 1 tsp dried basil or Italian seasoning
  • 1 tsp sugar optional, to balance acidity

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowls
  • Tongs

Method
 

  1. Boil cabbage and separate 10–12 leaves. Trim thick veins for easier rolling.
  2. Sauté onion, carrot, and garlic in olive oil. Stir in tomato paste, spices, lentils, and rice. Season and add lemon juice.
  3. Prepare tomato sauce by simmering crushed tomatoes, broth, and seasonings for 10 minutes.
  4. Place filling on each cabbage leaf, roll tightly, and arrange in baking dish with a layer of sauce on the bottom.
  5. Pour remaining sauce over rolls, cover with foil, and bake at 375°F (190°C) for 45–55 minutes until tender.

Notes

For extra flavor, drizzle with lemon juice and top with chopped herbs before serving.