Easy Lentil and Rice Stuffed Cabbage Rolls Recipe

Easy Lentil and Rice Stuffed Cabbage Rolls are a cozy, hearty meal that’s perfect for busy weeknights. After making this many times, I discovered the trick to keeping them from falling apart is to parboil the cabbage leaves first. The warm, comforting flavors of this dish are perfect for a winter meal. Try it with my Easy Mujadara Lentils and Rice for a complete dinner. If you love recipes like this, you’ll also enjoy Easy Mujadara Lentils and Rice Recipe and Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce.

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 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
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Optional: Fresh parsley, chopped
• Optional: Plain Greek yogurt or sour cream

How to Make Easy Lentil and Rice Stuffed Cabbage Rolls Recipe

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully submerge the cabbage leaves in the water for 1-2 minutes to soften. Drain and set aside.
2. Cook the lentils and rice: In a large pot, combine lentils, rice, and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes, or until lentils and rice are tender. Drain any excess water.
3. Prepare the filling: In a large bowl, combine cooked lentils and rice, chopped onion, minced garlic, diced tomatoes, vegetable broth, salt, pepper, cumin, paprika, turmeric, and cinnamon. Mix well.
4. Assemble the cabbage rolls: Lay a softened cabbage leaf flat, trim the thick vein at the base if necessary. Place a generous spoonful of the lentil and rice mixture at the base of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place seam-side down in a large baking dish.
5. Bake the cabbage rolls: Preheat your oven to 375°F (190°C). Pour any remaining filling and 1 cup of vegetable broth into the baking dish. Cover tightly with foil and bake for 45-50 minutes, or until the cabbage rolls are tender and the filling is heated through.

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 assemble these cabbage rolls up to 24 hours ahead of time. Store in the refrigerator until ready to bake.

Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe

Freeze assembled but unbaked cabbage rolls for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: To make these cabbage rolls vegetarian, use vegetable broth instead of beef broth.
• Best substitution: You can substitute the lentils and rice with cooked quinoa for a gluten-free version.
• Make-ahead: These cabbage rolls can be made ahead of time and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cabbage rolls are falling apart, you may have overcooked them. Try reducing the baking time by 5-10 minutes.

Easy Lentil and Rice Stuffed Cabbage Rolls Recipe

⏱

Prep

30 mins

🍳

Cook

50 mins

⏳

Total

1 hr 20 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 large head of 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
• 1 cup vegetable broth
• Salt and pepper to taste

Seasonings

• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon

Optional Toppings

• Fresh parsley, chopped
• Plain Greek yogurt or sour cream

Instructions

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully submerge the cabbage leaves in the water for 1-2 minutes to soften. Drain and set aside.
2. Cook the lentils and rice: In a large pot, combine lentils, rice, and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes, or until lentils and rice are tender. Drain any excess water.
3. Prepare the filling: In a large bowl, combine cooked lentils and rice, chopped onion, minced garlic, diced tomatoes, vegetable broth, salt, pepper, cumin, paprika, turmeric, and cinnamon. Mix well.
4. Assemble the cabbage rolls: Lay a softened cabbage leaf flat, trim the thick vein at the base if necessary. Place a generous spoonful of the lentil and rice mixture at the base of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place seam-side down in a large baking dish.
5. Bake the cabbage rolls: Preheat your oven to 375°F (190°C). Pour any remaining filling and 1 cup of vegetable broth into the baking dish. Cover tightly with foil and bake for 45-50 minutes, or until the cabbage rolls are tender and the filling is heated through.

Notes

• Chef tip: To make these cabbage rolls vegetarian, use vegetable broth instead of beef broth.
• Best substitution: You can substitute the lentils and rice with cooked quinoa for a gluten-free version.
• Make-ahead: These cabbage rolls can be made ahead of time and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your cabbage rolls are falling apart, you may have overcooked them. Try reducing the baking time by 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled but unbaked cabbage rolls for up to 3 months.
• Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
• Make ahead: You can assemble these cabbage rolls up to 24 hours ahead of time. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 350
• Protein: 18g
• Fat: 5g
• Carbs: 55g
• Fiber: 12g
• Sugar: 6g
• Sodium: 850mg
• 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

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!