If you’re searching for a meal that’s hearty, nourishing, and wonderfully comforting, let me introduce you to Lentil & Brown Rice Stuffed Cabbage Rolls. This dish wraps a savory filling of lentils, brown rice, and aromatic spices inside tender cabbage leaves, all smothered in zesty tomato sauce and baked to perfection. It’s got that classic, old-world coziness you crave, but with a wholesome, plant-based twist that always brings friends and family back for seconds (or thirds!).
Ingredients You’ll Need
Making Lentil & Brown Rice Stuffed Cabbage Rolls is all about using simple, staple ingredients that shine brilliantly together. Each component plays a special role in building layers of flavor, texture, and color that make these rolls unforgettable.
- Green cabbage: The sturdy yet tender leaves are perfect for rolling and absorb all the delicious sauce.
- Olive oil: Just a bit adds heartiness and helps soften the onions and garlic for a truly aromatic filling.
- Onion: Chopped onion brings sweetness and depth to the lentil and rice mixture.
- Garlic: A must for that savory, craveable kick — mince it fine for the best flavor distribution.
- Cooked brown rice: Brown rice makes the rolls hearty and filling, with a lovely nutty bite.
- Cooked lentils: Lentils bring earthiness, protein, and a satisfying texture to the recipe.
- Smoked paprika: Adds warmth and subtle smokiness that sets these rolls apart.
- Thyme: A sprinkle of thyme adds herby notes that brighten up the whole dish.
- Salt and pepper: Essential for seasoning — taste as you go so every bite pops!
- Tomato sauce: Pour liberally for a tangy, rich finish that soaks into every layer.
How to Make Lentil & Brown Rice Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Start by boiling a large pot of water. Gently peel 8 large cabbage leaves from the head, being careful not to tear them. Boil the leaves for about three to four minutes — just until they’re pliable and supple. Drain the leaves and pat them dry with a clean kitchen towel. This little spa treatment makes them perfect for wrapping up that savory filling later on.
Step 2: Make the Savory Filling
In a skillet, heat the olive oil over medium heat. Sauté the chopped onions and garlic until they’re soft, sweet, and wonderfully fragrant, which takes just a few minutes. Stir in the cooked lentils and brown rice, then sprinkle in your smoked paprika, thyme, salt, and pepper. Give everything a gentle toss so that every grain and lentil has a bit of that spiced goodness. The filling should be flavorful and a bit sticky so it holds together in the rolls.
Step 3: Roll the Cabbage Leaves
Lay each softened cabbage leaf flat on your work surface. Spoon about a quarter-cup of the lentil and rice mixture onto the center of each leaf. Fold the sides in, then roll the leaf up tightly from the bottom like you’re tucking in a cozy blanket. Arrange your finished Lentil & Brown Rice Stuffed Cabbage Rolls seam side down to keep them wrapped up tight.
Step 4: Assemble and Add Sauce
Line up the cabbage rolls snugly in a baking dish, keeping them close so they hold their shape while baking. Pour the tomato sauce evenly over the top, making sure each roll gets a generous hit of sauce. That way, every bite is infused with zesty, tangy flavor and nothing dries out in the oven.
Step 5: Bake Until Tender
Cover the dish tightly with foil and pop it in a preheated 375°F (190°C) oven. Bake for 30 minutes, or until the Lentil & Brown Rice Stuffed Cabbage Rolls are hot, tender, and bubbling with deliciousness. The cabbage softens even more, melding with the savory filling beneath its saucy topping.
How to Serve Lentil & Brown Rice Stuffed Cabbage Rolls
Garnishes
Add a fresh pop of flavor and color before digging in! Sprinkle freshly chopped parsley or dill over the rolls, or add a dollop of dairy-free sour cream for a creamy, slightly tangy vibe. A dusting of smoked paprika or a drizzle of extra olive oil also makes each plate look as inviting as it tastes.
Side Dishes
Lentil & Brown Rice Stuffed Cabbage Rolls are lovely stars on their own, but pairing them with warm, crusty bread or creamy mashed potatoes really rounds out the meal. For something lighter, try a crisp green salad with lemony vinaigrette or simple roasted vegetables on the side.
Creative Ways to Present
These rolls feel extra special when served family-style in the baking dish, bubbly-hot from the oven. For a more elegant touch, place each roll on a swirl of tomato sauce on individual plates and top with a few microgreens. Hosting brunch? Cut the rolls into pieces and serve them as hearty, bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Lentil & Brown Rice Stuffed Cabbage Rolls store beautifully. Just tuck them into an airtight container and refrigerate. They’ll stay fresh and tasty for up to four days, making them a fantastic meal prep option.
Freezing
You can absolutely freeze these cabbage rolls! Arrange them in a freezer-safe dish, cover tightly, and freeze for up to three months. For best results, freeze them after assembling but before baking, so you can have oven-fresh rolls whenever you crave them.
Reheating
To reheat, warm the rolls in a covered baking dish at 350°F (175°C) until heated through, adding a splash of extra tomato sauce if you like. If you’re in a hurry, you can also microwave individual servings until piping hot.
FAQs
Can I use another type of cabbage?
Absolutely — while green cabbage is classic, savoy cabbage also works wonderfully because of its tender, crinkly leaves. Just make sure the leaves are large enough to wrap the filling securely.
Can I make Lentil & Brown Rice Stuffed Cabbage Rolls gluten-free?
Yes! This recipe is naturally gluten-free, just double-check that your tomato sauce and spices don’t contain any hidden gluten or additives if you’re cooking for someone with a sensitivity.
What type of lentils are best for this recipe?
Brown or green lentils are the most reliable choices because they hold their shape well and provide just the right texture. Avoid red lentils, as they tend to become mushy when cooked.
Can I add other vegetables to the filling?
Definitely! Finely chopped carrots, bell peppers, or even mushrooms can be sautéed with the onions and garlic for extra flavor and nutrition. Just keep the filling mixture hearty, not watery, so the rolls hold together.
How far ahead can I assemble the rolls?
You can assemble Lentil & Brown Rice Stuffed Cabbage Rolls up to one day in advance. Store them in the refrigerator, covered tightly, and simply bake when ready to serve for ultimate convenience.
Final Thoughts
I can’t recommend trying Lentil & Brown Rice Stuffed Cabbage Rolls enough — they’re an absolute weeknight hero and perfect for any occasion. The cozy combination of saucy cabbage, earthy lentils, and rice is guaranteed to win over everyone at the table, plant-based or not. Make a batch and let your kitchen fill with mouthwatering aromas, then sit back and savor every bite!
Print
Lentil & Brown Rice Stuffed Cabbage Rolls Recipe
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
These Lentil & Brown Rice Stuffed Cabbage Rolls are a wholesome, plant-based twist on a classic comfort food. Filled with hearty lentils and nutty brown rice, seasoned with smoked paprika and thyme, and baked in a tangy tomato sauce, these rolls make a satisfying main course that’s perfect for meal prep or cozy dinners. Packed with fiber and protein, this vegetarian recipe is as nourishing as it is delicious.
Ingredients
Cabbage
- 1 head green cabbage
Filling
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and pepper, to taste
Sauce
- 1 1/2 cups tomato sauce
Instructions
- Prepare the Cabbage Leaves – Bring a large pot of water to a boil. Gently peel off 8 cabbage leaves from the head, being careful not to tear them. Boil the leaves for 3–4 minutes until they are soft and pliable. Drain and pat dry with a clean towel.
- Make the Filling – In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and soft, about 3–4 minutes. Stir in the cooked lentils, brown rice, smoked paprika, thyme, salt, and pepper. Cook for another 2–3 minutes to let the flavors meld, then remove from heat.
- Fill and Roll the Cabbage – Lay each cabbage leaf flat on a work surface. Spoon a portion of the lentil and rice filling onto the center of each leaf. Fold in the sides and roll tightly from the bottom up, tucking in the ends so the filling is enclosed.
- Arrange and Top with Sauce – Place the stuffed rolls seam side down in a baking dish in a single layer. Pour the tomato sauce evenly over the top to cover all the rolls.
- Bake – Cover the baking dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes, until the rolls are tender and the sauce is bubbling. Let rest for a few minutes before serving.
Notes
- You can use green or Savoy cabbage for easier rolling.
- Try adding chopped mushrooms or grated carrots to the filling for extra flavor and texture.
- This dish freezes well; reheat gently in the oven or microwave.
- Serve with a dollop of yogurt (or non-dairy alternative) and fresh herbs for a bright finish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main-course
- Method: Baking
- Cuisine: Eastern European