Transform your dinner table with these flavorful lentil and rice stuffed cabbage rolls that combine Mediterranean spices with wholesome ingredients. This satisfying plant-based twist on traditional stuffed cabbage delivers all the comfort you crave while being lighter and more nutritious than meat-based versions. The smoky paprika and aromatic spices create layers of flavor that will have everyone asking for seconds.
Ingredients
For the Filling:
- 1 cup cooked brown or green lentils (240g) / 1 cup cooked rice (185g white, 195g brown, or 158g basmati)
- 1 small onion, finely chopped (150g) / 2 garlic cloves, minced
- 1 teaspoon ground cumin (2g) / 1 teaspoon smoked paprika (2g) / 1/2 teaspoon ground coriander (1g)
- Salt and pepper to taste / 2 tablespoons olive oil (30ml)
For the Cabbage Rolls:
- 1 medium head of green cabbage (1.5kg) / Water for blanching
For the Tomato Sauce:
- 1 1/2 cups crushed tomatoes (360ml canned or fresh) / 1 small onion, finely diced (150g)
- 2 garlic cloves, minced / 1 tablespoon olive oil (15ml)
- 1 teaspoon dried oregano (1g) / 1 teaspoon sugar, optional (4g)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Cabbage Leaves
Carefully remove the outer leaves of the cabbage and trim any damaged portions. Bring a large pot of water to a boil and submerge the cabbage head for 3-4 minutes to soften the leaves. Remove with tongs and let cool before peeling off 10-12 large leaves. Trim the thick rib at the base of each leaf without cutting through completely.
Step 2: Make the Filling
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes, then add minced garlic for another minute. Add cooked lentils, rice, cumin, smoked paprika, coriander, salt, and pepper. Stir until spices coat evenly and cook for 2-3 minutes. Remove from heat and cool slightly.
Step 3: Prepare the Tomato Sauce
In the same skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion until softened, add garlic for 1 minute. Pour in crushed tomatoes, oregano, salt, pepper, and sugar if using. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning.
Step 4: Assemble the Cabbage Rolls
Preheat oven to 375°F (190°C). Place a cabbage leaf flat and add 2-3 tablespoons of filling at the base. Fold sides inward and roll tightly from bottom to top. Repeat with remaining leaves and filling. Spread thin layer of tomato sauce in baking dish, arrange rolls seam-side down, and pour remaining sauce over top.
Step 5: Bake the Cabbage Rolls
Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake additional 10-15 minutes until tops brown slightly. Let rest for a few minutes before serving. Garnish with fresh parsley or dill.
Recipe Information
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Nutrition (per serving): Calories: 185, Protein: 8g, Carbs: 32g, Fat: 5g, Fiber: 7g
Why This Recipe is Nutritious
These stuffed cabbage rolls pack impressive nutritional value with plant-based protein from lentils, complex carbohydrates from rice, and essential vitamins from cabbage. Lentils provide folate, iron, and potassium while being naturally low in fat and high in fiber. The combination creates a complete amino acid profile, making this dish both satisfying and nourishing. The spices add antioxidants and anti-inflammatory properties, while the tomato sauce contributes lycopene and vitamin C.