Lentil and Rice Stuffed Cabbage Rolls for a Cozy Dinner Night

Delightful Lentil and Rice Stuffed Cabbage Rolls that transform humble ingredients into a comforting, plant-based meal.

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Course: Main Dishes

Cuisine: Comfort Food, Vegan

Keyword: Healthy Dinner, Hearty Vegan Meal, Lentil and Rice Stuffed Cabbage Rolls, meal prep, plant-based, Savory Rolls

Prep Time: 20

Cook Time: 35

Cooling Time: 5

Total Time: 1

Servings: rolls

Calories: 250kcal

1 cup lentils cooked; opt for green or brown lentils for a hearty bite
1 cup rice cooked; any variety works, but short-grain tends to be stickier
1 tablespoon smoky paprika adds a warm, rich flavor that enhances the dish beautifully
1 tablespoon cumin brings in a lovely earthiness

2 cups homemade tomato sauce your favorite recipe or jarred sauce will add tangy goodness

Preheat your oven to 375°F (190°C).
Carefully remove the outer leaves of your cabbage head and blanch them in boiling water for 2-3 minutes.
In a large mixing bowl, combine cooked lentils and rice with smoky paprika and cumin.
Take a softened cabbage leaf and place a scoop of the lentil-and-rice mixture near the base. Roll tightly.
Spread a thin layer of tomato sauce at the bottom of a baking dish and arrange the cabbage rolls seam-side down.
Pour the remaining tomato sauce over the rolls and cover with aluminum foil. Bake for 30-35 minutes.
Once baked, let the rolls rest for a few minutes before serving warm, optionally drizzling with more sauce.

Perfect for meal prep; you can batch them, freeze, and bake anytime for a quick, healthy dinner. Sautéing onions and garlic may enhance flavors.