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Lentil and Rice Cabbage Rolls

Hearty and healthy cabbage rolls filled with lentils and rice, perfect for meal prep or a family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cabbage Rolls
  • 1 head cabbage Look for a solid, fresh head without blemishes.
  • 1 cup cooked lentils Use green or brown lentils for the best texture.
  • 1 cup cooked rice Any cooked rice works, but brown rice adds extra nutrition.
  • 1 one onion, diced A yellow or sweet onion adds a lovely flavor.
  • 2 cloves garlic, minced Fresh garlic enhances the overall taste.
  • 1 can (15 oz) tomato sauce Choose a brand without added sugars or preservatives.
  • 1 teaspoon dried oregano This adds a nice herbal note.
  • 1 teaspoon smoked paprika It gives a delicious depth of flavor.
  • to taste salt and pepper Adjust to your liking.
  • 1 tablespoon olive oil for sautéing Use extra virgin for a richer flavor.
  • optional fresh parsley for garnish It adds a pop of color and freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Boil a large pot of water and blanch cabbage leaves for 2–3 minutes until pliable.
Cooking
  1. Sauté onion and garlic in olive oil until soft.
  2. Combine cooked lentils, cooked rice, sautéed onion and garlic, tomato sauce, oregano, smoked paprika, salt, and pepper in a bowl.
  3. Spoon the mixture into each cabbage leaf and roll them up, tucking in the sides.
  4. Place the rolls seam-side down in a baking dish and cover with additional tomato sauce if desired.
  5. Bake in the preheated oven for 20-25 minutes.

Notes

Allow the rolls to rest for a few minutes after baking for better serving. They store well in the fridge for up to 4 days or can be frozen for longer-term storage.