Baked Cabbage Rolls with Lentils (Print View)

Hearty cabbage stuffed with lentils, rice, and herbs, baked in savory tomato sauce for a comforting plant-based meal.

# What You’ll Need:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1 cup cooked brown rice
03 - 1 cup cooked green or brown lentils
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, grated
07 - 2 tablespoons tomato paste
08 - 1 tablespoon olive oil
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Tomato Sauce

14 - 2 cups canned crushed tomatoes
15 - 1 tablespoon olive oil
16 - 1 small onion, finely chopped
17 - 2 cloves garlic, minced
18 - 1 teaspoon dried oregano
19 - 1 teaspoon sugar
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 375°F. Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch in boiling water for 2 to 3 minutes until pliable. Drain and set aside on paper towels.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes. In a large bowl, combine sautéed vegetables with cooked brown rice, cooked lentils, and fresh parsley. Mix well and adjust seasoning as needed.
03 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent, approximately 3 to 4 minutes. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
04 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay a cabbage leaf flat and trim any thick stem portions if necessary. Place 2 to 3 tablespoons of filling at the base of the leaf. Fold in the sides and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling until all are used.
05 - Pour remaining tomato sauce evenly over the assembled rolls. Cover the baking dish with aluminum foil. Bake for 45 minutes. Remove foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and edges are slightly caramelized. Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is hearty enough to satisfy anyone, vegan or not, with a perfect balance of texture and warmth.
  • It makes your kitchen smell like someone's grandmother has been cooking all day, even if you just started an hour ago.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • If your cabbage leaves tear, don't panic, overlap two smaller pieces and roll them together, no one will notice once they're baked.
  • Undercook the rice slightly if you're making it fresh, it will finish cooking in the oven and won't turn mushy.
  • Don't skip the foil during the first bake, it traps steam and keeps the rolls tender instead of dried out.
03 -
  • Freeze your cabbage head the night before, then thaw it completely, the leaves will peel away like butter without any blanching.
  • Use a sharp paring knife to shave down the thick center rib of each leaf so it rolls more easily and cooks evenly.
  • Make a double batch and freeze half before baking, then you'll have a homemade meal ready to go on a busy night.
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