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Lentil and Rice Stuffed Cabbage Rolls

Vegan Lentil and Rice Stuffed Cabbage Rolls for Comforting Nights

Delicious Vegan Lentil and Rice Stuffed Cabbage Rolls make a perfect comforting meal, blending rich flavors with wholesome ingredients.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Wrappers
  • 1 head Green or Savoy Cabbage Provides soft, flexible leaves.
For the Filling
  • 1 cup Lentils Brown or green lentils.
  • 1 cup Rice Brown rice preferred.
  • 1 teaspoon Smoky Paprika Infuses warmth and depth.
  • 1 teaspoon Cumin Earthy richness.
For the Sauce
  • 2 cups Tomato Sauce Homemade is ideal.
Optional Add-ins
  • 1 cup Spinach Add leafy greens.
  • 1 cup Grated Carrots For sweetness and crunch.
  • 1/2 cup Chopped Nuts Add crunch and nutrition.

Equipment

  • baking dish
  • pot
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook lentils and rice according to package instructions for about 20-30 minutes until tender. Drain any excess water and mix with smoky paprika and cumin.
  2. Carefully remove 10-12 leaves from the cabbage and blanch in boiling water for 2-3 minutes. Drain and cool slightly.
  3. Take a cabbage leaf, place a spoonful of filling at the base, roll tightly and tuck in the sides. Repeat for each leaf.
  4. Spread a thin layer of tomato sauce in a baking dish. Preheat the oven to 375°F (190°C).
  5. Arrange the rolls seam-side down in the baking dish, cover with more tomato sauce, and bake for 30-40 minutes.
  6. Let sit for a few minutes, drizzle remaining sauce on top, and serve warm.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 3mg

Notes

Store leftover rolls in an airtight container for up to 3 days, or freeze before baking for up to 3 months.

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