Name: Lentil and Rice Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup cooked lentils (green or brown) (Use canned or pre-cooked lentils to save time.); 1 cup cooked rice (white, brown, or short-grain) (Swap rice for quinoa for a nuttier texture.); 1 large onion, chopped; 2 cloves garlic, minced; 1 can diced tomatoes (14 oz); 1 teaspoon dried oregano; 1 teaspoon ground cumin; to taste Salt and black pepper; 8 leaves large cabbage leaves (Briefly soften in boiling water.); 2 cups tomato sauce (For topping the rolls.); Fresh parsley for garnish

I’ve been making a vegetarian twist on stuffed cabbage for years, and these lentil and rice rolls are the version that always disappears first. They’re hearty, affordable, and quietly gluten-free if you choose your rice wisely — comfort food that’s also plant-forward. Below I’ll walk you through why this dish works, how to make it step-by-step, and helpful tips so your rolls come out tender and flavorful every time. If you like one-pot weeknight dinners, you might also enjoy a slow-cooker rice dinner I use on busy nights: slow-cooker chicken and rice inspiration adapted to veggies.

Why you’ll love this dish

This recipe hits several sweet spots: it’s budget-friendly, makes excellent leftovers, and is an easy meatless main that both kids and adults usually accept. The lentils add protein and a nice bite, while the rice keeps the filling comforting and familiar. Use it for a cozy weeknight, a vegetarian holiday main, or batch-cook for lunches during the week.

“Simple to make, unbelievably comforting — I served these at a family dinner and got requests for the recipe.” — A regular weeknight convert

You can also pair the warming tomato sauce with a bright salad or roasted vegetables for a balanced plate; if you want another bean-and-rice idea for meal planning, check this savory staple: red beans and rice recipe.

How this recipe comes together

Sauté aromatics (onion and garlic) to build a savory base.
Combine those aromatics with cooked lentils, rice, diced tomatoes, and spices to make a hearty filling.
Briefly soften cabbage leaves in boiling water so they roll easily.
Fill, fold, and nest the rolls in a baking dish.
Cover with tomato sauce, steam-bake until tender, then uncover to let the sauce thicken and edges brown.

This overview gives you a clear sense of the workflow: cook the components, soften the leaves, assemble, then bake.

What you’ll need

8 large cabbage leaves
1 cup cooked lentils (green or brown)
1 cup cooked rice (white, brown, or short-grain)
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14 oz)
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and black pepper to taste
2 cups tomato sauce
Fresh parsley for garnish

Notes and substitutions:

Swap rice for quinoa for a nuttier texture and extra protein.
Use canned or pre-cooked lentils to save time.
If you prefer a smokier flavor, add 1/2 teaspoon smoked paprika.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly oil a baking dish and spread a thin layer of tomato sauce across the bottom.
Warm 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and cook for 30–60 seconds until fragrant. Remove from heat.
In a large bowl mix the cooked lentils, cooked rice, the sautéed onion and garlic, diced tomatoes, oregano, cumin, and a generous pinch of salt and pepper. Taste and adjust seasoning.
Bring a wide pot of water to a boil. Submerge the cabbage leaves 2–4 minutes until flexible and pale green. Drain and pat dry. Trim any thick central rib so leaves roll easily.
Place about 1/3 to 1/2 cup of the filling near the stem end of each leaf. Fold the sides over the filling and roll tightly toward the tip. Repeat with remaining leaves and filling.
Arrange the rolls seam-side down in the prepared dish. Pour the remaining tomato sauce evenly over the rolls.
Cover the dish tightly with foil and bake 30 minutes. Remove foil and bake another 10–15 minutes to thicken the sauce and allow edges to brown slightly.
Let rest 5 minutes, garnish with chopped parsley, and serve warm.

If you’d like a one-pan shortcut for the filling step on a busy night, this method for slow-simmered rice dishes can give you ideas for scaling and timing: easy slow-cooker timing and prep.

Best ways to enjoy it

Serve two rolls per person with a green salad and crusty bread.
Top with a dollop of plain yogurt or dairy-free yogurt for a cooling contrast.
For a heartier plate, add roasted root vegetables or a spoonful of mashed potatoes on the side.
Garnish with lemon zest for brightness or extra parsley for color.

Storage and reheating tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm gently in a 350°F (175°C) oven covered for 15–20 minutes, or microwave individual portions until heated through.
Freeze: Freeze rolls in a single layer on a tray until solid, then transfer to a freezer-safe container. Keep for up to 3 months. Thaw overnight in the fridge and reheat as above.
Food safety: Reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

Don’t overfill the leaves — too much filling can burst the rolls during baking. Aim for 1/3 to 1/2 cup per leaf.
Trim the thick rib of the cabbage leaf but leave a thin center so the leaf holds shape.
Let the assembled rolls sit for 10 minutes before baking if you have time; flavors meld and the filling firms slightly.
If your cabbage leaves tear, patch them with additional leaves or overlap two smaller leaves when rolling.
To deepen flavor, simmer the filling briefly with a splash of vegetable broth before stuffing.

For a quick protein boost or different texture in the filling, consider combining lentils with other grains or legumes—this bundle of ideas for beans and rice can inspire swaps: bean-and-rice variations and tips.

Creative twists

Mediterranean: Add chopped Kalamata olives, a squeeze of lemon, and a sprinkle of dried oregano.
Spicy: Stir in 1/2 teaspoon crushed red pepper or a spoon of harissa to the filling.
Cheesy (if not vegan): Mix 1/2 cup grated feta or ricotta into the filling before rolling.
Grain swap: Use barley or farro instead of rice for chew and nutty flavor.
Sauce change: Replace tomato sauce with a light vegetable broth and a splash of balsamic for a different profile.

Your questions answered

Q: How long does it take to make these from start to finish?
A: Plan about 60–75 minutes total. That includes 20–30 minutes to prepare filling (assuming lentils and rice are already cooked), 5–10 minutes to blanch leaves, assembly time, and 40–45 minutes of baking.

Q: Can I use a whole head of cabbage instead of individual leaves?
A: Yes — you can core a cabbage and simmer the whole head until leaves loosen, then peel and use. Alternatively, steam the head until leaves are pliable. The blanching method in the recipe is easiest for separating whole leaves cleanly.

Q: Are these vegan and gluten-free?
A: Yes, as written this recipe is vegan and naturally gluten-free. Double-check any store-bought tomato sauce for additives if strict gluten-free labeling is required.

Q: Can I cook these in a slow cooker?
A: You can layer rolls seam-side down in a slow cooker, pour sauce over, and cook on low 3–4 hours. The texture will be softer and more stew-like; finish uncovered if you want a thicker sauce.

Conclusion

These lentil and rice stuffed cabbage rolls are an approachable, nutritious vegetarian main that’s great for weeknights, meal prep, or as a centerpiece for a meatless dinner. If you want to see a different take on lentil-and-grain cabbage rolls for inspiration, compare this version with a similar plant-based recipe: Lentil & Rice Vegan Cabbage Rolls – Plantifully Based. For ideas that swap in other grains like quinoa and show how flavors shift with different legumes, check this creative stuffed cabbage recipe: Quinoa & Lentil Stuffed Vegan Cabbage Rolls – Connoisseurus Veg.

Enjoy the process — these are forgiving, adaptable rolls that reward little tweaks and make excellent leftovers.