Baked Cabbage Rolls with Lentils (Printable version)

Cabbage leaves stuffed with lentils, rice, and herbs, baked in savory tomato sauce for comforting plant-based goodness.

# 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 fresh parsley, chopped
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon salt
13 - 0.25 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 black pepper to taste

# How to Make:

01 - Set oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8–10 whole leaves from the cabbage head. Blanch them in boiling water for 2–3 minutes until pliable. Drain and set aside on paper towels.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until softened. Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 2 minutes, stirring occasionally.
04 - In a large mixing bowl, combine sautéed vegetables with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning to taste.
05 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent. Add crushed tomatoes, dried oregano, sugar, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
06 - Spread 0.5 cup tomato sauce evenly on the bottom of a baking dish.
07 - Lay a blanched cabbage leaf flat on a work surface. Trim the thick stem if necessary. Place approximately 2–3 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 dish is filled.
08 - Pour remaining tomato sauce evenly over the cabbage rolls. Cover the baking dish tightly with aluminum foil.
09 - Bake covered for 45 minutes.
10 - Remove foil and bake for an additional 10–15 minutes until the sauce is bubbly and rolls are heated through.
11 - Allow rolls to cool slightly before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • They're filling enough to satisfy even the most skeptical meat eaters at your table without feeling heavy.
  • You can make the filling ahead and roll them whenever you're ready, which saves you on busy nights.
  • The tomato sauce seeps into every layer as it bakes, creating pockets of flavor you don't get from stovetop versions.
  • Leftovers taste even better the next day when all the flavors have had time to meld together.
02 -
  • Don't skip blanching the cabbage leaves or they'll crack and tear when you try to roll them, I learned this the hard way with my first attempt.
  • Make sure your lentils and rice are fully cooked before mixing the filling, undercooked grains won't soften enough during baking and you'll end up with a crunchy center.
  • If your cabbage leaves are huge, you can cut them in half and make smaller rolls, they're easier to handle and portion that way.
03 -
  • Use a sharp paring knife to shave down any thick stems on the cabbage leaves instead of cutting them out completely, this keeps the leaf intact and easier to roll.
  • If your rolls keep unrolling in the dish, place them tightly together so they hold each other in place, it works like a charm.
  • Taste your tomato sauce before pouring it over the rolls and adjust the seasoning, a pinch of sugar or an extra crack of pepper can make all the difference.
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