Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
Easy Lentil and Rice Stuffed Cabbage Rolls are the ultimate comfort food, ready in just 45 minutes. After making this many times, I’ve found the trick to perfectly tender cabbage and flavorful filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce and Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli.
Why This Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls Is Pure Comfort
- Perfectly tender cabbage leaves
- Flavorful lentil and rice filling
- Ready in just 45 minutes
- Better than takeout
What You'll Need for Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large head green cabbage
- 1 cup uncooked green or brown lentils
- 1 cup uncooked long grain white rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- cabbage: Use a large head of cabbage to ensure enough leaves for rolling.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly → See on Amazon
- Food processor — Makes quick work of chopping onions and garlic → See on Amazon
How to Make Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
- Prepare cabbage leaves: Bring a large pot of salted water to a boil. Carefully separate cabbage leaves, trim the thick vein from the base of each leaf, and blanch them in the boiling water for 2-3 minutes. Drain and set aside.
- Cook lentils and rice: In a large pot, combine lentils, rice, onion, garlic, olive oil, cumin, smoked paprika, salt, and pepper. Cook over medium heat until onions are translucent. Add vegetable broth, bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until lentils and rice are tender.
- Assemble and bake: Preheat oven to 375°F (190°C). Place a few tablespoons of filling at the base of each cabbage leaf, fold the sides over the filling, and roll up tightly. Place seam-side down in a baking dish. Pour remaining filling and broth over the rolls. Cover the dish with foil and bake for 25-30 minutes.
Cook's Tips for Perfect Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
- Common mistake and fix: Don't overstuff the cabbage leaves. If the filling is too thick, it won't cook properly in the oven.
- Time-saving tip: Prepare the cabbage leaves and cook the lentils and rice while the oven preheats to save time.
- Make-ahead tip: Stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking.
- Serving tip: Serve with a dollop of Greek yogurt or sour cream for a creamy contrast to the hearty rolls.
Storing & Reheating Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking.
Freezing Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
Freeze cooked and cooled rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water or broth to prevent drying out.
Recipe Notes
- Chef tip: For a vegetarian version, omit the optional ground beef or use a plant-based substitute.
- Best substitution: Substitute quinoa for the rice for a gluten-free version.
- Make-ahead: Stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rolls are still undercooked after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Want to level up this recipe?
Silicone baking mat — Prevents the rolls from sticking and makes cleanup easy → Check price on Amazon
Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls
Ingredients
Main Ingredients
- 1 large head green cabbage
- 1 cup uncooked green or brown lentils
- 1 cup uncooked long grain white rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare cabbage leaves: Bring a large pot of salted water to a boil. Carefully separate cabbage leaves, trim the thick vein from the base of each leaf, and blanch them in the boiling water for 2-3 minutes. Drain and set aside.
- Cook lentils and rice: In a large pot, combine lentils, rice, onion, garlic, olive oil, cumin, smoked paprika, salt, and pepper. Cook over medium heat until onions are translucent. Add vegetable broth, bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until lentils and rice are tender.
- Assemble and bake: Preheat oven to 375°F (190°C). Place a few tablespoons of filling at the base of each cabbage leaf, fold the sides over the filling, and roll up tightly. Place seam-side down in a baking dish. Pour remaining filling and broth over the rolls. Cover the dish with foil and bake for 25-30 minutes.
Notes
- Chef tip: For a vegetarian version, omit the optional ground beef or use a plant-based substitute.
- Best substitution: Substitute quinoa for the rice for a gluten-free version.
- Make-ahead: Stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rolls are still undercooked after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked and cooled rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water or broth to prevent drying out.
- Make ahead: Stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls FAQs
Yes, stuffed cabbage rolls can be assembled a day ahead and refrigerated before baking. They can also be frozen after cooking and cooled.
If your cabbage rolls are dry, it's likely that they were overcooked or not covered properly during baking. Make sure to cover the dish with foil and check the rolls for doneness before the suggested baking time is up.
Yes, place the assembled cabbage rolls in the slow cooker, pour the remaining filling and broth over the rolls, and cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can use frozen cabbage leaves. Thaw them in the refrigerator overnight before using and adjust the cooking time accordingly.
Serve stuffed cabbage rolls with a side of steamed vegetables, a green salad, or a crusty bread to soak up the delicious sauce.
A Warm Final Note
I can’t wait for you to try Easy & Cozy Lentil and Rice Stuffed Cabbage Rolls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
