Vegan Cabbage Rolls with Lentils and Rice (Printable Version)

Tender cabbage leaves stuffed with savory lentils, rice, and vegetables, baked in rich tomato sauce for a comforting plant-based dish.

# What You’ll Need:

→ For the Cabbage Rolls

01 - 1 large head green cabbage
02 - 1 tablespoon olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, grated
06 - 1 celery stalk, finely chopped
07 - 1 cup cooked brown or green lentils
08 - 1 cup cooked long-grain rice (white or brown)
09 - 2 tablespoons tomato paste
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 2 tablespoons chopped fresh parsley

→ For the Tomato Sauce

16 - 2 cups canned crushed tomatoes
17 - 1 tablespoon olive oil
18 - 1 teaspoon dried basil
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon ground black pepper

# Directions:

01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Carefully remove 12–14 whole leaves from the cabbage and blanch them for 3–4 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic, carrot, and celery; cook for another 3 minutes.
04 - Stir in cooked lentils, rice, tomato paste, smoked paprika, thyme, oregano, pepper, and salt. Cook for 2–3 minutes, then remove from heat. Stir in parsley.
05 - In a bowl, combine crushed tomatoes, olive oil, basil, sugar, salt, and pepper. Mix well.
06 - Trim the thick vein at the base of each cabbage leaf. Place 2–3 tablespoons of filling at the base of each leaf, fold in the sides, and roll up tightly.
07 - Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
08 - Pour the remaining tomato sauce over the rolls. Cover the dish with foil.
09 - Bake for 40 minutes.
10 - Remove foil and bake an additional 10–15 minutes until bubbling and slightly browned.
11 - Let rest for 5 minutes before serving.

# Top Tips:

01 -
  • The lentil and rice filling stays incredibly moist while developing deep savory flavors as it bakes
  • These rolls reheat beautifully for meal prep, actually tasting better the next day
  • They deliver that classic Eastern European comfort food experience without any meat or dairy
02 -
  • Overcooking the cabbage during blanching makes leaves tear easily, so remove them as soon as they bend
  • The filling should be room temperature before rolling to prevent burning your hands repeatedly
  • Packing the filling too tightly causes the rolls to burst, but too loosely makes them fall apart
03 -
  • Use a paring knife to carefully shave down the thick cabbage vein instead of cutting it out completely
  • Warm your tomato sauce slightly before pouring it over the rolls so everything starts at an even temperature
  • Let the dish rest uncovered for the last few minutes of baking to evaporate excess liquid

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