Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy Lentil and Rice Stuffed Cabbage Rolls are a cozy, comforting, and healthier twist on a classic dish. After making this many times, I’ve discovered the trick to perfectly cooked, tender cabbage rolls every time. If you love recipes like this, you’ll also enjoy Creamy Orange Blossom Semolina Pudding with Pistachios and Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- Healthier than traditional cabbage rolls
- Cozy and comforting
- Easy to make ahead and freeze
- Packed with protein and fiber
What You'll Need for Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cabbage
- Lentils
- Rice
- Ground beef
- Onion
- Garlic
- Tomato sauce
- Tomatoes
- Salt
- Pepper
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Basil
- Oregano
- Optional: Fresh parsley
- Optional: Greek yogurt or sour cream
📝 Ingredient Notes
- Lentils: You can use green or brown lentils for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly → See on Amazon
- Food processor — Makes quick work of chopping cabbage → See on Amazon
How to Make Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Prepare the filling: Cook lentils and rice according to package instructions. Mix with ground beef, onion, garlic, and seasonings.
- Prepare the cabbage: Cut the core out of the cabbage and separate the leaves. Boil for 2-3 minutes to soften.
- Stuff the cabbage: Place a spoonful of filling in each cabbage leaf, roll tightly, and place seam-side down in a baking dish.
- Prepare the sauce: Mix tomato sauce, diced tomatoes, and seasonings. Pour over cabbage rolls.
- Bake: Cover and bake at 375°F (190°C) for 45-60 minutes.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Common mistake and fix: Don't overstuff the cabbage leaves. If they tear, they'll fall apart during cooking. Use smaller amounts of filling and roll tightly.
- Pro tip: For easier rolling, you can use a steamer to soften the cabbage leaves instead of boiling.
- Pro tip: Make a big batch and freeze individual portions for easy meals later.
Storing & Reheating Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: You can assemble the cabbage rolls a day ahead and store them in the fridge until ready to bake.
Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the ground beef and add more lentils or mushrooms.
- Best substitution: You can substitute the ground beef with ground turkey or mushrooms for a vegetarian version.
- Make-ahead: You can assemble the cabbage rolls a day ahead and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your cabbage rolls are still tough after cooking, they may need to cook longer. If they're falling apart, they may have been overstuffed.
Want to level up this recipe?
Slow cooker — Convenient for cooking cabbage rolls while you're away → Check price on Amazon
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Ingredients
Main Ingredients
- Cabbage
- Lentils
- Rice
- Ground beef
- Onion
- Garlic
- Tomato sauce
- Tomatoes
- Salt
- Pepper
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Basil
- Oregano
Optional Toppings
- Fresh parsley
- Greek yogurt or sour cream
Instructions
- Prepare the filling: Cook lentils and rice according to package instructions. Mix with ground beef, onion, garlic, and seasonings.
- Prepare the cabbage: Cut the core out of the cabbage and separate the leaves. Boil for 2-3 minutes to soften.
- Stuff the cabbage: Place a spoonful of filling in each cabbage leaf, roll tightly, and place seam-side down in a baking dish.
- Prepare the sauce: Mix tomato sauce, diced tomatoes, and seasonings. Pour over cabbage rolls.
- Bake: Cover and bake at 375°F (190°C) for 45-60 minutes.
Notes
- Chef tip: For a vegetarian version, omit the ground beef and add more lentils or mushrooms.
- Best substitution: You can substitute the ground beef with ground turkey or mushrooms for a vegetarian version.
- Make-ahead: You can assemble the cabbage rolls a day ahead and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your cabbage rolls are still tough after cooking, they may need to cook longer. If they're falling apart, they may have been overstuffed.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can assemble the cabbage rolls a day ahead and store them in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 45g
- Fiber: 10g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 40mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe FAQs
Yes, you can assemble them a day ahead and store them in the fridge until ready to bake.
They may need to cook longer. If they're falling apart, they may have been overstuffed.
Yes, you can freeze individual portions for up to 3 months.
Yes, you can cook them on low for 6-8 hours.
You can substitute it with ground turkey or mushrooms for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Easy Lentil and Rice Stuffed Cabbage Rolls Recipe 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!
