Description
These Irresistibly Delicious Lentil and Rice Stuffed Cabbage Rolls combine tender cabbage leaves filled with a hearty mixture of cooked lentils, rice, sautéed onions, and garlic, seasoned with fresh herbs and spices, then baked under a flavorful tomato sauce topping. This wholesome dish offers a comforting, nutritious meal perfect for a family dinner or meal prep.
Ingredients
Scale
Cabbage Rolls
- 10 large Cabbage Leaves (outer leaves for easy rolling)
- 1 cup Cooked Lentils (any variety)
- 1 cup Cooked Rice (white or brown)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Fresh Herbs (parsley or dill)
Sauce
- 1 cup Tomato Sauce
Instructions
- Prepare the Cabbage Leaves: Core the cabbage and carefully separate 10 large outer leaves. Blanch the leaves in boiling water for about 2-3 minutes until softened, then drain and set aside to cool for easy handling.
- Sauté Aromatics: Heat a skillet over medium heat and sauté the chopped onion until translucent and sweet, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
- Make the Filling: In a large bowl, combine the cooked lentils, cooked rice, sautéed onions and garlic, salt, pepper, and fresh herbs. Mix thoroughly to evenly distribute flavors.
- Assemble the Rolls: Lay each cabbage leaf flat and place a generous spoonful of the lentil and rice mixture near the base of the leaf. Fold in the sides and roll up tightly, enclosing the filling completely. Repeat for all leaves.
- Arrange in Baking Dish: Place the cabbage rolls seam side down in a baking dish, arranging them snugly to prevent unraveling during baking.
- Add Tomato Sauce: Pour the tomato sauce evenly over the cabbage rolls, ensuring each roll is nicely coated.
- Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 30-35 minutes until the cabbage is tender and the filling is heated through.
- Serve: Remove from the oven and let sit for a few minutes before serving. These stuffed cabbage rolls pair well with a side salad or crusty bread.
Notes
- Choose fresh, large outer cabbage leaves for easier rolling.
- Blanching cabbage leaves prevents tearing and makes them pliable.
- Use brown rice for a nuttier flavor and added fiber.
- Adjust garlic quantity according to your taste preference.
- Tomato sauce can be homemade or store-bought.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
