Vegan Cabbage Rolls with Lentils (Print Version)
Tender cabbage leaves filled with savory lentils, rice, and vegetables, baked in rich tomato sauce for a comforting plant-based dish.
# What You 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 (190°C).
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. Remove foil and bake an additional 10–15 minutes until bubbling and slightly browned.
10 - Let rest for 5 minutes before serving.
# Insider Tips:
01 -
- The smoky paprika and tender cabbage create such incredible comfort food that nobody misses the meat
- These rolls actually taste better the next day, making them perfect for meal prep or unexpected guests
02 -
- Overstuffing the cabbage leaves is the number one mistake people make because the filling expands during cooking
- Letting the rolls rest for 5 minutes after baking helps them set and makes serving so much easier
03 -
- Use Savoy cabbage if you can find it because the crinkly leaves are more flexible and forgiving
- Add a tablespoon of lemon juice to the sauce for brightness that really wakes up the whole dish