Lentil and Rice Stuffed Cabbage Rolls for Cozy Vegan Nights

Lentil and Rice Stuffed Cabbage Rolls are a wholesome vegan delight that brings warmth to the table without the guilt.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 rolls

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cabbage Rolls

8-10 leaves Cabbage Leaves Choose Green or Savoy cabbage for pliability and best roll structure.
1 cup Lentils Opt for green or brown lentils for a hearty protein boost.
1 cup Rice White or brown rice works well; cook it beforehand.

For the Seasoning

1 teaspoon Smoky Paprika Use regular paprika if you prefer a milder flavor.
1 teaspoon Ground Cumin Ground coriander can be an alternative.

For the Sauce

2 cups Tomato Sauce Homemade or store-bought, low-sugar options are great.

Equipment

Large pot
Mixing bowl
Saucepan
Baking dish

Method

Step-by-Step Instructions

Cook lentils and rice according to package instructions, then mix with smoky paprika, ground cumin, salt, and pepper.
Boil salted water, submerge cabbage leaves for 2-3 minutes until tender, and then cool them.
Stuff each cabbage leaf with 2-3 tablespoons of filling, fold sides, and roll tightly.
Heat tomato sauce in a saucepan, seasoning with salt and pepper for 5-7 minutes.
Preheat oven to 375°F, layer sauce in baking dish, add rolls seam-side down, and top with remaining sauce. Cover and bake for 25-30 minutes.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Use fresh cabbage leaves and taste the filling before sealing the rolls. For freezing, wrap without sauce and thaw before baking.

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