Ingredients
For the Filling:
1 cup cooked brown or green lentils
1 cup cooked rice (white, brown, or basmati)
1 small onion, chopped
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
Salt and pepper to taste
2 tablespoons olive oil
For the Rolls:
1 medium head green cabbage
For the Tomato Sauce:
1 1/2 cups crushed tomatoes
1 small onion, diced
2 garlic cloves
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste
Instructions
1. Prepare the Cabbage — Remove the outer leaves of the cabbage and trim any damaged parts. Bring a large pot of water to a boil, then blanch the whole head for 3–4 minutes until the leaves soften. Remove with tongs and let cool. Peel off 10–12 large leaves and trim the thick rib at the base of each without cutting through.
2. Sauté the Aromatics — Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes, then add garlic and cook for another minute.
3. Make the Filling — Add the cooked lentils and rice to the skillet. Stir in cumin, smoked paprika, coriander, salt, and pepper. Cook for 2–3 minutes until flavors meld, then remove from heat and let cool slightly.
4. Make the Tomato Sauce — In the same skillet or a medium saucepan, heat 1 tablespoon of olive oil. Sauté the diced onion until softened, then add garlic and cook for 1 minute. Pour in crushed tomatoes, oregano, salt, pepper, and sugar. Simmer for 10 minutes, then taste and adjust seasoning.
5. Roll the Cabbage — Preheat oven to 375°F (190°C). Lay a cabbage leaf flat, place 2–3 tablespoons of filling at the base, fold sides inward, and roll tightly. Repeat with remaining leaves.
6. Assemble — Spread a thin layer of tomato sauce in a baking dish. Arrange rolls seam-side down, fitting them snugly. Pour remaining sauce over the top.
7. Bake — Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes more until lightly browned on top.
8. Rest and Serve — Let rest a few minutes before serving. Garnish with fresh parsley or dill if desired.
Notes
Choose the right cabbage — Green cabbage works best, but Savoy cabbage is a good alternative due to its tender leaves.
Prep ahead: Cook the lentils and rice in advance to save time. You can prepare the filling a day ahead, and the rolls can be assembled a day in advance, stored covered in the fridge, and baked when ready.
Roll tightly — Fold the sides inward and roll from the base to keep the filling secure while baking. Place seam-side down in the dish to keep them intact.
Customize the filling: Add chopped spinach, grated carrots, or walnuts for added texture and nutrients. Mushrooms, zucchini, or bell peppers also work great.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
Cheese lover’s version: Sprinkle shredded vegan or dairy cheese over the rolls during the last 10 minutes of baking for a melty finish.
Lentil substitutes: Quinoa, chickpeas, or finely chopped tempeh work well for a similar texture and protein content.
Freezing: These freeze well before or after baking.
- Prep Time: 20
- Cook Time: 55
- Category: Dinner
- Method: Baking / Stovetop
- Cuisine: Eastern European / Mediterranean