Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy lentil and rice stuffed cabbage rolls are a hearty, comforting meal that’s better than takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly tender cabbage leaves and a flavorful filling. The warm, cozy aroma of these rolls will fill your home and make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Easy Red Velvet Brownies with White Chocolate Drizzle.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- Hearty and comforting
- Better than takeout
- Easy to make ahead
- Flavorful and satisfying
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
- green lentils
- long grain white rice
- ground beef
- onion
- garlic
- tomato sauce
- water
- salt
- black pepper
- cumin
- smoked paprika
- oregano
- bay leaf
- Optional: grated Parmesan cheese
- Optional: fresh parsley
📝 Ingredient Notes
- cabbage: Use a large head of cabbage for plenty of leaves.
- green lentils: You can substitute with brown lentils if needed.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and ensures perfect lentils and rice every time. → See on Amazon
- Meat Grinder — Makes it easy to grind your own meat for a fresher taste. → See on Amazon
How to Make Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- Prepare the cabbage leaves: Carefully remove the core from the cabbage and separate the leaves. Discard any damaged leaves.
- Cook the filling: In a large pan, cook the ground beef, onion, and garlic until browned. Add the lentils, rice, and seasonings. Cook until the lentils and rice are tender. Stir in the tomato sauce.
- Stuff the cabbage leaves: Place a heaping tablespoon of filling at the base of each cabbage leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish.
- Cook the rolls: Pour water into the baking dish until it reaches about halfway up the sides of the rolls. Cover the dish with foil and bake at 350°F (175°C) for 45-50 minutes.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- : To make the rolls ahead of time, stuff the cabbage leaves and place them in the baking dish. Cover with foil and refrigerate for up to 24 hours. When ready to cook, pour in the water and bake as directed.
- Common mistake and fix: If your rolls are falling apart, you may not have folded them tightly enough. To fix, wrap each roll in a piece of foil before baking. This will help hold them together.
- : For a vegetarian version, omit the ground beef and add an extra cup of lentils to the filling.
- : To make this recipe in the Instant Pot, follow the same steps but place the rolls in the Instant Pot and cook on high pressure for 15 minutes with a 10-minute natural release.
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 in the fridge for up to 4 days. Make-ahead tip: Make ahead: Prepare the filling and stuff the cabbage leaves up to 24 hours ahead. Store in the fridge until ready to cook.
Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Freeze cooked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
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 or until heated through.
Recipe Notes
- Chef tip: To make the rolls even more flavorful, you can add a small amount of tomato paste to the filling.
- Best substitution: If you can't find green lentils, you can substitute with brown lentils or even cooked quinoa.
- Make-ahead: See 'Storage' section for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your rolls are still tough, you may need to cook them longer or use smaller, more tender cabbage leaves.
Want to level up this recipe?
Cabbage Shredder — Makes it easy to shred the cabbage for a quick and easy side dish. → Check price on Amazon
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Ingredients
Main Ingredients
- cabbage
- green lentils
- long grain white rice
- ground beef
- onion
- garlic
Seasonings
- tomato sauce
- water
- salt
- black pepper
- cumin
- smoked paprika
- oregano
- bay leaf
Optional Toppings
- grated Parmesan cheese
- fresh parsley
Instructions
- Prepare the cabbage leaves: Carefully remove the core from the cabbage and separate the leaves. Discard any damaged leaves.
- Cook the filling: In a large pan, cook the ground beef, onion, and garlic until browned. Add the lentils, rice, and seasonings. Cook until the lentils and rice are tender. Stir in the tomato sauce.
- Stuff the cabbage leaves: Place a heaping tablespoon of filling at the base of each cabbage leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish.
- Cook the rolls: Pour water into the baking dish until it reaches about halfway up the sides of the rolls. Cover the dish with foil and bake at 350°F (175°C) for 45-50 minutes.
Notes
- Chef tip: To make the rolls even more flavorful, you can add a small amount of tomato paste to the filling.
- Best substitution: If you can't find green lentils, you can substitute with brown lentils or even cooked quinoa.
- Make-ahead: See 'Storage' section for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your rolls are still tough, you may need to cook them longer or use smaller, more tender cabbage leaves.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- 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 or until heated through.
- Make ahead: Make ahead: Prepare the filling and stuff the cabbage leaves up to 24 hours ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 45g
- Fiber: 10g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 50mg
- 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 prepare the filling and stuff the cabbage leaves up to 24 hours ahead. Store in the fridge until ready to cook.
If your rolls are still tough after cooking, you may need to cook them longer or use smaller, more tender cabbage leaves.
Yes, freeze cooked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Follow the same steps but place the rolls in the Instant Pot and cook on high pressure for 15 minutes with a 10-minute natural release.
These rolls are delicious served with a side of mashed potatoes, roasted vegetables, or a simple green salad.
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!
