Description
Lentil and Rice Stuffed Cabbage Rolls are a delightful fusion of tender cabbage leaves enveloping a savory filling of earthy lentils and fluffy rice. Each bite bursts with a medley of spices and herbs, creating a comforting dish that is both hearty and satisfying.
Ingredients
Scale
- Cabbage: 1 large head of green cabbage
- Filling:
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Tomato Sauce:
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil and carefully remove the core from the cabbage head. Blanch the cabbage leaves for 2-3 minutes until they are pliable.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
- In a large bowl, combine the cooked lentils, rice, sautéed onion and garlic, cumin, paprika, salt, pepper, and parsley. Mix well.
- Take a cabbage leaf, place 2-3 tablespoons of the filling at the base, and roll it tightly, tucking in the sides as you go. Repeat with remaining leaves and filling.
- Spread half of the tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish and cover with the remaining sauce. Sprinkle with oregano.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until heated through and slightly bubbly.
Notes
- Make-ahead: You can prepare the cabbage rolls a day in advance and store them in the refrigerator before baking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Substitutions: Quinoa can be used instead of rice for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed cabbage roll
- Calories: 250
- Sugar: 4 grams
- Sodium: 300 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams
Keywords: Lentil and Rice Stuffed Cabbage Rolls, vegetarian stuffed cabbage, healthy cabbage rolls, lentil recipes, rice recipes, comfort food, baked cabbage rolls, plant-based meals, easy dinner recipes, nutritious meals, gluten-free options, hearty vegetarian dishes, cabbage recipes