Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Easy lentil and rice stuffed cabbage rolls are the coziest, most comforting winter dinner you can make. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy cabbage rolls every time. Keep reading for my best tips on how to make this hearty, better-than-takeout meal. If you love recipes like this, you’ll also enjoy Creamy Mango Greek Yogurt Popsicles for Summer and Slow Cooker Parmesan Herb Chicken with Creamy Orzo.
Why This Easy Lentil and Rice Stuffed Cabbage Rolls Recipe Is Pure Comfort
- Packed with protein and fiber from lentils and rice
- Crispy cabbage leaves and a creamy, savory filling
- Perfect for meal prepping and freezing
- Better than takeout and so much cheaper
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.
- 1 large head cabbage
- 1 cup green lentils
- 1 cup long grain white rice
- 1 lb ground beef
- 1 large onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (14.5 oz) diced tomatoes
- Optional: Fresh parsley, chopped
- Optional: Greek yogurt or sour cream
📝 Ingredient Notes
- cabbage: Use a large head of cabbage to ensure there are enough leaves for rolling.
- ground beef: You can substitute ground turkey or a mix of ground meats if you prefer.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and ensures perfectly cooked lentils and rice every time. → See on Amazon
- Food processor — Makes quick work of chopping the cabbage and onions. → 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. Separate the leaves and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside.
- Cook the filling: In a large skillet, cook the ground beef and onion over medium heat until browned. Add the lentils, rice, salt, pepper, paprika, garlic powder, onion powder, and diced tomatoes. Stir well to combine. Simmer for 15-20 minutes until the lentils and rice are tender.
- Assemble the cabbage rolls: Preheat your oven to 375°F (190°C). Place a cabbage leaf on a flat surface and spoon a generous amount of the filling onto the leaf. Roll up tightly and place seam-side down in a large baking dish. Repeat with remaining leaves and filling.
- Bake the cabbage rolls: Cover the baking dish with foil and bake for 45-50 minutes, until the cabbage rolls are tender and the filling is heated through. Serve with fresh parsley and Greek yogurt or sour cream, if desired.
Cook's Tips for Perfect Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
- : To prevent the cabbage rolls from sticking to the baking dish, lightly grease the dish with olive oil before adding the rolls.
- Common mistake and fix: If your cabbage rolls are falling apart, you may not have rolled them tightly enough. To fix this, use toothpicks to secure the rolls before baking.
- : For a vegetarian version of this dish, omit the ground beef and add an extra cup of lentils to the filling.
- : To make this dish ahead of time, assemble the cabbage rolls and store them in the refrigerator for up to 24 hours before baking.
Storing & Reheating Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can assemble the cabbage rolls up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
Freezing Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Freeze uncooked cabbage rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat leftover cabbage rolls in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat leftover cabbage rolls in the microwave for 1-2 minutes, until heated through. Be careful, as the filling may be very hot.
Recipe Notes
- Chef tip: To make this dish even more flavorful, add a tablespoon of tomato paste to the filling.
- Best substitution: If you don't have ground beef, you can substitute ground turkey or a mix of ground meats.
- Make-ahead: You can assemble the cabbage rolls up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your cabbage rolls are falling apart, you may not have rolled them tightly enough. To fix this, use toothpicks to secure the rolls before baking.
Want to level up this recipe?
Cast iron skillet — Perfect for browning the ground beef and onions, and ensures even cooking of the cabbage rolls. → Check price on Amazon
Easy Lentil and Rice Stuffed Cabbage Rolls Recipe
Ingredients
Main Ingredients
- 1 large head cabbage
- 1 cup green lentils
- 1 cup long grain white rice
- 1 lb ground beef
- 1 large onion, finely chopped
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (14.5 oz) diced tomatoes
Optional Toppings
- Fresh parsley, chopped
- Greek yogurt or sour cream
Instructions
- Prepare the cabbage leaves: Carefully remove the core from the cabbage. Separate the leaves and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside.
- Cook the filling: In a large skillet, cook the ground beef and onion over medium heat until browned. Add the lentils, rice, salt, pepper, paprika, garlic powder, onion powder, and diced tomatoes. Stir well to combine. Simmer for 15-20 minutes until the lentils and rice are tender.
- Assemble the cabbage rolls: Preheat your oven to 375°F (190°C). Place a cabbage leaf on a flat surface and spoon a generous amount of the filling onto the leaf. Roll up tightly and place seam-side down in a large baking dish. Repeat with remaining leaves and filling.
- Bake the cabbage rolls: Cover the baking dish with foil and bake for 45-50 minutes, until the cabbage rolls are tender and the filling is heated through. Serve with fresh parsley and Greek yogurt or sour cream, if desired.
Notes
- Chef tip: To make this dish even more flavorful, add a tablespoon of tomato paste to the filling.
- Best substitution: If you don't have ground beef, you can substitute ground turkey or a mix of ground meats.
- Make-ahead: You can assemble the cabbage rolls up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your cabbage rolls are falling apart, you may not have rolled them tightly enough. To fix this, use toothpicks to secure the rolls before baking.
Storage
- Fridge: Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze uncooked cabbage rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.
- Oven reheat: Reheat leftover cabbage rolls in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
- Microwave reheat: Reheat leftover cabbage rolls in the microwave for 1-2 minutes, until heated through. Be careful, as the filling may be very hot.
- Make ahead: You can assemble the cabbage rolls up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 15g
- Carbs: 50g
- Fiber: 10g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 60mg
- Sat. Fat: 6g
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 assemble the cabbage rolls up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
If your cabbage rolls are falling apart, you may not have rolled them tightly enough. To fix this, use toothpicks to secure the rolls before baking.
Yes, you can freeze uncooked cabbage rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.
These cabbage rolls are delicious served with a side of crusty bread, a green salad, or steamed vegetables.
Yes, you can make these cabbage rolls in the slow cooker. Place the assembled cabbage rolls in the slow cooker, pour the remaining filling over the top, and cook on low for 6-8 hours.
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!
