Vegan Cabbage Rolls with Lentils (Printable Version)

Tender cabbage leaves stuffed with savory lentils and rice, baked in rich tomato sauce for a satisfying plant-based meal.

# What You'll Need:

→ For the Cabbage Rolls

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→ For the Tomato Sauce

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# Step-by-Step:

01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Carefully remove 12–14 whole leaves from the cabbage and blanch them for 3–4 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic, carrot, and celery; cook for another 3 minutes.
04 - Stir in cooked lentils, rice, tomato paste, smoked paprika, thyme, oregano, pepper, and salt. Cook for 2–3 minutes, then remove from heat. Stir in parsley.
05 - In a bowl, combine crushed tomatoes, olive oil, basil, sugar, salt, and pepper. Mix well.
06 - Trim the thick vein at the base of each cabbage leaf. Place 2–3 tablespoons of filling at the base of each leaf, fold in the sides, and roll up tightly.
07 - Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
08 - Pour the remaining tomato sauce over the rolls. Cover the dish with foil.
09 - Bake for 40 minutes. Remove foil and bake an additional 10–15 minutes until bubbling and slightly browned.
10 - Let rest for 5 minutes before serving.

# Expert Advice:

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  • The lentil and rice filling creates this incredibly satisfying texture that even skeptical carnivores appreciate
  • These rolls actually taste better the next day, making them perfect for meal prep or leftovers
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  • Dont skip blanching the cabbage leaves or theyll crack while rolling
  • Rolling technique improves quickly, so dont stress about perfection on your first batch
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  • Make these a day ahead and reheat for even deeper flavor development
  • Freeze uncooked rolls individually on a baking sheet, then transfer to a freezer bag

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