Description
Hearty and wholesome lentil and rice stuffed cabbage rolls in a sweet-tangy tomato sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 head of cabbage
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the leaves from the cabbage head. Blanch the cabbage leaves in boiling water for about 2–3 minutes until pliable. Drain and let cool.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
- In a large bowl, combine lentils, rice, sautéed onion and garlic, cumin, paprika, salt, and pepper; mix well.
- Take one cabbage leaf and place about 2 tablespoons of the filling in the center, fold in the sides, and roll it tightly. Repeat for remaining leaves and filling.
- Spread some diced tomatoes in the bottom of a baking dish. Place the stuffed cabbage rolls seam side down and pour the remaining diced tomatoes and vegetable broth over them.
- Cover with foil and bake for 30-40 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
These rolls are great for meal prep and can be made ahead. Using low-sodium vegetable broth and no-salt-added tomatoes helps reduce sodium.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 5g
- Sodium: 325mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg