Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

Easy, cozy lentil and rice stuffed cabbage rolls are the ultimate comfort food. After making this many times, I discovered the trick to perfectly tender cabbage leaves and a flavorful, hearty filling. The golden, crispy edges and the cozy, comforting aroma will make your kitchen feel like home. Try it with my Easy Slow Cooker Little Smokies in BBQ Sauce for a complete meal. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Little Smokies in BBQ Sauce and Creamy Zucchini Noodle Chicken Alfredo Recipe.

What You'll Need for Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

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 can (14.5 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Greek yogurt or sour cream
• Optional: Crumbled feta cheese

How to Make Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves, trim the thick vein from the base of each leaf, and blanch them in the boiling water for 2-3 minutes. Drain and set aside.
2. Cook the filling: In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain excess fat. Stir in the lentils, rice, crushed tomatoes, tomato paste, salt, pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender.
3. Assemble the rolls: Preheat your oven to 350°F (180°C). Spoon a generous amount of the filling onto each cabbage leaf, fold the sides over the filling, and roll up tightly. Place the rolls seam-side down in a large baking dish.
4. Bake: Pour 1 cup of water into the bottom of the baking dish. Cover tightly with foil and bake for 45-50 minutes, or until the cabbage is tender and the rolls are heated through.

Storing & Reheating Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

Short-Term Storage

Store in an airtight container in the fridge. Store leftover rolls in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can assemble the rolls up to a day ahead. Store in the fridge until ready to bake.

Freezing Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

Freeze uncooked rolls in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat leftover rolls in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat leftover rolls in the microwave for 2-3 minutes, or until heated through. The texture may be slightly softer.

Recipe Notes

• Chef tip: For a spicier version, add a diced jalapeño to the filling or serve with hot sauce.
• Best substitution: Substitute the ground beef with cooked and crumbled vegetarian meat crumbles for a vegetarian version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the rolls are sticking to the baking dish, try lining the dish with parchment paper before adding the rolls.

Easy Cozy Lentil and Rice Stuffed Cabbage Rolls

⏱

Prep

30 mins

🍳

Cook

1 hr 10 mins

⏳

Total

1 hr 40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

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 can (14.5 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Greek yogurt or sour cream
• Crumbled feta cheese

Instructions

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves, trim the thick vein from the base of each leaf, and blanch them in the boiling water for 2-3 minutes. Drain and set aside.
2. Cook the filling: In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain excess fat. Stir in the lentils, rice, crushed tomatoes, tomato paste, salt, pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender.
3. Assemble the rolls: Preheat your oven to 350°F (180°C). Spoon a generous amount of the filling onto each cabbage leaf, fold the sides over the filling, and roll up tightly. Place the rolls seam-side down in a large baking dish.
4. Bake: Pour 1 cup of water into the bottom of the baking dish. Cover tightly with foil and bake for 45-50 minutes, or until the cabbage is tender and the rolls are heated through.

Notes

• Chef tip: For a spicier version, add a diced jalapeño to the filling or serve with hot sauce.
• Best substitution: Substitute the ground beef with cooked and crumbled vegetarian meat crumbles for a vegetarian version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the rolls are sticking to the baking dish, try lining the dish with parchment paper before adding the rolls.

Storage

• Fridge: Store leftover rolls in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze uncooked rolls in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
• Oven reheat: Reheat leftover rolls in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat leftover rolls in the microwave for 2-3 minutes, or until heated through. The texture may be slightly softer.
• Make ahead: You can assemble the rolls up to a day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 12g
• Carbs: 35g
• Fiber: 8g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 60mg
• Sat. Fat: 5g

Easy Cozy Lentil and Rice Stuffed Cabbage Rolls FAQs

A Warm Final Note

I can’t wait for you to try Easy Cozy Lentil and Rice Stuffed Cabbage Rolls 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!