Hearty Vegetarian Cabbage Rolls with Tomato-Greek Filling
Olivia Cruz
Cabbage Rolls
Tender cabbage leaves stuffed with savory rice-lentil filling, baked in a bright tomato-herb sauce.
Nutrition (per serving)
These cabbage rolls are the kind of dish I love to make when I want something comforting and a little festive — tender cabbage leaves wrapped around a savory rice-and-lentil filling, baked in a bright tomato-herb sauce. They’re hearty enough for dinner, but light in spirit thanks to lemon, parsley, and a touch of smoked paprika.
What makes this version special is the balance of textures and flavors: nutty brown rice and lentils for body, sweet shredded carrot and sautéed onion for sweetness, and a tangy tomato sauce to finish. They’re perfect for prepping ahead, feeding a crowd, or freezing for nights when you need a homemade hug.
Ingredients
- Head of green cabbage:1 piece
- Olive oil:2 tbsp
- Yellow onion, finely chopped:1 piece
- Garlic cloves, minced:3 pieces
- Uncooked brown rice:3/4 cup
- Cooked green or brown lentils:1 cup
- Carrot, shredded:1 cup
- Breadcrumbs:1/2 cup
- Large egg (or flax egg):1 piece
- Tomato sauce:2 cups
- Tomato paste:2 tbsp
- Vegetable broth:1 cup
- Fresh parsley, chopped:1/4 cup
- Lemon juice:1 tbsp
- Dried oregano:1 tsp
- Smoked paprika:1 tsp
- Salt:1 1/2 tsp
- Black pepper:1 tsp
- Granulated sugar (optional, to balance acidity):1 tsp
Instructions
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Preheat the oven to 350°F. Remove the core from the cabbage and carefully separate about 12 large outer leaves. Trim any thick spine from each leaf so they roll easily.
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Bring a large pot of salted water to a boil. Blanch cabbage leaves 2–3 minutes until pliable, then transfer to an ice bath and pat dry.
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Cook the brown rice according to package directions (about 30–40 minutes) until tender; fluff and let cool slightly.
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Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté 5–6 minutes until soft. Add garlic and shredded carrot and cook 2–3 minutes more.
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In a large bowl combine cooked rice, cooked lentils, sautéed vegetables, breadcrumbs, egg, parsley, lemon juice, smoked paprika, 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning.
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Lay a cabbage leaf flat, place about 1/3 cup filling near the stem end, fold sides over and roll up snugly; repeat with remaining leaves and filling.
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Stir together tomato sauce, tomato paste, vegetable broth, oregano, remaining salt and pepper, and sugar if using. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
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Arrange rolls seam-side down in the dish snugly. Pour remaining sauce over the rolls to coat and cover tightly with foil.
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Bake 45–55 minutes until heated through and flavors meld. Remove foil for the last 10 minutes to let edges caramelize slightly. Let rest 10 minutes before serving, garnish with extra parsley and a squeeze of lemon.
Tips & Notes
- If you prefer vegan, swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes).
- Rolls freeze beautifully — freeze uncooked in the sauce, then bake from frozen adding 15–20 minutes to the cook time.
- Use leftover cooked rice or quinoa in place of brown rice for a quick shortcut.
