Delicious Lentil and Rice Stuffed Cabbage Rolls You’ll Love
A heartwarming recipe for Lentil and Rice Stuffed Cabbage Rolls that embraces comfort food at its finest.
Equipment
- Large pot
- Baking Dish
- Mixing bowl
- Stove
- Oven
Ingredients
Cabbage
- 1 head Green or Savoy cabbage This forms the wrap for the filling.
Filling
- 1 cup cooked lentils Provides protein.
- 1 cup cooked rice Adds volume to the filling.
- 1 teaspoon smoky paprika Infuses a warm flavor.
- 1 teaspoon cumin Enhances the taste.
Sauce
- 2 cups homemade tomato sauce Adds moisture and flavor.
Optional Add-ins
- 1 cup spinach Packed with iron.
- 1 cup grated carrots For sweetness and crunch.
- ½ cup chopped nuts Such as walnuts or almonds.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Remove the outer leaves from the cabbage and blanch them for 2-3 minutes until tender.
- Combine cooked lentils, rice, paprika, and cumin in a mixing bowl.
- Take a cabbage leaf, add a spoonful of the filling, and roll tightly.
- Spread a layer of tomato sauce in the baking dish.
- Arrange the rolls seam side down in the dish and cover with the remaining sauce.
- Cover with foil and bake for 30-40 minutes.
- Remove from oven and serve warm with extra sauce.
Notes
Store leftovers in the fridge for up to 3 days. You can freeze the rolls before baking for a quick meal later.
Nutrition
Serving: 1rollCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 350IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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