Vegan Cabbage Rolls with Lentils (Printable)

Tender cabbage leaves stuffed with hearty lentils, rice, and aromatic vegetables, simmered in rich tomato sauce for ultimate comfort.

# What You’ll Need:

→ For the Cabbage Rolls

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→ For the Tomato Sauce

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# How-To Steps:

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.
10 - Remove foil and bake an additional 10–15 minutes until bubbling and slightly browned.
11 - Let rest for 5 minutes before serving.

# Expert Tips:

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  • The tomato sauce gets into every crevice, making each bite incredibly juicy and flavorful
  • You can prepare everything ahead of time and just pop them in the oven when guests arrive
  • Leftovers somehow taste even better the next day as the flavors meld together
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  • The cabbage leaves will tear more easily if they are too hot, so let them cool slightly before rolling
  • Do not overfill the leaves or they will burst open during baking
  • The sauce thickens as it bakes, so if it looks too thin initially, do not worry
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  • Use a spoon to scoop out the cabbage core before boiling the head, making it easier to remove whole leaves
  • If any leaves are too thick, gently pound them with a meat mallet or rolling pin to soften

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