Stuffed cabbage rolls have always been a comfort food classic, but this Vegetarian Stuffed Cabbage Rolls with Lentils & Bell Peppers recipe takes things to a new, plant-based level. Packed with savory lentils, sweet bell peppers, and aromatic spices, these hearty rolls make a filling, healthy main course that’s perfect for family dinners, meal prep, or impressing guests. Not only are they packed with flavor, but they’re also full of nutrients, thanks to the combination of cabbage, lentils, and veggies.
Our love for cabbage rolls started with a family recipe, and it always felt like a special occasion dish. But we wanted to create a vegetarian version that felt just as comforting and satisfying. After some experimenting, we found that lentils, peppers, and a hint of garlic gave us everything we were looking for – a warm, cozy dish that’s just as delicious (and perhaps even better) than the traditional version.
🥬 Why Cabbage?
Cabbage is incredibly versatile and nutritious. It’s high in fiber, vitamin C, and antioxidants, making it a great base for a hearty meal. Plus, its natural shape makes it perfect for wrapping around delicious fillings!
A Twist on a Classic Dish
Stuffed cabbage rolls have roots in many cultures, from Eastern European “golabki” to Middle Eastern “malfouf.” While traditional recipes often call for ground meat, this vegetarian version is packed with lentils for a satisfying, protein-rich filling. Lentils are the perfect alternative here – they’re hearty, earthy, and add a texture that pairs perfectly with the cabbage leaves.
Each bite has a satisfying mix of tender cabbage, hearty filling, and the bright flavors of bell peppers and spices. And the best part? These cabbage rolls are baked in a delicious tomato sauce that keeps everything moist and adds a lovely depth of flavor. The aroma as it bakes is just mouthwatering!
🍅 Secret to a Perfect Sauce
A rich tomato sauce is key to keeping cabbage rolls moist and flavorful. For an extra depth of flavor, try adding a splash of balsamic vinegar or a pinch of smoked paprika to your sauce. It gives the dish that extra something special!
Why We Love These Stuffed Cabbage Rolls
These stuffed cabbage rolls have become a favorite in our kitchen, not only because they’re delicious but because they’re a wonderful make-ahead dish. We often prepare a big batch, bake them, and freeze leftovers for those busy nights when we need a quick, hearty meal. They’re incredibly filling and have that comforting “home-cooked” vibe that we all crave.
One of the things we love most about this recipe is how versatile it is. You can easily swap in different grains (like quinoa or rice) or even add in other veggies, such as shredded carrots or zucchini, to make the filling your own. And if you’re craving some extra spice, a pinch of chili flakes or cayenne adds a nice kick to the mix.
Serving Suggestions and Tips
Stuffed cabbage rolls are a complete meal on their own, but we love pairing them with a side of crusty bread or a light green salad. If you’re in the mood for extra flavor, sprinkle some fresh herbs like parsley or dill over the top just before serving. For a bit of richness, a dollop of yogurt or sour cream is the perfect finishing touch.
This dish is also a great choice for meal prep! Make a double batch and freeze some for later – they reheat beautifully and taste just as good, if not better, after the flavors have had time to meld.
🥄 Pro Tip: Rolling the Cabbage Leaves
Cabbage leaves can be a bit stiff, so blanching them first makes them more flexible and easier to roll. Simply boil the cabbage for a few minutes until the leaves are soft, then peel them off and let them cool slightly before filling.
A Hearty & Healthy Dish to Share
These Vegetarian Stuffed Cabbage Rolls are more than just a meal – they’re a nod to tradition, with a modern, plant-based twist. They’re perfect for sharing with family and friends, and they bring a feeling of warmth and comfort to the table. There’s something about a baked dish, bubbling away in tomato sauce, that just feels like home, no matter where you are.
So next time you’re in the mood for something filling and satisfying, give these cabbage rolls a try! They’re packed with flavor, nutrients, and the kind of heartiness that keeps you coming back for more. We think they’ll quickly become a favorite in your home too!
Ingredients
For the Filling:
- 6 large cabbage leaves
- 1/2 cup dried lentils brown or green
- 1 red bell pepper finely chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Tomato Sauce:
- 1 can 14.5 oz crushed tomatoes
- 1/2 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt and pepper to taste
- Fresh herbs like parsley or dill for garnish (optional)
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully peel off 6 large cabbage leaves and blanch them in the boiling water for 2-3 minutes until they are soft and pliable. Remove and drain on a paper towel.
- Cook the Lentils: In a saucepan, cook the lentils according to package instructions until tender. Drain and set aside.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the cooked lentils, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to blend. Remove from heat.
- Make the Tomato Sauce: In a separate saucepan, combine the crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Assemble the Cabbage Rolls: Lay a cabbage leaf flat and place a portion of the lentil mixture in the center. Fold the sides over the filling and roll up tightly. Repeat with the remaining leaves and filling.
- Cook the Cabbage Rolls: Place the cabbage rolls in a large skillet or baking dish. Pour the tomato sauce over the rolls, ensuring they are well-covered. Cover and simmer over low heat for 25-30 minutes, or until the cabbage is tender and the flavors are well-mingled.
- Serve: Garnish with fresh herbs if desired and serve warm.
Notes
🌱 Most Asked Questions About Ingredients
Can I use a different type of cabbage?
Absolutely! Savoy cabbage works well because it’s tender and easy to roll, but traditional green cabbage is also perfect.
What if I don’t have lentils?
You can use cooked quinoa, chickpeas, or even rice as a substitute. Each one gives a slightly different texture but is equally delicious.
Can I make these rolls in advance?
Yes! Assemble the rolls, place them in the baking dish with sauce, and store them in the fridge for up to 24 hours before baking. It makes dinner prep a breeze!
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