Mom's Vegetarian Cabbage Rolls

Bring comfort food to your table with Mom’s Vegetarian Cabbage Rolls, a wholesome twist on a classic family favorite. These tender green cabbage leaves are carefully stuffed with a hearty mixture of seasoned lentils, fluffy rice, and grated carrots, all infused with warm spices like paprika and cumin. Simmered in a rich and tangy tomato sauce, each roll is baked to perfection, creating a dish that’s both nourishing and packed with flavor. Perfect for meal prepping or feeding a crowd, this plant-based recipe is easy to follow and offers the ideal balance of savory and satisfying. Garnished with fresh parsley, these rolls are as beautiful as they are delicious—an excellent vegetarian main course that everyone will savor.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 2 cups Cooked rice (white or brown)
• 1.5 cups Cooked lentils
• 1 medium Carrot, finely grated
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully peel off 10-12 large, intact leaves. Blanch the cabbage leaves in the boiling water for 2-3 minutes, until just softened. Remove and set aside to cool.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.

Step 3

Stir in the grated carrot, paprika, cumin, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant.

Step 4

In a large bowl, combine the cooked rice, cooked lentils, and the sautéed vegetable mixture. Add 1 tablespoon of the chopped parsley and mix well.

Step 5

In a separate bowl, mix the diced tomatoes, tomato paste, and vegetable broth to create a tomato sauce. Reserve 1 cup of the sauce for baking.

Step 6

Lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the filling near the stem end of the leaf. Roll the leaf up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.

Step 7

Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish.

Step 8

Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce evenly over the rolls.

Step 9

Cover the dish tightly with aluminum foil and bake for 50-60 minutes, until the cabbage is tender and the rolls are heated through.

Step 10

Remove the foil and garnish with the remaining chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(1941.1g)

Amount per serving	% Daily Value*
Calories	1645.1

Total Fat 57.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 10.2g
Cholesterol 15.9mg	0%
Sodium 4011.8mg	0%
Total Carbohydrate 234.2g	0%
Dietary Fiber 47.2g	0%
Total Sugars 39.9g
Protein 51.6g	0%

Vitamin D 0IU	0%
Calcium 466.7mg	0%
Iron 19.8mg	0%
Potassium 3724.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 12.4%

Carbs: 56.4%