Name: Easy Cabbage Rolls
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Eastern European
Ingredients: 1 large head green cabbage; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry brown rice; 1/2 cup cooked lentils; 1 tablespoon tomato paste; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and pepper to taste; 1 1/2 cups canned crushed tomatoes; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1/4 cup water

Comforting and hearty, these Easy Cabbage Rolls are a wholesome take on a traditional favorite. I filled tender cabbage leaves with a satisfying mix of rice, lentils, and warm spices, then baked them in a tangy tomato sauce until perfectly soft and flavorful. This plant-based version delivers all the comfort without any meat, making it a great choice for a cozy, budget-friendly meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head green cabbage

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup dry brown rice

1/2 cup cooked lentils

1 tablespoon tomato paste

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 1/2 cups canned crushed tomatoes

Salt and pepper to taste

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1/4 cup water

Directions

I start by bringing a large pot of water to a boil and carefully removing 10–12 large leaves from the cabbage head. After blanching them for 2–3 minutes until they’re soft and flexible, I set them aside to drain.

Next, I heat olive oil in a skillet over medium heat. I sauté the onion until it turns translucent, which takes about 5 minutes, then stir in the garlic and cook for another minute.

Then I add the brown rice, lentils, tomato paste, smoked paprika, thyme, salt, and pepper. I give everything a good stir and let it cook for about 2 minutes, then take it off the heat.

For the sauce, I whisk together the crushed tomatoes, maple syrup, apple cider vinegar, and water in a small bowl. I pour half of this mixture into the bottom of a baking dish.

To assemble the rolls, I spoon about 2–3 tablespoons of filling onto each cabbage leaf, fold in the sides, and roll them up tightly. I place the rolls seam-side down in the baking dish and cover them with the remaining tomato sauce.

I bake them covered with foil at 375°F (190°C) for 45 minutes, then uncover and bake for an additional 10 minutes to let the tops get slightly caramelized.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 190 kcal per serving

Variations

Sometimes I like to switch things up by using quinoa instead of brown rice for a lighter texture. For extra richness, I might mix in chopped walnuts or mushrooms with the filling. If I’m in the mood for heat, I’ll add a pinch of chili flakes or a dash of hot sauce to the tomato mixture. This recipe is very adaptable depending on what I have on hand or the flavors I’m craving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. These cabbage rolls reheat beautifully in the microwave or oven. For best results, I cover them and reheat in the oven at 350°F (175°C) for 15–20 minutes. They also freeze well—just be sure to separate them with parchment paper and store in a freezer-safe container. I thaw overnight in the fridge before reheating.

FAQs

How do I keep the cabbage leaves from tearing?

I make sure to blanch the cabbage leaves just until they’re soft and pliable. If a leaf tears slightly, I overlap the tear when rolling—it still holds together well once baked.

Can I make these cabbage rolls ahead of time?

Yes, I often assemble them a day in advance and keep them covered in the fridge until ready to bake. This makes dinner prep so much easier on busy days.

What type of lentils should I use?

I usually go with brown or green lentils because they hold their shape well. Red lentils get too mushy for this filling.

Is there a way to make this dish oil-free?

Definitely. I skip the olive oil and sauté the onions in a splash of water or broth instead. It still turns out delicious and hearty.

Can I use red cabbage instead of green?

While I can use red cabbage, I find green cabbage is more tender and easier to roll after blanching. Red cabbage also has a stronger flavor and color that can slightly change the dish.

Conclusion

These Easy Cabbage Rolls are everything I want in a cozy, plant-based dinner—comforting, flavorful, and packed with nutrition. I love that they’re simple to make, freezer-friendly, and easily adaptable to whatever I have in my pantry. Whether I’m serving them fresh from the oven or enjoying leftovers the next day, this recipe always brings warmth and satisfaction to the table.

Recipe: