Lentil Bolognese Stuffed Cabbage Rolls Recipe

Lentil Bolognese Stuffed Cabbage Rolls Recipe

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Lentil Bolognese Stuffed Cabbage Rolls Recipe Save

Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

There’s something deeply nostalgic about cabbage rolls. Growing up, I remember my grandmother simmering a big pot of stuffed cabbage on the stove, filling the whole house with that rich, savory aroma that made everyone gravitate toward the kitchen.

Back then, her version was hearty and delicious — but made with ground meat and rich tomato sauce. When I became vegetarian, I missed those comforting flavors… until I discovered Lentil Bolognese Stuffed Cabbage Rolls Recipe.

This version keeps all the soul and satisfaction of the classic but swaps the meat for protein-packed lentils, fresh vegetables, and a robust tomato-herb sauce. The result? A cozy, flavor-packed meal that’s just as filling — and arguably even better.

Whether you’re vegetarian, vegan, or just looking to enjoy more plant-based meals, these Lentil Bolognese Stuffed Cabbage Rolls Recipe make the perfect centerpiece for any dinner table.

 

Do you want more recipes?

 

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Lentil Bolognese Stuffed Cabbage Rolls Recipe (2025)

 

Ingredients You’ll Need

 

These simple, wholesome ingredients come together to make an incredibly flavorful and nourishing Lentil Bolognese Stuffed Cabbage Rolls Recipe.

 

For the Lentil Bolognese Filling

 

  • 1 cup dry brown or green lentils (rinsed and drained)
  • 2 ½ cups vegetable broth (or water)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 carrot, finely grated or diced
  • 1 celery stalk, finely diced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 ½ cups crushed tomatoes or tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika (optional but adds depth)
  • Salt and pepper to taste

 

For the Cabbage Rolls

 

  • 1 large green cabbage (about 10–12 large leaves)
  • ½ cup cooked rice or quinoa (optional, for extra texture)
  • ½ teaspoon olive oil (for brushing)

 

For the Tomato Sauce

 

  • 1 ½ cups tomato passata or crushed tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon chili flakes (optional)
  • 1 teaspoon sugar (to balance acidity)
  • Salt and black pepper, to taste

 

Optional Garnishes

 

  • Fresh parsley or basil
  • Vegan Parmesan or nutritional yeast
  • A drizzle of extra virgin olive oil

 

How to Make Lentil Bolognese Stuffed Cabbage Rolls Recipe

 

Ready to get started? Don’t worry — this Lentil Bolognese Stuffed Cabbage Rolls Recipe might look impressive, but it’s surprisingly simple. The key is to break it down into three parts: making the lentil Bolognese, prepping the cabbage, and assembling the rolls.

 

Step 1: Cook the Lentils

 

  1. In a medium saucepan, bring lentils and vegetable broth to a boil.
  2. Reduce heat to low, cover, and simmer for 20–25 minutes until the lentils are tender but not mushy.
  3. Drain any excess liquid and set aside.

 

Step 2: Make the Lentil Bolognese Filling

 

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the diced onion, carrot, and celery. Sauté for 5–6 minutes until softened and lightly golden.
  3. Stir in garlic and tomato paste. Cook for another minute until fragrant.
  4. Add cooked lentils, crushed tomatoes, oregano, basil, smoked paprika, salt, and pepper.
  5. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  6. Stir in cooked rice or quinoa (if using) and set aside to cool slightly.

 

Step 3: Prepare the Cabbage Leaves

 

  1. Bring a large pot of salted water to a boil.
  2. Carefully remove 10–12 large outer cabbage leaves, trying not to tear them.
  3. Boil the leaves for about 2–3 minutes until just pliable.
  4. Immediately transfer to a bowl of ice water to stop the cooking.
  5. Drain and pat dry with a clean towel.
  6. Use a knife to trim the thick vein at the base of each leaf to make rolling easier.

 

Step 4: Assemble the Stuffed Cabbage Rolls

 

  1. Lay one cabbage leaf flat on a cutting board.
  2. Place about 2–3 tablespoons of the lentil Bolognese mixture near the stem end.
  3. Fold the sides of the leaf over the filling, then roll up tightly, like a burrito.
  4. Repeat with remaining leaves and filling.

 

Step 5: Prepare the Tomato Sauce

 

  1. In a saucepan, heat olive oil over medium heat.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in crushed tomatoes, chili flakes (if using), sugar, salt, and pepper.
  4. Simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens.

 

Step 6: Bake or Simmer the Rolls

 

Option 1 – Bake (for a roasted flavor):

 

  1. Preheat the oven to 375°F (190°C).
  2. Spread a thin layer of tomato sauce in a baking dish.
  3. Arrange cabbage rolls seam-side down.
  4. Pour remaining sauce over the top.
  5. Cover with foil and bake for 35–40 minutes until bubbly and tender.

 

Option 2 – Simmer (for a classic stovetop finish):

 

  1. Place cabbage rolls seam-side down in a deep pot.
  2. Pour tomato sauce over the rolls, cover, and simmer on low heat for 30–40 minutes.

Either method works beautifully — the baked version gives you slightly caramelized edges, while the stovetop one stays saucy and tender.

 

How to Serve Lentil Bolognese Stuffed Cabbage Rolls Recipe

 

This Lentil Bolognese Stuffed Cabbage Rolls Recipe is a full meal on its own, but you can elevate your presentation with simple sides and garnishes.

 

Serving Ideas

 

  • Serve 2–3 rolls per person, spooning extra tomato sauce over the top.
  • Garnish with fresh parsley or basil for color and freshness.
  • Add a sprinkle of vegan Parmesan or nutritional yeast for a cheesy finish.
  • Serve alongside crusty bread, mashed potatoes, or a light green salad.

For a cozy dinner, I love serving these rolls with a side of garlic-roasted vegetables and a glass of red wine or sparkling water with lemon.

 

Tips for Perfect Lentil Bolognese Stuffed Cabbage Rolls Recipe

 

  1. Don’t overcook the cabbage leaves. They should be soft enough to roll but still sturdy.
  2. Cool the lentil mixture before rolling. Warm filling can tear the leaves.
  3. Trim the stem vein. This makes rolling easier and prevents cracking.
  4. Use a toothpick to secure rolls (optional). Especially if your leaves are small.
  5. Let them rest after cooking. The flavors deepen as they sit, and they’re even better the next day.
  6. Adjust sauce consistency. If it’s too thick, add a splash of vegetable broth.

 

Variations To Try

 

Once you’ve mastered the basic recipe, there are endless ways to make this Lentil Bolognese Stuffed Cabbage Rolls Recipe your own.

 

1. Vegan Cabbage Rolls

 

The base recipe is already vegan, but you can enrich the sauce with coconut milk or cashew cream for a creamier texture.

 

2. Spicy Version

 

Add extra chili flakes or a pinch of cayenne to the lentil filling for a bit of heat.

 

3. Mediterranean Style

 

Mix in chopped sun-dried tomatoes, olives, and a sprinkle of feta (or vegan feta) for a bright, tangy twist.

 

4. Gluten-Free

 

Ensure your tomato paste and broth are gluten-free and use rice or quinoa instead of bulgur or couscous.

 

5. Red Lentil Shortcut

 

Use red lentils for a quicker-cooking filling. They’ll break down more, creating a softer, saucier texture — perfect if you prefer a smoother Bolognese.

 

6. Make It in a Casserole

 

Skip rolling altogether! Layer the cabbage leaves and lentil mixture in a baking dish like lasagna for a deconstructed version.

 

FAQs

 

1. Can I use canned lentils instead of dry?

 

Yes! Drain and rinse 2 ½ cups of canned lentils and skip the boiling step. Just add them directly to the sauce and simmer briefly.

 

2. What type of cabbage works best?

 

Green cabbage is classic, but you can also use Savoy cabbage for softer, prettier leaves or Napa cabbage for a lighter version.

 

3. Can I make this Lentil Bolognese Stuffed Cabbage Rolls Recipe ahead of time?

 

Definitely! You can assemble them a day ahead, refrigerate, and bake when ready. Perfect for dinner parties or meal prep.

 

4. How do I store leftovers?

 

Store cooled cabbage rolls in an airtight container with sauce for up to 4 days in the fridge.

To reheat: Microwave or bake covered until warmed through.

 

5. Can I freeze this Lentil Bolognese Stuffed Cabbage Rolls Recipe?

 

Yes! Freeze them cooked or uncooked for up to 3 months.
To reheat, thaw overnight in the fridge and bake covered at 350°F until hot.

 

6. What can I serve with stuffed cabbage rolls?

 

They’re great with mashed potatoes, polenta, or crusty bread to soak up the sauce. A light cucumber salad or coleslaw also adds a refreshing contrast.

 

7. Can I use red cabbage?

 

You can, but note that red cabbage is firmer and has a slightly different flavor. It also gives the rolls a vibrant, purple hue!

 

Nutritional Benefits

 

These Lentil Bolognese Stuffed Cabbage Rolls Recipe is as nourishing as it is delicious.

  • Lentils: High in protein, iron, and fiber to keep you full and energized.
  • Cabbage: Rich in vitamin C, K, and antioxidants.
  • Tomatoes: Packed with lycopene and vitamin A for heart and skin health.
  • Olive oil: Adds healthy fats and enhances flavor.

This Lentil Bolognese Stuffed Cabbage Rolls Recipe is low in fat, high in nutrients, and fully plant-powered — making it an ideal choice for healthy comfort food.

 

Perfect Pairings

 

If you’re setting the mood for a cozy dinner, try these pairings:

  • Drink: A glass of Chianti, Merlot, or sparkling water with lemon.
  • Side Dish: Roasted root vegetables or garlic mashed potatoes.
  • Dessert: Finish with vegan chocolate mousse or apple crisp for a sweet ending.

 

Final Thoughts

 

If you’re craving a comforting, wholesome meal that satisfies both your taste buds and your body, this Lentil Bolognese Stuffed Cabbage Rolls Recipe is the answer. It’s hearty enough for meat-lovers, nourishing enough for health-conscious eaters, and beautiful enough for special occasions.

Each bite of this Lentil Bolognese Stuffed Cabbage Rolls Recipe is a little bundle of joy—tender cabbage, rich lentil filling, and tangy tomato sauce, coming together in perfect harmony. It’s a dish that brings warmth to your kitchen and comfort to your soul.

I often make a big batch on Sunday, enjoy some for dinner, and freeze the rest for busy nights. Every time I reheat a roll, it reminds me of home — those comforting family dinners, now with a modern, plant-based twist.

So, roll up your sleeves (literally!) and give this Lentil Bolognese Stuffed Cabbage Rolls Recipe a try. You’ll fall in love with how easy, nutritious, and satisfying these cabbage rolls are.

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