Baked Lentil and Rice Cabbage Rolls

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender cabbage leaves wrapped around a savory lentil and rice filling, baked until golden and bubbly with a tomato sauce glaze. This Ukrainian-inspired vegetarian recipe, ready in about 100 minutes, pairs cabbage leaves, cooked brown lentils, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 large (from 1 medium head) cabbage leaves
• 1 cup cooked brown lentils
• 1/2 cup cooked white rice
• 1 medium, grated carrot
• 1/4 cup, finely chopped onion
• 2 tbsp olive oil
• 1 tsp, dried dill
• to taste salt
• to taste pepper
• 1 cup tomato sauce

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine cooked lentils, cooked rice, grated carrot, and chopped onion. Add dried dill, salt, and pepper, mixing until well incorporated.
2. Step 2: Place a cabbage leaf on a flat surface with the stem end at the bottom. Spoon 1/4 cup of the filling onto the center of the leaf, then fold the sides over the filling and roll up tightly.
3. Step 3: Place the rolled cabbage in a greased 9x13-inch baking dish, seam-side down. Repeat with remaining leaves and filling. Pour tomato sauce over the top of the rolls.
4. Step 4: Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes, or until the sauce is bubbly and the rolls are golden.