Baked Lentil and Rice Cabbage Rolls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 100 minutes pairs cooked brown lentils, cooked white rice, medium, grated carrot 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.

Prep: 45 min Cook: 55 min Serves 6 Ukrainian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Lentil and Rice Cabbage Rolls take to make?

Total time is about 100 minutes (45 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lentil and Rice Cabbage Rolls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked brown lentils from drying out.

Can I substitute ingredients in Baked Lentil and Rice Cabbage Rolls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lentil and Rice Cabbage Rolls for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lentil and Rice Cabbage Rolls vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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