If you’ve been looking for a comforting, hearty meal that’s also packed with plant-based goodness, you’re going to love this Lentil Bolognese Stuffed Cabbage Rolls Recipe. I absolutely love how the tender cabbage leaves hug this rich, savory lentil bolognese filling—it’s like getting a warm hug in every bite. Whether you’re serving a family dinner or prepping for a cozy weekend meal, this recipe is a true winner.

What makes this Lentil Bolognese Stuffed Cabbage Rolls Recipe so special is how it transforms humble ingredients into something surprisingly elegant and satisfying. When I first tried making cabbage rolls with lentils, I was blown away by the flavor depth and texture contrast—it’s a fantastic vegetarian twist on a classic comfort food. You’ll find that it’s pretty simple to pull together, and the leftovers taste even better the next day.

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Why You’ll Love This Recipe

Hearty and Healthy: Lentils provide protein and fiber, making these rolls nourishing and filling.
Vegetarian Comfort Food: A delicious meat-free twist on a classic that even meat lovers rave about.
Make-Ahead Friendly: You can prepare these in advance and enjoy leftovers packed with flavor.
Simple Ingredients: Uses pantry staples and fresh cabbage, no specialty groceries needed.

Two stuffed cabbage rolls sit side by side on a white plate, each wrapped in soft, translucent cabbage leaves with a warm, light brown and greenish tint. They are topped with a layer of smooth, shiny reddish-orange sauce that glistens under the light. The cabbage rolls rest on a bed of cooked brown rice, which looks fluffy with some rice grains lightly coated in the sauce. A small piece of cabbage sits near the bottom edge of the plate. A silver fork with textured handle lays on the right side of the plate, partly touching the cabbage and rice. The plate sits on a beige cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together to keep things wholesome and delicious. When I shop for this, I look for a firm, fresh head of cabbage and quality lentil bolognese—homemade or store-bought both work well.

Lentil Bolognese: This is the heart of the filling; I like to use a thick, well-seasoned lentil bolognese for robust flavor.
Cabbage: A fresh, firm head with large leaves makes rolling easy and keeps the rolls intact during cooking.
Tomato Soup (canned): Acts as a flavorful, slightly sweet sauce that keeps the rolls moist and tender.
Brown Rice: Perfect as a comforting base to serve the cabbage rolls on, adding a nutty, wholesome note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Lentil Bolognese Stuffed Cabbage Rolls Recipe depending on what’s in season or what my family’s craving. Feel free to play around with different spices or add-ins to make it your own.

Spiced-Up Version: Add a pinch of smoked paprika or chili flakes to your lentil bolognese for a subtle smoky heat. My family goes crazy for this kick!
Cheesy Twist: Sprinkle some grated vegan or regular parmesan into the filling before rolling for an extra layer of indulgence.
Greens Upgrade: Mix in finely chopped spinach or kale into the lentil filling for added nutrients and color.
Gluten-Free Adaptation: Just double-check your tomato soup and lentil sauce labels—they’re usually safe, and brown rice is already gluten-free.

How to Make Lentil Bolognese Stuffed Cabbage Rolls Recipe

Step 1: Soften the Cabbage Leaves

Start by preheating your oven to 375°F. To make those cabbage leaves pliable and easy to roll, I microwave the whole head for about 5 minutes, then continue heating in 2-minute bursts until the leaves are soft enough to peel off without tearing. You want the leaves bendy but not mushy. If you don’t have a microwave, steaming the cabbage in boiling water for about 5 minutes works just as well.

Step 2: Prepare Your Baking Dish

Pour just enough tomato soup to lightly coat the bottom of your dutch oven or baking dish. I use my big Le Creuset dutch oven so I can warm the rolls on the stove before baking, which helps the sauce bubble up nicely. If you’re using a casserole dish, you can skip that step and just bake covered.

Step 3: Fill and Roll the Cabbage Leaves

Warm your lentil bolognese filling on the stovetop so it’s easier to scoop and spread. Use about ¼ to ⅓ cup of filling per leaf depending on size. Roll each leaf by folding the bottom up halfway, tucking in the sides as you go, and rolling tightly to seal the filling inside. It takes a couple of tries to get the hang of this, but once you do, it’s satisfying work!

Step 4: Arrange Rolls and Add Sauce

Place the stuffed rolls seam-side down in your pot or dish. If you need two layers, pour about half a cup of tomato soup over the bottom layer before adding the second batch of rolls. Finish by pouring any remaining tomato soup on top. This keeps everything nice and moist while baking.

Step 5: Bake Until Tender and Bubbling

If you’re using a dutch oven, cover it with the lid, put it on the stovetop over high heat for 5 minutes until the sauce bubbles, then transfer to the oven. Bake for 35-40 minutes until the rolls puff up and the cabbage leaves turn translucent. For a baking dish, cover tightly with foil and bake for 40-50 minutes. The timing can vary slightly, so keep an eye on that golden bubbling sauce!

Step 6: Serve and Enjoy

Serve your lentil bolognese stuffed cabbage rolls hot, spooned over a bed of fluffy brown rice with extra tomato sauce ladled on top. It’s pure comfort in every forkful, and I swear my family can’t get enough.

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Pro Tips for Making Lentil Bolognese Stuffed Cabbage Rolls Recipe

Microwave for Easy Rolling: Heating the cabbage head whole in the microwave is a game-changer – it makes peeling the leaves so much easier and cleaner.
Don’t Overfill the Rolls: Using about ¼ to ⅓ cup filling per leaf ensures the cabbage rolls hold together without bursting while baking.
Layer Sauce in Between: Adding tomato soup between layers keeps the rolls moist and adds extra flavor without making things soggy.
Let It Rest Before Serving: Giving the casserole 10 minutes to cool helps the rolls set and makes them easier to serve without falling apart.

How to Serve Lentil Bolognese Stuffed Cabbage Rolls Recipe

Lentil Bolognese Stuffed Cabbage Rolls Recipe - Recipe Image

Garnishes

I usually top these cabbage rolls with a sprinkle of fresh parsley or basil for brightness. A dollop of tangy vegan sour cream or plain Greek yogurt can also add a lovely creamy contrast to the savory tomato sauce. I’ve found these little touches really elevate the dish in a simple way.

Side Dishes

Because these rolls are filling on their own, I like to keep sides light. A crisp green salad with lemon vinaigrette or some roasted root vegetables complements the flavors beautifully. Sometimes, I add a side of garlic bread for a more indulgent, dinner-party vibe.

Creative Ways to Present

For special occasions, I arrange the stuffed cabbage rolls in a spiral pattern on a large serving platter and garnish with fresh herbs and a drizzle of extra virgin olive oil. It looks stunning and feels festive. I also like bundling a few rolls and tying them with chive stems for a personal touch at the table.

Make Ahead and Storage

Storing Leftovers

I let the rolls cool completely, then store them in an airtight container in the fridge for up to 4 days. This Lentil Bolognese Stuffed Cabbage Rolls Recipe tastes fantastic reheated, and the flavors actually deepen overnight.

Freezing

If you want to freeze leftovers, I recommend portioning the rolls individually or in pairs, wrapping tightly in plastic wrap then foil before popping into the freezer. When thawed, the texture stays surprisingly good, and it’s a lifesaver for busy weeks.

Reheating

I usually reheat these in a covered dish in the oven at 350°F until warmed through or gently on the stovetop with a splash of water to keep the sauce saucy. Avoid the microwave if you want to keep the cabbage leaves from getting too soggy.

FAQs

Can I use other types of cabbage for this recipe?

Yes! While green cabbage works best due to its sturdy leaves, you can also try savoy cabbage for a more delicate texture or even Napa cabbage, though the leaves are thinner and might require gentler handling.
How do I make lentil bolognese from scratch?

A simple lentil bolognese combines cooked lentils with sautéed onions, garlic, carrots, tomatoes, and herbs simmered until thick and flavorful. Using red or brown lentils works well, and seasoning with oregano, basil, and a splash of red wine or balsamic vinegar adds richness.
Can I prepare this recipe vegan?

Absolutely! Just be sure to use vegan-friendly tomato soup and brown rice, and steer clear of any dairy supplements like cheese. The recipe is naturally plant-based once those swaps are ensured.
Why should I microwave the cabbage instead of boiling?

Microwaving the whole head softens the leaves evenly and quickly, making them much easier to peel without ripping. Boiling works too but can sometimes make the leaves waterlogged or too soft if not careful.

Final Thoughts

I truly hope you give this Lentil Bolognese Stuffed Cabbage Rolls Recipe a try—it’s such a rewarding dish that’s both nourishing and comforting. I remember making it for the first time on a chilly evening and how it filled our kitchen with the most inviting aromas. If you’re looking to impress family or just enjoy a plateful of cozy, veggie-packed goodness, this recipe is a total keeper. Trust me, once you master it, you’ll be making it again and again!

Lentil Bolognese Stuffed Cabbage Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 67 reviews

Author: Jessica
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Vegetarian American
Diet: Vegetarian

Print Recipe

Description

Lentil Bolognese Stuffed Cabbage Rolls are a hearty and nutritious vegetarian dish featuring pliable cabbage leaves filled with savory lentil bolognese, baked to perfection and served over brown rice with tomato soup sauce. This comforting recipe combines the richness of lentils and tomatoes with the wholesome goodness of cabbage and rice, making for a delicious and satisfying meal.

Ingredients

Filling and Sauce

3 to 4 cups prepared lentil bolognese
1, 18.5 ounce can tomato soup (about 2 cups)

Main

1 large head cabbage
3 cups prepared brown rice

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Instructions

Prepare the cabbage leaves: Preheat oven to 375°F. Place the whole cabbage in the microwave and heat on high for 5 minutes. Then continue microwaving in 2-minute increments, for up to 10 minutes total, until the leaves become very pliable and can be easily separated from the head.
Arrange the cooking vessel: Pour enough tomato soup into a large dutch oven or baking dish to lightly coat the bottom. Warm the lentil bolognese filling on the stovetop to make it easier to handle and flavorful.
Fill and roll cabbage leaves: Take one pliable cabbage leaf at a time and fill it with about ¼ cup to ⅓ cup of lentil bolognese. Roll the leaf starting from the bottom halfway up, then tuck the sides inward and continue rolling until fully closed. Place each stuffed leaf seam side down in the pot or baking dish. For two layers, pour about half a cup of tomato soup over the bottom layer before adding the second layer. After finishing all rolls, pour the remaining tomato soup on top.
Cook the cabbage rolls: If using a dutch oven, cover with a lid and heat on the stovetop over high heat for approximately 5 minutes until the tomato sauce bubbles. Then transfer to the oven and bake for 35 to 40 minutes, until rolls puff up and leaves become translucent. If using a baking dish, cover tightly with tinfoil and bake directly in the oven for 40 to 50 minutes.
Serve: Plate the cooked cabbage rolls over a scoop of prepared brown rice and spoon additional tomato sauce over the top. Allow leftovers to cool completely before storing in the refrigerator.

Notes

If you prefer cabbage rolls with extra sauce, increase the tomato soup by an additional cup.
Alternatively, steam the cabbage in boiling water for about 5 minutes instead of microwaving for pliability.
The recipe uses a 7.25-quart Le Creuset dutch oven that allows heating on stovetop before baking. If using a baking dish like a 9 x 13-inch glass casserole, skip the stovetop heating step and add about 10 minutes to the oven cooking time.

Nutrition

Serving Size: 1 stuffed cabbage roll with ½ cup brown rice
Calories: 320 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg