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
Scale
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
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
