Lentil Bolognese Stuffed Cabbage Rolls

Hey fellow food lovers! Nyla here, from Grill Drip, and I am absolutely bursting with excitement to share one of my all-time favorite comfort food creations with you. Get ready for something truly special because we’re diving headfirst into a dish that’s guaranteed to turn any meal into a flavor-packed fiesta: lentil bolognese stuffed cabbage rolls!

I remember the first time I experimented with this recipe. It was a late-night craving for something hearty, comforting, but with a twist. What started as a happy accident quickly transformed into a family favorite, and now I can’t wait to share my take on lentil bolognese stuffed cabbage rolls with you. These rolls are a symphony of Italian-inspired flavors wrapped in tender cabbage leaves, making them a perfect plant-based comfort food that’s both satisfying and healthy.

So, if you’re ready to ditch the same old weeknight dinners and embark on a flavor adventure that will leave your taste buds singing, then grab your apron and let’s get started. I promise this lentil bolognese stuffed cabbage rolls recipe will not disappoint. Let’s make some magic happen in the kitchen!

INGREDIENTS You Need

This lentil bolognese stuffed cabbage rolls ingredient list is all about bold flavors that actually work together! You can grab pretty much everything during your normal shopping trip, making this a super accessible weeknight winner. Here’s what you’ll need:

• 1 large head of cabbage: The base of our delicious rolls! Choose a firm head with tightly packed leaves.
• 1 tablespoon olive oil: For sautéing the veggies.
• 1 large onion, chopped: Adds a sweet and savory base to the bolognese.
• 2 cloves garlic, minced: Because no Italian-inspired dish is complete without garlic!
• 1 cup brown or green lentils, rinsed: The star of our plant-based filling.
• 1 (28-ounce) can crushed tomatoes: The foundation of our rich and flavorful sauce.
• 1 (15-ounce) can tomato sauce: Adds depth and thickness to the sauce.
• 1 cup vegetable broth: Helps to cook the lentils and create a delicious sauce.
• 1 teaspoon dried oregano: For that classic Italian flavor.
• 1/2 teaspoon dried basil: Complements the oregano perfectly.
• 1/4 teaspoon red pepper flakes (optional): For a little kick! I love adding extra for that extra kick!
• Salt and pepper to taste: Seasoning is key!
• 1/2 cup chopped fresh parsley: Adds freshness and a pop of color.
• 1/4 cup grated Parmesan cheese (optional): For a cheesy finish. If you’re keeping things vegan, nutritional yeast works great here!

No worries if you don’t have fresh parsley! I use dried parsley all the time in my lentil bolognese stuffed cabbage rolls, and it works perfectly. This lentil bolognese stuffed cabbage rolls gets its amazing taste from the combination of the lentils, crushed tomatoes, and those essential Italian herbs. This lentil bolognese sauce is the secret sauce.

And here’s my lentil bolognese stuffed cabbage rolls secret that takes it from good to incredible: a splash of balsamic vinegar at the end. It adds a touch of sweetness and acidity that balances out all the flavors. Trust me on this one!

Let’s Make Some!

This is my favorite part of making lentil bolognese stuffed cabbage rolls – watch the magic happen! These steps are super easy to follow, and before you know it, you’ll have a batch of these delicious rolls ready to devour.

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a knife. Place the whole cabbage head in the boiling water and cook for about 5-7 minutes, or until the outer leaves start to soften and become pliable. Carefully remove the cabbage from the pot and let it cool slightly. Gently peel off the softened leaves, one by one.
2. Make the Lentil Bolognese: While the cabbage is cooling, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
3. Add the Lentils and Sauce: Stir in the rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Your lentil bolognese stuffed cabbage rolls should smell absolutely incredible right now!
4. Assemble the Cabbage Rolls: Preheat your oven to 375°F (190°C). Lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the lentil bolognese mixture in the center of the leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to the top. Repeat with the remaining cabbage leaves and lentil bolognese.
5. Bake the Rolls: Arrange the lentil bolognese stuffed cabbage rolls in a baking dish, seam-side down. Pour any remaining lentil bolognese sauce over the rolls. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cabbage is tender and the sauce is bubbly.
6. Garnish and Serve: Sprinkle the chopped fresh parsley and grated Parmesan cheese (if using) over the lentil bolognese stuffed cabbage rolls before serving. Let them cool slightly before serving.

In my kitchen, this lentil bolognese stuffed cabbage rolls usually takes about an hour from start to finish, but it’s so worth it! Don’t worry if your lentil bolognese stuffed cabbage rolls looks a little messy – they’ll still taste incredible!

How to Serve Up This!

People literally do happy dances when this lentil bolognese stuffed cabbage rolls hits the table with a side of creamy polenta. I also love serving them with a simple green salad to balance out the richness of the rolls. This lentil bolognese stuffed cabbage rolls is perfect for those weeknight dinners that need to be special!

For a bolder flavor pairing, try serving these lentil bolognese stuffed cabbage rolls with a dollop of garlic aioli or a sprinkle of chili flakes for an extra kick. I’ve even experimented with a fusion variation, adding a drizzle of sriracha mayo for a spicy twist!

And speaking of creative leftover transformations, these lentil bolognese stuffed cabbage rolls are amazing the next day, sliced and pan-fried until crispy. They also make a fantastic addition to a hearty soup or stew.

This recipe is also great for vegan cabbage rolls, just leave out the parmesan topping or use a vegan parmesan alternative.

If you’re loving this comfort food twist, you’ll go crazy for my Cheesy Stuffed Chicken Rolls with Caramelized Onion. It’s another one of my weeknight winners that’s packed with flavor!

FAQs:

Here are some frequently asked questions about making lentil bolognese stuffed cabbage rolls, based on real cooking concerns and reader questions I’ve received. Let’s get these answered!

• Will kitchen newbies succeed with this lentil bolognese stuffed cabbage rolls? Absolutely! This recipe is very forgiving and easy to follow. Just take your time with each step, and don’t be afraid to experiment with the flavors.
• What if I mess up my lentil bolognese stuffed cabbage rolls? (Spoiler: it’ll still taste incredible!) Honestly, even if your rolls aren’t perfectly shaped or the sauce is a little too thick or thin, they’ll still be delicious. The flavors are so robust that minor imperfections won’t matter.
• How can I prep this lentil bolognese stuffed cabbage rolls for busy weeknights? You can make the lentil bolognese sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to assemble the rolls, simply reheat the sauce and proceed with the recipe.
• Can I freeze these lentil bolognese stuffed cabbage rolls? Yes! These rolls freeze beautifully. Assemble the rolls, place them in a freezer-safe container, and freeze for up to 2 months. When ready to eat, thaw them overnight in the refrigerator and bake as directed.
• What kind of lentils should I use? Brown or green lentils work best in this recipe. Red lentils tend to get too mushy.
• Can I use different vegetables in the lentil bolognese? Absolutely! Feel free to add chopped carrots, celery, or bell peppers to the sauce for extra flavor and nutrients.
• Is this recipe gluten-free? Yes, this lentil bolognese stuffed cabbage rolls recipe is naturally gluten-free.
• I want to try a different kind of cabbage. What would you recommend? Nappa Cabbage is also great for making cabbage rolls, as is savoy cabbage!
• Can I make this in a slow cooker? Yes you can! Prepare as normal, then instead of baking, cook on low in a slow cooker for 6 hours or high for 3.

I had a reader ask me this before. “Can I use Italian Sausage instead of Lentils?” While this recipe specifically calls for lentils to make it a plant-based comfort food, if you want meat, absolutely you can use sausage! If you want more cheap meal ideas, check out this Facebook group: Stuffed cabbage rolls with Italian sausage filling.

CONCLUSION:

This lentil bolognese stuffed cabbage rolls recipe brings me so much joy because it’s a perfect example of how you can create something incredibly flavorful and satisfying using simple, wholesome ingredients. It’s a dish that’s both comforting and exciting, and I love sharing it with friends and family.

My lentil bolognese stuffed cabbage rolls Flavor Secrets:

1. Don’t be afraid to experiment with the herbs and spices. A pinch of smoked paprika or a dash of balsamic glaze can take this dish to the next level.
2. Use high-quality canned tomatoes. The better the tomatoes, the better the sauce will taste.
3. Let the sauce simmer for as long as possible. The longer it simmers, the more the flavors will meld together.

Some delicious lentil bolognese stuffed cabbage rolls variations I’ve tested include adding a layer of creamy ricotta cheese between the cabbage leaves and the filling, topping the rolls with a sprinkle of breadcrumbs before baking, and serving them with a side of pesto. For a vegan version, I love topping them with a cashew-based parmesan cheese.

If you want a vegan version, here’s a good place to start: Absolute Best Vegan Cabbage Rolls! – The Cheeky Chickpea. Alternatively, you can check out this recipe for Vegan Cabbage Rolls With Tomato Sauce – Balkan Inspired: Vegan Cabbage Rolls With Tomato Sauce – Balkan Inspired.

Whether you’re making these lentil bolognese stuffed cabbage rolls for a cozy weeknight dinner or a special occasion, I encourage you to trust your taste buds, get creative in the kitchen, and most importantly, have fun! For more weeknight winners that don’t sacrifice on taste, check out my Sausage and Apple Stuffed Honeynut Squash!

I’m so excited for you to try this lentil bolognese stuffed cabbage rolls recipe and experience the delicious magic for yourself! Happy cooking, and remember, no bland food allowed at our table! 🔥💕 I know you will be able to create this healthy stuffed cabbage recipe. And if you want some more delicious bites, check out my Herb and Cheese Stuffed Puff Pastry Bites!

lentil bolognese stuffed cabbage rolls

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These hearty Lentil Bolognese Stuffed Cabbage Rolls are a comforting and flavorful plant-based take on a classic dish. Filled with a rich and savory lentil bolognese, they’re a satisfying and healthy meal perfect for a cozy night in.

• Author: Nyla
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 85 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: Italian-Inspired

Ingredients

Scale 1x2x3x

• 1 large head of cabbage
• 1 cup brown or green lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish
• Vegan Parmesan cheese, for serving (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the cabbage in the boiling water and cook for about 5-7 minutes, or until the outer leaves become tender and can be easily removed. Carefully remove the outer leaves, one at a time, and set aside to cool. Repeat until you have about 8-10 leaves. If the leaves are too thick, gently flatten the thickest part of the stem with a knife.
2. While the cabbage is cooking, prepare the lentil bolognese: Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery and cook until softened, about 5-7 minutes.
3. Add the lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the lentils are tender and the sauce has thickened.
4. Preheat oven to 375°F (190°C).
5. To assemble the cabbage rolls, place a cabbage leaf on a flat surface. Spoon about 1/2 cup of the lentil bolognese mixture onto the center of the leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to the top.
6. Place the stuffed cabbage rolls seam-side down in a baking dish.
7. Pour any remaining lentil bolognese sauce over the cabbage rolls.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cabbage rolls are heated through and slightly browned.
9. Garnish with fresh parsley and vegan Parmesan cheese (if using) before serving.

Notes

Serve with a dollop of vegan sour cream or a sprinkle of vegan Parmesan cheese for added flavor.