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Quinoa Lentil Stuffed Cabbage Rolls

Roll up the world of flavours with this Quinoa Lentil Stuffed Cabbage Rolls. A medley of hearty quinoa, earthy lentils, and aromatic spices, wrapped in tender cabbage leaves. Each bite is a savoury embrace, promising a culinary adventure that tantalises taste buds and warms the soul.

Total Time
1 hours 15 min
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • For the Cabbage Rolls:
    1 large cabbage, leaves separated and blanched
    1 cup quinoa, rinsed and drained
    1/2 cup green lentils, rinsed and drained
    1 onion, finely chopped
    2 cloves garlic, minced
    1 can (400g) crushed tomatoes
    1 teaspoon ground cumin
    1 teaspoon paprika
    Salt and black pepper, to taste
    Fresh parsley, chopped, for garnish

    For the Tomato Sauce:
    1 can (400g) crushed tomatoes
    1 tablespoon olive oil
    1 teaspoon dried basil
    Salt and black pepper, to taste

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    25 min – 30 min

Goes Great with

      • Carefully remove the leaves from the cabbage, blanch them in boiling water for a few minutes until softened, then drain and set aside.
    1. Prepare the Filling:
      • In a medium saucepan, combine quinoa, lentils, chopped onion, minced garlic, crushed tomatoes, ground cumin, paprika, salt, and black pepper. Add water according to quinoa package instructions. Cook until quinoa and lentils are tender and the mixture is thick. Remove from heat and let it cool slightly.
    2. Roll the Cabbage Rolls:
      • Place a spoonful of the quinoa-lentil filling onto each cabbage leaf. Fold the sides of the leaf over the filling, then roll it tightly from the base to form a cabbage roll. Repeat with the remaining leaves and filling.
    3. Prepare the Tomato Sauce:
      • In a separate saucepan, heat olive oil. Add crushed tomatoes, dried basil, salt, and black pepper. Simmer for 10-15 minutes until the sauce thickens.
    4. Bake the Cabbage Rolls:
      • Preheat the oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls.
    5. Bake:
      • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cabbage rolls are heated through.
    6. Serve:
      • Remove from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.
    Pro Tips
    • Cabbage Selection: Choose a cabbage with large, flexible leaves for easy rolling.
    • Filling Enhancement: Add sautéed mushrooms or roasted bell peppers to the filling for an extra layer of flavor.
    • Perfect Rolling: Soften cabbage leaves by blanching them briefly in boiling water; this makes them pliable for easy rolling.
    • Freezing Option: Prepare extra rolls and freeze them individually for convenient, ready-to-bake meals.
    • Serve with Love: Pair the rolls with a dollop of Greek yogurt or a squeeze of lemon juice just before serving for a refreshing contrast.


Calories per Serving:
Approximately 350 kcal per serving. Indulge in the wholesome goodness of this Quinoa Lentil Stuffed Cabbage Rolls, where every bite embodies the essence of nourishing, plant-based delight.

Goes Great with