A delightful twist on traditional cabbage rolls, Spiced Lentil Cabbage Rolls offer a vegetarian option packed with flavor and nutrients. Ideal for weeknight dinners and meal prep, these rolls are seasoned with aromatic spices that are sure to please. Perfect for those seeking a healthy and delicious meal, this recipe also avoids common allergens, making it accessible to a wide audience.
Cabbage rolls have been enjoyed across many cultures, each adding unique twists. This version combines lentils and spices, reflecting Mediterranean influences.
1 large green cabbage
1 cup cooked lentils
1/2 cup diced carrots
1/2 cup diced bell peppers
1/4 cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste
1/2 cup vegetable broth
1/4 cup chopped fresh parsley
1. Preheat your oven to 350°F (175°C).
2. Carefully remove 10-12 large leaves from the cabbage, blanch them in boiling water for 2 minutes, then set aside.
3. In a skillet, heat olive oil over medium heat and sauté onions, garlic, carrots, and bell peppers until tender.
4. Stir in the tomato paste, cumin, paprika, turmeric, salt, and pepper, cooking for another minute.
5. Add the cooked lentils to the skillet and mix well, then remove from heat and stir in chopped parsley.
6. Lay a cabbage leaf flat and place a few tablespoons of the lentil mixture at the base, then roll up tightly, tucking in the sides.
7. Place the rolls seam-side down in a baking dish and pour vegetable broth over them.
8. Cover the dish with aluminum foil and bake for 30 minutes, until the cabbage is tender and the rolls are heated through.
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days.
To reheat, place cabbage rolls in a microwave-safe dish and heat on high for 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.
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