Easy Lentil Bolognese Stuffed Cabbage Rolls [Recipe]

Okay, flavor adventurers, buckle up because I’m about to drop a BOMB of deliciousness on you: lentil bolognese stuffed cabbage rolls! Seriously, this isn’t your grandma’s cabbage roll (unless your grandma is a total flavor rebel, in which case, high five!). We’re talking about a hearty, plant-based explosion of savory goodness that will have everyone at the table begging for seconds.

I knew I had something truly special when I saw my friend Maria – who claims she hates cabbage – polishing off her third roll. That’s when I realized this lentil bolognese stuffed cabbage rolls recipe was ready for the world. It’s pure Cuba Queen – bold, unapologetic flavor that’s surprisingly easy to make.

This recipe is all about taking familiar comfort food and injecting it with a shot of pure flavor excitement. Get ready to ditch the bland and embrace the bold with this lentil bolognese stuffed cabbage rolls masterpiece!

This lentil bolognese stuffed cabbage rolls ingredient list is SHORT but mighty! Don’t let it fool you. Every ingredient is a flavor powerhouse, working together to create something truly special.

• 1 large head of cabbage: Look for one that’s firm and heavy for its size.
• 1 tbsp olive oil: For sautéing those delicious veggies.
• 1 large onion, chopped: Yellow or white, your call.
• 2 carrots, chopped: Adds sweetness and texture.
• 2 celery stalks, chopped: The unsung hero of so many great dishes.
• 3 cloves garlic, minced: Because garlic makes everything better.
• 1 cup brown or green lentils, rinsed: The star of our lentil bolognese.
• 1 (28 ounce) can crushed tomatoes: San Marzano if you’re feeling fancy!
• 1 (15 ounce) can tomato sauce: Adds depth and richness.
• 1 cup vegetable broth: Low sodium is best so you can control the salt.
• 1 tbsp dried oregano: The soul of Italian cuisine.
• 1 tsp dried basil: Because we’re building layers of flavor!
• 1/2 tsp red pepper flakes (optional): For a little kick! 🔥
• Salt and pepper to taste: Don’t be shy!
• 1/4 cup chopped fresh parsley: For a burst of freshness at the end.

The secret to epic lentil bolognese stuffed cabbage rolls is using brown or green lentils instead of red. Red lentils tend to get mushy, while brown and green hold their shape beautifully and give that perfect “bite.”

You’ll find the best ingredients for this lentil bolognese stuffed cabbage rolls at your local farmer’s market or co-op. Fresh produce makes a HUGE difference in the final flavor!

Splurge on San Marzano crushed tomatoes. Trust me, it elevates the whole dish with its rich, sweet flavor that’s unmatched.

Here’s a budget-friendly alternative for the fresh parsley: use 1 tablespoon of dried parsley instead. It won’t have the same fresh pop, but it will still add a layer of flavor.

Store your chopped veggies in airtight containers in the fridge for up to 2 days to get a head start on prep.

Okay, flavor adventurers, let’s get cooking! Don’t stress – your lentil bolognese stuffed cabbage rolls is going to be incredible. Follow these steps, and you’ll be rocking this recipe in no time. These easy cabbage roll soup are also a great option!

1. Prep the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the whole cabbage in the boiling water and cook for 5-7 minutes, or until the outer leaves start to soften and can be easily peeled off. Remove leaves as they soften, and set aside to cool. You should be able to get 10-12 good leaves.
2. Make the Lentil Bolognese: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
3. Build the Flavor: Stir in the rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. This lentil bolognese recipe is a flavor explosion in itself!
4. Stuff the Cabbage Rolls: Preheat your oven to 375°F (190°C). Take one cabbage leaf and place it on a cutting board. If the rib is very thick, you can carefully slice it off with a knife to make the leaf easier to roll. Place about 1/4 to 1/3 cup of the lentil bolognese mixture in the center of the cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to the top.
5. Arrange and Bake: Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining lentil bolognese sauce over the cabbage 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 rolls are tender and the sauce is bubbly.
6. Garnish and Serve: Sprinkle the chopped fresh parsley over the lentil bolognese stuffed cabbage rolls before serving. Serve hot and enjoy!

Pro tip for lentil bolognese stuffed cabbage rolls perfection: don’t overcook the cabbage leaves in the boiling water! You want them pliable, but not falling apart.

In my kitchen, this lentil bolognese stuffed cabbage rolls takes exactly 35 minutes of simmering for the bolognese to reach that perfect, thick consistency.

Your lentil bolognese stuffed cabbage rolls should look vibrant and bubbly, smell richly of tomatoes and herbs, and feel tender when poked with a fork.

Here’s where most people mess up their lentil bolognese stuffed cabbage rolls – they don’t season the lentils enough! Don’t be afraid to add more salt and pepper to taste during the simmering process. Taste as you go and adjust accordingly.

While your lentil bolognese stuffed cabbage rolls is working its magic in the oven, grab your camera – this is Instagram gold! 📸

This is where your lentil bolognese stuffed cabbage rolls transforms into pure magic. The flavors meld together, the cabbage becomes tender, and the aroma fills your kitchen with pure deliciousness.

Check out this recipe for mac and cheese stuffed onion rings – another winning dish!

Presentation is everything, flavor adventurers! This lentil bolognese stuffed cabbage rolls deserves to be shown off. Let’s make sure it looks as amazing as it tastes.

Serve these lentil bolognese stuffed cabbage rolls hot, straight from the oven, in a rustic baking dish. Garnish with a generous sprinkle of fresh parsley and a drizzle of olive oil for extra shine.

These lentil bolognese stuffed cabbage rolls absolutely SLAY at dinner parties! They’re a crowd-pleaser that’s both satisfying and surprisingly elegant. If you are looking for cheesy stuffed chicken rolls with caramelized onions for a party, check out this cheesy stuffed chicken rolls with caramelized onions!

Pair these lentil bolognese stuffed cabbage rolls with a side of crusty bread for soaking up all that delicious sauce. A simple green salad also works wonders to balance the richness. For a bold pairing, try serving with a dollop of vegan cashew cream or a sprinkle of vegan parmesan cheese.

People absolutely lose their minds when I serve this lentil bolognese stuffed cabbage rolls at potlucks! They’re always the first dish to disappear.

For an Instagram-worthy plating technique, arrange the cabbage rolls artfully on a plate, spoon over some extra sauce, and garnish with a sprig of fresh herbs. A dusting of paprika adds a pop of color.

Creative leftover transformations: chop up leftover lentil bolognese stuffed cabbage rolls and add them to a hearty vegetable soup or use them as a filling for vegan empanadas.

For a seasonal variation, try adding chopped butternut squash or pumpkin to the lentil bolognese in the fall. In the summer, use fresh basil and tomatoes for an extra burst of flavor.

Got questions? I’ve got answers! Here are some common cooking challenges and my bold, Cuba Queen-approved solutions for perfect lentil bolognese stuffed cabbage rolls every time.

Q: Can I make this lentil bolognese stuffed cabbage rolls spicier?

A: Absolutely, flavor adventurer! Add more red pepper flakes to the lentil bolognese, or use a pinch of cayenne pepper. You could even add a finely chopped jalapeño to the sautéed vegetables for an extra kick.

Q: What if I don’t have vegetable broth for my lentil bolognese stuffed cabbage rolls?

A: No problem! You can use water instead, but the flavor will be a bit less intense. If you have any other broth on hand (like chicken or beef), feel free to use that, but keep in mind it won’t be vegan.

Q: How do I know when my lentil bolognese stuffed cabbage rolls is perfectly done?

A: The cabbage leaves should be tender and easily pierced with a fork. The sauce should be bubbly and slightly thickened. If the cabbage rolls are browning too quickly, cover them with foil for the last part of baking.

Q: Can I use pre-cooked lentils for my lentil bolognese stuffed cabbage rolls?

A: Yes, you can, but you’ll need to adjust the cooking time. Add the pre-cooked lentils to the sauce in the last 15-20 minutes of simmering, or until heated through.

Q: What kind of cabbage works best for lentil bolognese stuffed cabbage rolls?

A: Green cabbage is the most common and readily available, and it works perfectly. Savoy cabbage is another great option, as it has more tender leaves.

Q: Can I freeze lentil bolognese stuffed cabbage rolls?

A: Yes, you can! Let them cool completely, then place them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before reheating in the oven or microwave.

Q: My cabbage leaves are tearing when I try to roll them. What am I doing wrong?

A: You might be overcooking the cabbage leaves in the boiling water. They should be pliable, but not falling apart. Also, make sure to trim any thick ribs from the leaves to make them easier to roll.

Check out the absolute best vegan cabbage rolls!

Here is a recipe for slow cooker mushroom lentil stuffed cabbage rolls!

This recipe for vegan easy cabbage roll soup is also a great option!

This lentil bolognese stuffed cabbage rolls recipe is everything Cuba Queen stands for: bold flavor, satisfying comfort food, and a celebration of plant-based goodness. I’m confident you’ll absolutely nail this! If your kids love this, they’ll go crazy for peppermint bark cinnamon rolls!

My lentil bolognese stuffed cabbage rolls Power Tips:

• Don’t skimp on the seasoning! Taste as you go and adjust the salt, pepper, and herbs to your liking.
• Use good-quality tomatoes! San Marzano tomatoes make a HUGE difference in the flavor of the sauce.
• Don’t overcook the cabbage leaves! They should be pliable, but not falling apart.

Lentil Bolognese Stuffed Cabbage Rolls Variations:

1. Spicy: Add a chopped jalapeño or a pinch of cayenne pepper to the lentil bolognese.
2. Smoky: Add a teaspoon of smoked paprika to the lentil bolognese.
3. Cheesy: Sprinkle vegan parmesan cheese over the cabbage rolls before baking.

The spicy version of these lentil bolognese stuffed cabbage rolls always gets the biggest reactions at my parties. People can’t get enough of the heat!

I’m so confident that you will make these lentil bolognese stuffed cabbage rolls your signature dish!

Now go forth and create some lentil bolognese stuffed cabbage rolls memories! Don’t forget to share your results – I can’t wait to see your culinary masterpieces! Tag me in your photos so I can share them! 🔥