These Savoy Cabbage Rolls with Lentils are the kind of cozy meal that feels simple, filling, and homemade in the best way. The cabbage leaves turn soft in the oven, the lentil and rice filling soaks up the tomato, herbs, and vegetables, and the sauce keeps everything tender instead of dry.

It’s a great meatless cabbage rolls recipe when you want something hearty enough for dinner, but still made with everyday ingredients you probably already have around.

Ingredients

For the Lentil Filling

• 1 tablespoon olive oil
• 1/2 onion, finely diced
• 1 celery stalk, finely diced
• 1 carrot, finely diced
• 1 garlic clove, minced
• 1 teaspoon tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 1/4 cups brown lentils, soaked overnight and drained
• 1 1/2 cups tomato passata
• 2 cups water
• 1/4 cup long grain rice
• Salt and black pepper, to taste
• Chopped parsley, for serving

For the Cabbage Rolls

• 1 large Savoy cabbage, about 12 large leaves
• 14 oz canned diced tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 cup water
• Salt and black pepper, to taste

Optional for Serving

• Sour cream or Greek yogurt
• Chopped walnuts
• Extra parsley

Instructions

Prepare the Lentils

• Place the dried lentils in a bowl and cover them with plenty of water. Let them soak overnight, then drain before cooking.

Make the Lentil Filling

• Heat the olive oil in a large skillet over medium-low heat. Add the onion, celery, and carrot, and cook for 5 to 8 minutes, stirring often, until the vegetables soften.
• Add the garlic, tomato paste, thyme, oregano, and bay leaf. Cook for 1 to 2 minutes, just until the tomato paste darkens slightly and the herbs become fragrant.
• Stir in the drained lentils, tomato passata, and water. Cover the skillet, lower the heat, and simmer for 20 minutes.
• Add the rice, stir well, then cover again and cook for another 20 to 30 minutes, or until both the lentils and rice are tender. If the mixture gets too dry before they are cooked, add a splash of water. Remove the bay leaf, then season with salt and black pepper. Let the filling cool slightly before rolling.

Prepare the Cabbage Leaves

• Bring a large pot of water to a boil. Add the Savoy cabbage leaves and blanch them for about 30 seconds, just until they soften enough to roll.
• Transfer the leaves to a bowl of cold water, then drain them well. Using a small knife, carefully shave down or remove the thick center rib from each leaf, keeping the leaves whole.

Roll the Cabbage

• Place one cabbage leaf on a board. Add about 2 generous tablespoons of lentil filling near the base of the leaf. Fold in the sides, then roll it up tightly, like a burrito. Repeat with the remaining leaves and filling.

Bake the Rolls

• Preheat the oven to 410°F (210°C). Add the diced tomatoes, oregano, olive oil, water, salt, and black pepper to a deep 10 x 12-inch baking dish. Stir to combine.
• Arrange the cabbage rolls seam-side down over the tomato sauce in a single layer. Drizzle lightly with olive oil, then cover the dish with foil.
• Bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cabbage is tender and the sauce is bubbling around the edges.

Serve

• Spoon some of the tomato sauce onto each plate and add the Savoy cabbage rolls on top. Finish with chopped parsley, and add sour cream, Greek yogurt, or chopped walnuts if you like.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes

Love how cozy these cabbage rolls turned out? Pin the image below so the recipe is right there when you’re ready to make them.

Video Recipe

Tips for the Best Savoy Cabbage Rolls with Lentils

Don’t skip soaking the lentils. It helps them cook more evenly and keeps the filling from taking too long on the stove.

Cook the tomato paste for a minute or two before adding the lentils. This small step makes the filling taste richer and less flat.

The lentil filling should be thick, not soupy. If it looks too wet, cook it uncovered for a few extra minutes before rolling.

Let the filling cool slightly before adding it to the cabbage leaves. Hot filling can make the leaves softer and harder to handle.

Shave down the thick rib on each cabbage leaf instead of cutting too much away. This makes the leaves easier to fold without tearing.

Place the cabbage rolls seam-side down in the baking dish. This helps them stay closed while they bake.

Keep the rolls in a single layer if possible, so they cook evenly and soak up the tomato sauce.

Can I Use Regular Cabbage Instead of Savoy Cabbage?

Yes, regular green cabbage works too. The leaves are thicker than Savoy cabbage, so blanch them for 2 to 4 minutes, or until they are flexible enough to roll. Trim or shave down the thick center rib before adding the filling.

Savoy cabbage is a little softer and easier to work with, but both options taste good once baked in tomato sauce.

How to Store Cabbage Rolls

Let the cabbage rolls cool completely, then transfer them to an airtight container with the tomato sauce. Store in the refrigerator for up to 4 days.

The flavor gets even better after the rolls sit for a few hours, so this is a great make-ahead dinner.

How to Reheat

Reheat cabbage rolls in a covered baking dish at 350°F until warmed through. Add a splash of water or extra tomato sauce if the sauce looks too thick.

For a quicker option, reheat individual portions in the microwave until hot, spooning some sauce over the top before serving.

Can You Freeze Lentil Cabbage Rolls?

Yes, these cabbage rolls freeze well. Let them cool completely, then place them in a freezer-safe container with the sauce. Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating. The cabbage may be a little softer after freezing, but the flavor will still be good.

Make-Ahead Tips

You can make the lentil filling a day ahead and keep it in the refrigerator. You can also blanch and trim the cabbage leaves ahead of time, then store them covered in the fridge until you are ready to roll.

For the easiest prep, assemble the cabbage rolls earlier in the day, cover the dish, and refrigerate until baking. Add a few extra minutes to the baking time if they go into the oven cold.

What to Serve with Lentil Cabbage Rolls

These lentil cabbage rolls are filling on their own, but they also go well with sour cream, Greek yogurt, crusty bread, mashed potatoes, or a simple cucumber salad. For a vegan option, use coconut yogurt or skip the creamy topping.

These crispy corn fritters are golden on the outside, soft in the middle, and packed with sweet corn, green onion, garlic, and warm spices. The batter is simple, but the texture matters: it should be thick enough to hold the corn together when spooned into the oil, not thin like pancake batter.

Ingredients

• 2 cups fresh corn kernels, or drained canned corn, or thawed frozen corn
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 3/4 to 1 cup water, added as needed
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• Salt and black pepper, to taste
• Oil, for frying

Instructions

1. Prepare the corn.
   If using canned corn, drain it well. If using frozen corn, thaw it first. Pat the corn dry with paper towels so the batter does not turn watery.
2. Make the batter.
   Add the flour, cornstarch, coriander, turmeric, salt, and pepper to a large bowl. Pour in 3/4 cup water and stir until you have a thick, smooth batter. Add a little more water only if the batter feels too dry to mix.
3. Add the corn and aromatics.
   Stir in the corn, green onions, and garlic. The mixture should look thick and packed with corn. If it runs off the spoon too easily, add 1–2 tablespoons flour. If it feels too stiff, add a small splash of water.
4. Heat the oil.
   Add enough oil to cover the bottom of a skillet by about 1/2 inch. Heat over medium heat until the oil reaches about 350°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away, but not burn.
5. Fry the fritters.
   Spoon small portions of batter into the hot oil and gently flatten each one with the back of the spoon. Do not crowd the pan, or the fritters will steam instead of crisp.
6. Cook until crisp.
   Fry for 3–4 minutes per side, or until deep golden and crispy around the edges. Flip carefully and cook the second side until firm and browned.
7. Drain and serve.
   Transfer the corn fritters to a paper towel-lined plate. Sprinkle with a little extra salt while hot. Serve warm with sweet chili sauce, sambal, garlic mayo, or your favorite dipping sauce.

These Crispy Corn Fritters are too good to forget. Pin the image below and keep the recipe handy.

Tips for the Best Corn Fritters

Keep the batter thick. A thin batter spreads too much and makes soft fritters instead of crispy ones.

Dry the corn well, especially if using canned or frozen corn. Extra moisture can make the fritters fall apart in the oil.

Fry in small batches. Leaving space between each fritter helps the edges crisp up properly.

Serve them right away. Corn fritters are best hot from the pan, while the edges are still crunchy.

Storage and Reheating

Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they do not turn soggy from trapped steam.

To reheat, place the fritters in an air fryer at 350°F for 3–5 minutes, or warm them in a skillet over medium heat for 2–3 minutes per side until hot and crisp again. You can also reheat them in the oven at 375°F for about 8–10 minutes.

Avoid the microwave if possible. It will warm them, but the edges will turn soft instead of crispy.

These crispy pan fried baby potatoes are cooked in one pan until the centers are soft and creamy and the outside turns golden and crisp. They’re finished with butter, smoked paprika, fresh herbs, chili oil, and a cool garlic sour cream sauce.

This recipe is simple, but the method makes a big difference. The potatoes cook first in a little water until tender, then the water evaporates and the same pan turns into a skillet for crisping them in olive oil and butter. No draining, no roasting tray, and no extra pot.

The result is a side dish that tastes buttery, garlicky, a little smoky, and fresh from the herbs. Serve these potatoes with chicken, steak, burgers, grilled meat, eggs, or as a warm appetizer with the creamy garlic sauce underneath.

Ingredients

For the Potatoes

1 1/2 lb baby Yukon gold potatoes
Water, enough to barely cover the potatoes
1/4 cup extra virgin olive oil, divided
1 tbsp butter
3/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp chili flakes
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped

For the Garlic Sour Cream Sauce

3/4 cup sour cream
2 tbsp mayonnaise or Greek yogurt
1 small garlic clove, finely grated
1 tsp lemon juice
Salt and black pepper, to taste

For Serving

3 tbsp chili oil
Extra chopped parsley and chives

Instructions

1. Cook the Potatoes

Add the potatoes to a wide skillet or sauté pan. Pour in just enough water to barely cover them.

Cover the pan with a lid and bring the water to a boil over medium-high heat. Once boiling, remove the lid and let the potatoes cook until fork-tender, about 18–20 minutes.

By the end, most of the water should be gone. If the potatoes are tender but there is still too much water in the pan, carefully pour off the excess. If the pan dries out before the potatoes are soft, add a small splash of water and keep cooking.

2. Crisp the Potatoes

Add 2 tablespoons of olive oil and the butter to the pan with the cooked potatoes.

Cook over medium heat for 10–12 minutes, turning the potatoes every few minutes, until the skins are golden, blistered, and crisp in spots.

Do not stir constantly. Letting the potatoes sit against the hot pan for a minute or two at a time helps them brown properly.

3. Add the Seasoning

Sprinkle the potatoes with salt, black pepper, smoked paprika, and chili flakes.

Toss for about 1 minute, just until the spices coat the potatoes and warm through in the oil. Keep the heat at medium so the paprika does not burn.

4. Add the Fresh Herbs

Add the thyme, rosemary, dill, and parsley.

Toss for another 30 seconds, just until the herbs smell fragrant and still look fresh. Turn off the heat.

5. Make the Sauce

In a small bowl, mix the sour cream, mayonnaise or Greek yogurt, grated garlic, lemon juice, salt, and black pepper.

Taste and adjust with a little more salt or lemon juice if needed.

6. Serve

Spread the garlic sour cream sauce onto a serving plate.

Pile the hot crispy potatoes over the sauce, drizzle with chili oil, and finish with extra parsley and chives.

Serve right away while the potatoes are hot and crisp.

Love crispy, buttery potatoes? Save this one to your Pinterest board so you don’t lose it.

Tips for the Best Pan Fried Baby Potatoes

Use a wide pan so the potatoes have space to crisp instead of steam.

Baby Yukon gold potatoes work best because the skins get golden while the inside stays creamy.

Do not add the paprika too early. It can burn if it sits in the hot oil for too long.

For more crispy edges, gently press a few potatoes with the back of a spoon before frying.

Fresh herbs should go in at the end so they stay bright and do not turn bitter.

What to Serve With Crispy Garlic Herb Potatoes

These potatoes are great with grilled chicken, steak, pork chops, burgers, roasted meat, eggs, or a simple salad. They also work as an appetizer if you serve them on a large plate with the garlic sour cream sauce underneath.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in a skillet over medium heat with a small drizzle of oil until warmed through and crisp again. You can also reheat them in the air fryer at 375°F for 4–6 minutes.

The microwave works for warming them, but the potatoes will lose most of their crispness.