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.
