Lentil-Stuffed Cabbage

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Need a nice, warm dish on a chilly fall day? Look no further than this classic comfort food dish – Lentil-Stuffed Cabbage. This is a Polish recipe that my late husband’s family used to make, and it brings back memories and nothing but smiles when I eat it. This is a vegetarian dish that uses lentils and cauliflower rice for the stuffing.

These cabbage rolls are covered in a delicious marinara sauce. I used Pastene’s Chateau Marinara Sauce, which is perfectly seasoned. A little garlic and marjoram or thyme boosts the flavor just a little more, making for a fantastic dish with a depth of flavor you’ll adore.

Serve this recipe with a couple of sides like roasted asparagus or sauteed mushrooms and a glass of chilled white wine to finish warming you up!

Get more gluten-free vegetarian recipes.

Overhead view of Stuffed Cabbage Rolls in a rectangular casserole dish with a pale teal cloth napkin on the side

5 from 1 vote

Gluten-Free Lentil-Stuffed Cabbage

By Gluten Free & More
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
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Ingredients 

  • 1 head green cabbage
  • ¾ cup dried brown lentils
  • 1 bay leaf
  • 1 (10-ounce) bag frozen cauliflower rice
  • 1 tablespoon Pastene olive oil
  • 1 onion, , diced
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 3 cloves garlic, , minced
  • 1 teaspoon marjoram or thyme
  • 1 (24-ounce) jar Pastene Chateau Marinara Sauce

Instructions 

  • Bring a large pot of water to a boil. Cut the core out of the cabbage and place the head of cabbage into the boiling water. Boil for about 7 minutes or until the leaves are tender. Remove from the water and let cool.
  • Rinse lentils and pick over, discarding any bad lentils. Place in a saucepan and cover with 3 cups water. Add the bay leaf, bring to a boil, cover the pot, and simmer over low heat for 20-30 minutes or until tender but not mushy. Drain, remove bay leaf, and set aside.
  • Cook the cauliflower rice according to the package directions. Put in a mixing bowl along with the lentils.
  • Heat olive oil in a skillet over medium-high heat. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper. Cook until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add to the lentil mixture. Add the marjoram and season to taste with salt and pepper.
  • Separate the cabbage leaves, cutting out any tough, thick ribs. Spoon some filling into each leaf and roll tightly.
  • Preheat the oven to 350 degrees. Pour half of the marinara sauce into the bottom of a 9 by 12 inch baking pan. Add the cabbage rolls. Top with remaining sauce. Cover the pan with foil and bake for 30-35 minutes.

Nutrition

Calories: 185kcalCarbohydrates: 32gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 581mgPotassium: 971mgFiber: 14gSugar: 10gVitamin A: 651IUVitamin C: 88mgCalcium: 103mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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