Overhead view of Stuffed Cabbage Rolls on a white plate on a white table with light teal cloth napkin

Lentil-Stuffed Cabbage

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
Overhead view of Stuffed Cabbage Rolls on a white plate on a white table with light teal cloth napkin
Print Recipe

Gluten-Free Lentil-Stuffed Cabbage

Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Polish
Servings: 6 servings
Calories: 185kcal
Author: Gluten Free & More


  • 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


  • 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 Facts
Gluten-Free Lentil-Stuffed Cabbage
Amount Per Serving
Calories 185 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 581mg24%
Potassium 971mg28%
Carbohydrates 32g11%
Fiber 14g56%
Sugar 10g11%
Protein 10g20%
Vitamin A 651IU13%
Vitamin C 88mg107%
Calcium 103mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cabbage Lentils Marinara Sauce Pastene

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Sept/Oct 2023 Cover



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