Vegetarian stuffed cabbage
Nutrition per serving
Cabbage leaves filled with a plant-based stuffing of rice, lentils and vegetables, simmered in a tomato sauce. Comforting and complete, this reinvented stuffed cabbage is rich in plant protein.
Preparation: 30 min | Cooking: 45 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 181 kcal · 8 g protein · 32 g carbohydrate · 1 g fat
Ingredients
- 8 large cabbage leaves
- 150 g of rice
- 150 g of cooked lentils
- 1 onion
- 1 carrot
- 2 tins of chopped tomatoes
Method
- Blanch the cabbage leaves for 3 minutes to soften them.
- Mix the cooked rice, lentils, and the browned onion and carrot.
- Fill the leaves, roll them up and place them on the tomato sauce.
- Cover and simmer for 35 minutes.
Nutritional benefits
Rice and lentils make a complementary pair of plant proteins, rich in fibre, and the cabbage brings vitamin C and antioxidants for few calories. The tomato sauce adds lycopene. A complete, comforting plant-based stuffed cabbage, much lighter than the meat version.
Variations and substitutions
- With minced meat (traditional version).
- With bulgur wheat or quinoa.
- With mushrooms for more flavour.
- With spices: cumin, paprika.
Storage and making ahead
Keeps for 3 days and can be frozen: even better reheated. A good batch-cooking dish.
💡 Good to know
Blanch the cabbage leaves well before rolling them: once soft, they do not crack and wrap the filling easily.
Also read
Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes.
The foods in this recipe: cabbage · rice · lentils · onion · carrot.
You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.
