Delicious Lentil Bolognese Stuffed Cabbage Rolls Recipe!

Alright, my kitchen comrades, gather ’round! Let’s talk about a dish that’s both comforting and surprisingly easy: Lentil Bolognese Stuffed Cabbage Rolls. Yes, you heard right! We’re taking the heartiness of a classic Bolognese sauce and stuffing it into cabbage leaves for a fun, veggie-packed twist.

I remember the first time I attempted Lentil Bolognese Stuffed Cabbage Rolls. It was a rainy Sunday, the kids were bouncing off the walls, and I was determined to make something healthy and delicious. My husband was working, so I was solo, the toddler wanted to be held the ENTIRE time and I just wanted something to fill everyone up with goodness! Let’s just say, things got a little… chaotic. The cabbage leaves tore, the sauce splattered everywhere, and I almost ordered pizza. But, I persevered and, oh mama, were they worth it! The warmth of the sauce, the slight sweetness of the cabbage – it was a hug in a roll.

This Lentil Bolognese Stuffed Cabbage Rolls creation is now a family favorite. It’s a fantastic way to sneak in extra veggies and plant-based protein. Plus, it’s surprisingly budget-friendly. And honestly, the best part? It’s a one-pot wonder, meaning fewer dishes to wash! Hallelujah!

If you’re looking for a comforting, healthy, and crowd-pleasing meal that won’t leave you chained to the stove all day, then join me in making these Lentil Bolognese Stuffed Cabbage Rolls. I promise, even on the craziest of weeknights, you can pull this off. Let’s do this, fellow kitchen warriors!

INGREDIENTS You’ll Need

Here’s what you’ll need to create your Lentil Bolognese Stuffed Cabbage Rolls masterpiece:

• 1 large head of cabbage
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/2 cup chopped fresh parsley
• Optional: Nutritional yeast or vegan parmesan for topping

Trust me, this Lentil Bolognese Stuffed Cabbage Rolls ingredient list is SHORT because mama doesn’t have time for fancy!

No worries if you don’t have fresh parsley – I use dried parsley all the time in my Lentil Bolognese Stuffed Cabbage Rolls and it works just fine. A little goes a long way.

You can grab most of these ingredients at Target while doing your regular grocery run. I always stock up on canned tomatoes and lentils – they’re pantry staples that save my sanity on busy weeknights. This Lentil Bolognese Stuffed Cabbage Rolls doesn’t have to break the bank. Lentils are super affordable, and cabbage is usually pretty cheap too!

Here’s a Lentil Bolognese Stuffed Cabbage Rolls trick that saved my sanity: I sometimes buy pre-chopped veggies to save time on busy weeknights. No shame in that game, my friends! Store leftover cabbage in a plastic bag in the fridge. It’ll stay fresh for about a week.

My family loves when I add extra garlic to the Bolognese Lentil Stuffed Cabbage Rolls. It gives it a bolder flavor.

Let’s Make it Happen!

Okay, kitchen crew, let’s get cooking! Here are the steps to make these amazing Lentil Bolognese Stuffed Cabbage Rolls. I’ll walk you through it, step by step, like we’re cooking together in my kitchen.

1. First, gently remove the core of the cabbage. The easiest way is to use a paring knife to cut around the core and then pull it out. This helps the leaves to detach more easily.
2. Next, steam or boil the whole cabbage head for about 5-10 minutes, until the outer leaves are pliable enough to peel off without tearing. Be careful not to overcook it, or the leaves will become too soft and difficult to work with. Here’s where I used to mess up my Lentil Bolognese Stuffed Cabbage Rolls – don’t make my mistake!
3. Carefully peel off about 8-10 large cabbage leaves. Set them aside to cool slightly. Don’t worry if some tear – you can patch them up later.
4. While the cabbage is cooling, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This is when your Lentil Bolognese Stuffed Cabbage Rolls starts to smell amazing!
5. Add the minced garlic and cook for another minute until fragrant. Then, add the rinsed lentils, crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Stir well to combine. This is the base of our lentil bolognese recipe.
6. Season with salt and pepper to taste. Add the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for about 20-25 minutes, or until the lentils are tender. Perfect time to fold that laundry pile!
7. While the lentil mixture is simmering, it’s time to prepare the cabbage rolls. Lay a cabbage leaf flat on a cutting board. If the thickest part of the stem is still too rigid, you can use a knife to shave it down a bit. This helps the leaves roll easier.
8. Place about 1/4 cup of the lentil bolognese mixture in the center of the cabbage leaf. Fold in the sides and then roll it up tightly, like a burrito.
9. Place the stuffed cabbage rolls seam-side down in the same pot you used to cook the lentil mixture. If you have any leftover cabbage leaves, you can chop them up and place them in the bottom of the pot to prevent the rolls from sticking.
10. Once all the cabbage rolls are nestled in the pot, spoon any remaining lentil bolognese sauce over the top.
11. Cover the pot and simmer over low heat for another 20-25 minutes, or until the cabbage rolls are tender and heated through. Your Lentil Bolognese Stuffed Cabbage Rolls should smell amazing by now. Don’t panic if your Lentil Bolognese Stuffed Cabbage Rolls looks a little messy – that’s part of the charm!
12. Before serving, stir in the chopped fresh parsley. Serve hot, topped with nutritional yeast or vegan parmesan, if desired. While your Lentil Bolognese Stuffed Cabbage Rolls are doing its thing, pour yourself that well-deserved coffee!

How We Love to Eat This!

Okay, so now that you’ve made these amazing Lentil Bolognese Stuffed Cabbage Rolls, let’s talk about how to enjoy them!

My family loves to eat these wonderfully savory Lentil Bolognese Stuffed Cabbage Rolls with a simple side salad. The freshness of the salad cuts through the richness of the sauce. The kids devour these plant-based Lentil Bolognese Stuffed Cabbage Rolls when I serve it with a side of mashed potatoes. Comfort food at its finest!

These delightfully simple Lentil Bolognese Stuffed Cabbage Rolls are perfect for those crazy weeknight dinners when you need something hearty and satisfying but don’t have a ton of time.

For a fun presentation, I like to arrange the Lentil Bolognese Stuffed Cabbage Rolls on a platter and drizzle them with a little extra olive oil and sprinkle with fresh parsley.

We almost always have leftover wonderfully savory Lentil Bolognese Stuffed Cabbage Rolls. They’re great for lunch the next day! Just reheat them in the microwave or oven.

In the fall, I sometimes add a pinch of cinnamon to the lentil bolognese sauce. It gives the Lentil Bolognese Stuffed Cabbage Rolls a warm, cozy flavor. A friend of mine mentioned she tried the recipe with Vegan Cabbage Rolls With Tomato Sauce – Balkan Inspired and said the tomato sauce made the flavor profile really sing!

When I made these best ever Lentil Bolognese Stuffed Cabbage Rolls for my book club, everyone raved about how flavorful and healthy they were. They couldn’t believe they were vegan!

FAQs: Your Questions Answered

Alright, my friends, let’s tackle some of those burning questions you might have about making these Lentil Bolognese Stuffed Cabbage Rolls.

Can my picky eater handle this Lentil Bolognese Stuffed Cabbage Rolls?

It’s worth a try! The sweetness of the cabbage and the familiar Bolognese flavors might be a hit. You can also try pureeing some of the lentil mixture to make it smoother.

What if I burn my Lentil Bolognese Stuffed Cabbage Rolls? (Asking for a friend… okay, it was me!)

We’ve all been there! If the bottom of the pot starts to burn, carefully transfer the cabbage rolls to a clean pot. Add a little extra vegetable broth to prevent further sticking.

Can I make this Lentil Bolognese Stuffed Cabbage Rolls ahead for meal prep?

Absolutely! This is a great make-ahead meal. Assemble the cabbage rolls and store them in the fridge for up to 24 hours before cooking.

Can I freeze these Lentil Bolognese Stuffed Cabbage Rolls?

Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months.

What if I don’t have lentils? Can I substitute something else in these Lentil Bolognese Stuffed Cabbage Rolls?

You can use other legumes like chickpeas or even crumbled vegan ground beef. Just adjust the cooking time accordingly.

The cabbage leaves are tearing! What do I do?

Don’t worry! Patch them up with smaller pieces of cabbage leaf. It doesn’t have to be perfect.

How do I make sure the cabbage leaves are tender enough?

The key is to steam or boil the cabbage long enough to soften the leaves but not so long that they become mushy. 5-10 minutes is usually perfect. Alternatively, many people have had success with Absolute Best Vegan Cabbage Rolls! – The Cheeky Chickpea

Final Thoughts:

These Lentil Bolognese Stuffed Cabbage Rolls are more than just a recipe. They’re a symbol of making healthy, delicious food accessible and fun for the whole family, even on the busiest of days. I love how versatile they are and how easily I can adapt them to suit my family’s preferences. For my family, they remind us of Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls – Oh My …, but with our own special twist.

Here are my Lentil Bolognese Stuffed Cabbage Rolls Mom Hacks:

• Prep Ahead: Chop the veggies and cook the lentils in advance to save time on busy weeknights.
• Double Batch: Make a double batch and freeze half for a quick and easy meal later.
• Lazy Cabbage: If you don’t have time to roll the cabbage leaves, just chop them up and mix them with the lentil bolognese sauce for a deconstructed version. For more lazy options, these Cheesy Stuffed Chicken Rolls with Caramelized Onions should scratch that itch!

Here are a few family-tested variations:

• Spicy: Add a pinch of cayenne pepper to the lentil bolognese sauce for a little kick.
• Cheesy: Sprinkle vegan mozzarella cheese over the cabbage rolls before baking for a cheesy twist.
• Mushroomy: Add sliced mushrooms to the lentil bolognese sauce for an earthy flavor.

My son loves the spicy version, while my daughter prefers the cheesy ones. My husband is happy with any version as long as it’s hearty and filling. If they love this, then they’ll also go crazy for our Pumpkin Chai Cinnamon Rolls!

I hope you and your family enjoy these Lentil Bolognese Stuffed Cabbage Rolls as much as we do. Don’t be afraid to experiment and make them your own. Happy cooking, my friends! For more sanity-saving dinner ideas, check out our One-Pot Stuffed Pepper Soup Recipe!

 

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