Tomato & Lentil Stuffed Cabbage Rolls

Maria Marlowe


These savory vegan cabbage rolls are full of flavor and packed with protein, thanks to a hearty blend of well-seasoned lentils, walnuts and sun-dried tomatoes. Prepare the filling, roll ‘em up and pop them into the oven for just 30 minutes!

Tomato & Lentil Stuffed Cabbage Rolls in Baking Dish |

Tomato & Lentil Stuffed Cabbage Rolls in Baking Dish |
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Tomato & Lentil Stuffed Cabbage Rolls

Servings 5
Calories 317 kcal



  • 1 medium green cabbage, bottom stem sliced off, leaves separated



  • 1/2 cup tomato sauce
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup cherry tomatoes, sliced in half (optional)


  1. Preheat oven to 400 degrees F. Fill a shallow pan with 1 to 2 inches of water and bring to boil while you prepare the filling.
  2. In food processor, pulse walnuts into small, rice-size chunks (do not over-process). Transfer walnuts to medium mixing bowl, add the cooked lentils, and set aside.
  3. In food processor or blender, combine sun-dried tomatoes, garlic, spices and water or tomato sauce. Blend until smooth paste forms.
  4. Spoon sun-dried tomato mixture into walnut-lentil mixture and stir well to combine. Taste and adjust seasonings as desired.
  5. To prepare cabbage leaves, one by one, place each leaf stem-side-up on cutting board. Run a knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process).
  6. Check boiling water on stove and reduce to simmer. One at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.
  7. On the bottom of a medium baking dish with lid, spread half of the tomato sauce.
  8. To assemble the cabbage rolls, lay one leaf out flat on a cutting board, top with 2 tablespoons filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the filling. Then fold the left and right sides in, and roll. Place the roll seam-side down into baking dish. Repeat with remaining cabbage rolls. Once they are all in the dish, top with remaining sauce, sun-dried tomatoes and halved cherry tomatoes. Top with lid.
  9. Bake for 30 minutes, until thoroughly warmed through.

Recipe Notes

  • *If using dry sun-dried tomatoes (not in oil), soak in water for 5 minutes while you prepare everything else, then use the soak water as the water in the recipe.
  • Because the filling is pre-cooked, you can also eat these rolls in raw burrito form if you’re short on time.
  • Order the ingredients you need to make this recipe at!

Nutrition Facts
Tomato & Lentil Stuffed Cabbage Rolls
Amount Per Serving (1 g)
Calories 317 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 408mg17%
Potassium 1348mg39%
Carbohydrates 37g12%
Fiber 13g52%
Sugar 15g17%
Protein 14g28%
Vitamin A 1218IU24%
Vitamin C 83mg101%
Calcium 143mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.