Transform your family’s favorite comfort food into a wholesome, plant-based delight with this Vegetarian Cabbage Roll Casserole! This nourishing recipe delivers all the hearty satisfaction of traditional cabbage rolls while packing exceptional wellness benefits. Rich in fiber from cabbage and brown rice, plus loaded with antioxidants and plant-based protein from lentils, this casserole proves that healthy eating doesn’t mean sacrificing flavor or comfort.

Embracing holistic living means finding balance between nourishment and satisfaction, and this dish beautifully embodies that philosophy. By swapping meat for nutrient-dense lentils and incorporating whole grains, you’re creating a meal that supports both your body and your values. We encourage you to try this recipe and discover how deliciously simple it can be to make compassionate choices that benefit your health, your family, and the planet.

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Vegetarian Cabbage Roll Casserole

A comforting, healthy twist on traditional cabbage rolls - made easy and vegetarian, packed with plant-based protein.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Servings: 6

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium head green cabbage chopped
• 1 yellow onion diced
• 2 garlic cloves minced
• 1 cup uncooked brown rice
• 1 can 540ml lentils, drained/rinsed
• 1 can 796ml diced tomatoes, with juice
• 1 cup tomato sauce low sodium
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/4 cup fresh parsley chopped
• 2 tbsp olive oil
• 1/2 cup shredded mozzarella or vegan cheese (Optional)

Equipment

• Large skillet

Method

 

1. Preheat oven to 375°F (190°C).
2. Cook brown rice as per package and set aside.
3. Heat olive oil in large skillet over medium, sauté onion and garlic 3–4 min.
4. Add cabbage, season with salt and pepper, sauté until tender (5–7 min).
5. Mix cooked rice, lentils, diced tomatoes, tomato sauce, paprika, thyme, and half the parsley in a bowl.
6. In baking dish, layer half sautéed cabbage, then all lentil/rice filling, top with remaining cabbage.
7. Cover tightly with foil, bake 40 min.
8. Remove foil, sprinkle (optional) cheese, bake uncovered 10 min.
9. Sprinkle with remaining parsley and serve warm.

Notes

Swap rice for quinoa for extra protein. Add grated carrot for sweetness. Use white beans instead of lentils. Spice up with chili flakes. Store leftovers in airtight container up to 4 days or freeze.