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Lentil Stuffed Cabbage Rolls


1 green cabbage head
¾ cup dried brown lentils
1 bay leaf
1 10 oz bag frozen cauliflower rice
1 Tbsp Pastene Extra Virgin Olive Oil
1 onion, diced
3 tsp Pastene Minced Garlic
1 tsp marjoram or thyme
salt and ground black pepper to taste
1 24 oz 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/thyme 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° F. 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 to 35 minutes.

Recipe by Gluten Free and More Magazine

Product Used

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