nutritional information

Per Serving (2 rolls):

  • Calories: 303
  • Protein: 12 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 632 mg
  • Fiber: 11 g
  • Sugar: 18 g
Vegan Gluten-Free

Middle Eastern Stuffed Cabbage Rolls

Middle Eastern Stuffed Cabbage Rolls

Serves 4

Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.
  • 1 Tbs. olive oil
  • 1 small onion, finely chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • ¾ cup dried French or du Puy green lentils
  • 8 large savoy cabbage leaves, ribs removed
  • ⅓ cup dried currants
  • ½ cup pitted Kalamata olives, quartered
  • 3 Tbs. lemon juice, divided
  • 1 15-oz. can low-sodium tomato sauce
  • 2 tsp. ground cumin
  • 1 ½ tsp. dried marjoram
  • ¼ tsp. ground allspice

1. Heat oil in saucepan over medium heat. Add onion, and cook 3 minutes. Add garlic, and cook 30 seconds. Add lentils and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes, or until tender. Drain.

2. Bring pot of water to a boil. Blanch cabbage leaves 6 minutes, or until tender. Rinse under cold water, and drain.

3. Mash half of lentil mixture in bowl. Stir in remaining lentils, currants, olives, and 1 Tbs. lemon juice.

4. Combine tomato sauce, 1/2 cup water, remaining 2 Tbs. lemon juice, cumin, marjoram, and allspice in bowl. Spray 8-inch square baking dish with cooking spray, then coat bottom with 1/2 cup sauce.

5. Lay 1 cabbage leaf on work surface. Spoon 1/3 cup lentil mixture in center of leaf, fold sides inward, and roll tightly. Place seam side down in dish. Repeat with remaining leaves and filling. Pour remaining sauce over rolls; cover with foil.

STORE/SERVE Refrigerate 3 days, or freeze 1 month. If frozen, thaw overnight in refrigerator. To bake: Preheat oven to 375°F. Bake cabbage rolls, covered, 1 hour. Uncover, baste with sauce, bake 10 minutes more, and serve.

March 2013 p.60

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Question: how is one to freeze this dish after cooking. I believe that the directions are for freezing before cooking. Help

Robin - 2015-09-13 21:27:01

This is very nutritional. Hmmm

cindy - 2015-05-05 07:23:19

That looks good.

Brad - 2015-04-27 23:18:19

Could this receipe be made with textured vegetable protein crumbes instead of lentils?

Elise Lubell - 2015-04-27 22:13:06

This has now been added to my menu for Christmas day dinner, it sounds delicious.

Julie Naylor - 2014-11-14 19:08:11

Made this for my fiancée who has Syrian heritage. He said it reminded him of his childhood, and asked me to make it for his parents. Definitely a winning recipe!

Liv - 2014-09-05 12:58:57

Made this tonight and my family and I loved it. It appears to be a very versatile recipe. I used dates instead of currants and added a small amount of fresh spicy basil from my herb garden to the tomato sauce. I served over riced cauliflower accompanied by a glass of red wine. I truly loved the flavors.

Mark - 2014-04-16 01:21:42

Would love to know country of origin to this recipe please

Sandi Swaiss - 2014-03-19 14:10:33

I wouldn't cook the lentils with the onions and garlic because when you strain it you lose all that flavor

Debbie - 2014-03-19 00:46:12

Check out spicy tomato sauce

Teri - 2014-03-18 23:11:59


h - 2014-03-11 15:45:31

This sounds yummy.this would be a great meal for you guys.

Miri Demastus - 2014-02-12 22:15:05

Liked the taste of this- something different than traditional stuffed cabbage. I do like a little more texture in my filling and would probably use tempeh instead of or in addition to lentils next time.

Erika - 2014-01-13 01:09:52

My boyfriend and I loved this recipe! I used raisins instead of currants and I didn't add any water to the tomato sauce. I also used canned organic lentils to quicken prep time. It was amazing! Yum!

Jen C - 2013-09-02 19:57:38

This is one of my favorite recipes and everyone loved it-- including my very picky grandmother! It does take a lot of separate steps, but it was worth it. We served it with Garlic Saffron Rice from Veganomicon. It was so tasty! Three separate people in the office commented on how good the leftovers smelled. The one change I made was to add some unsweetened almond milk to cut the acidity of the tomato sauce. It was a minor change, but I think it really balanced out the dish--there was a lot of sauce and it's important to season that exactly to your taste for the recipe to taste right. Golden raisins would be a good substitute for currants.

Samantha - 2013-06-27 17:59:21