Stuffed Savoy Cabbage Rolls with Lentils, Feta & Pine Nuts
These vibrant Mediterranean-inspired cabbage rolls are filled with a wholesome mixture of lentils, tangy feta, and crunchy pine nuts, wrapped in tender Savoy cabbage leaves and baked in a flavorful tomato sauce. A hearty, healthy, and comforting dish perfect as a vegetarian main or side.
⏱️ Time Overview
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Cabbage Rolls:
1 large Savoy cabbage
1 cup brown or green lentils, rinsed
3 cups water or vegetable broth
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper, to taste
½ cup crumbled feta cheese
¼ cup pine nuts, toasted
2 tbsp fresh parsley, chopped
For the Tomato Sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
1 tsp ground cumin
Salt and pepper, to taste
Instructions
1. Prepare the Lentil Filling
In a medium pot, bring lentils and water or broth to a boil.
Reduce heat and simmer uncovered for 20–25 minutes until lentils are tender but not mushy.
Drain any excess liquid.
In a skillet, heat olive oil over medium heat.
Sauté onion and garlic until translucent.
Add cumin, smoked paprika, salt, and pepper.
Stir in cooked lentils, then remove from heat.
Mix in crumbled feta, toasted pine nuts, and parsley. Set aside.
2. Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Carefully remove the core from the cabbage.
Separate leaves gently.
Blanch leaves in boiling water for 2 minutes until pliable.
Drain and cool on a towel
3. Make the Tomato Sauce
In a saucepan, heat olive oil.
Sauté onion and garlic until fragrant.
Add crushed tomatoes, oregano, cumin, salt, and pepper.
Simmer for 15 minutes to thicken.
4. Assemble the Rolls
Preheat oven to 375°F (190°C).
Place a cabbage leaf flat and spoon about 2–3 tablespoons of lentil filling near the base.
Fold in sides and roll tightly.
Repeat with remaining leaves and filling.
5. Bake the Rolls
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Arrange rolls seam-side down in the dish.
Pour remaining tomato sauce over the rolls.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 10 minutes for slight browning.
Notes
Use Savoy cabbage for its tender, crinkly leaves, perfect for rolling.
Lentils should be cooked but firm to hold shape.
Pine nuts can be toasted in a dry skillet until golden for extra flavor.
Tips
Handle cabbage leaves gently to avoid tearing.
You can prepare the rolls a day ahead and refrigerate before baking.
For a vegan version, omit feta or substitute with vegan cheese.
❓ Frequently asked questions FAQ
Q: Can I freeze these cabbage rolls?
A: Yes, freeze before baking. Thaw overnight in the fridge and bake as directed.
Q: What else can I add to the filling?
A: Chopped mushrooms, grated carrot, or cooked quinoa work well.
Q: Can I use other types of cabbage?
A: Yes, green cabbage works but Savoy is more tender and easier to roll.
Nutrition Facts
Calories: ~320
Protein: 15g
Carbs: 40g
Fat: 10g
Fiber: 12g
Sugar: 8g
Sodium: ~450mg