Quick Stuffed Cabbage

What do you make for dinner when you don’t really want to cook and the only fresh ingredient you have is cabbage? Make what I call ‘Cheater’s Stuffed Cabbage’: All you need is some tinned tomatoes, dry lentils and some seasoning. And some cabbage of course! It’s vegetarian, vegan, and gluten free.

How to

  • In the bottom of a steamer pot, dump a can of tomatoes, with an approximate amount of lentils (I probably use about 1 1/2-2 C dry), some seasonings and a bit of water.  This is all inexact.  It is meant to be.  You don’t feel like cooking so you won’t feel like measuring either!  The key is to just eye-up how much extra water to add and then go crazy throwing in some seasonings.  I usually add a lot of cayenne pepper, about 1/2 tsp or so of veggie stock powder or a spoonful of yeast extract, and some black pepper. Then, sit back and let it cook for a while.
  • When the lentils are almost soft but still chewy, add some cabbage leaves to a steamer tier above and walk away again.
  • When the leaves are soft and the lentils cooked, spoon into the cabbage leaves and create little boats.  I do not bother wrapping them in a fancy way- especially with the small winter cabbage leaves.  I close them by tucking the ‘stem’ part of the leaf into the top.
  • Bake in an oiled dish at medium heat for a while.

Change the seasonings, add some grains (rice, quinoa, etcetera), and use this as a staple no-effort meal!


  1. My GIL make golumpkis (sp?) all time, however they’re never veggie. These look great, I’ve never made them with lentils before, good idea!

    • Yes, I remember them with TVP…In fact, I sometimes get surprised when people discuss meat stuffed cabbages, because to me, yours are the original!

  2. This sounds good. I’ve been thinking of stuffed cabbage lately, I have a recipe around here (somewhere) called “unstuffed cabbage” where no rolling is involved, it’s just all thrown into a pot (cabbage shredded 1st). I’m going to have to find that and make it before winter’s over.

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