27 comments

  1. Mellissa @ I breathe therefore I'm hungry

    Sonia these look Really good! I grew up on beef and rice stuffed cabbage (we called them Galumpkies as kids but I’m sure that isn’t how you spell it) and haven’t had them in years! These look so yummy that I bet even my picky husband would try them! I have all the ingredients but the pistachios and I’m going to try them with walnuts instead! I’m pinning it and I’ll let you know how they turn out! Great idea – love it!

    December 20, 2011

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  2. KissTheChef
    KissTheChef

    Hahahahaha!!! I laughed out loud when I read the typo “Using kitchen thongs,”. I never knew there were special ones just for the kitchen! Where do I get some of those?

    Too funny….

    December 20, 2011

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  3. Heidi @ Food Doodles

    I have been dreaming of vegetarian cabbage rolls for at least 6 months now!! I don’t know what started it, I’m used to the regular meat and rice ones that my parents made when I was a kid, but for some reason I’ve been wanting to try making a veggie version. These look so delicious – the quinoa, oats and lentils sound so good!

    December 20, 2011

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  4. Kinga
    Kinga

    Ah, what a healthy taste of home!!! We always eat stuffed cabbage for Christmas and for New Year’s Eve, but of course the Hungarian way, which is with meat and rice. I can’t wait to try this one, in fact I’m going to challenge my old fashioned mother over the week-end as I will be visiting her in Hungary, and will offer to make this together! I’m so excited! Thanks, dear Sonia!!!! Mwuaaaahhh! I had to send you a kiss to express my appreciation! I love what you do and how you do it, I can’t say it enough! :-)

    December 20, 2011

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  5. Nora @ Natural Noshing

    Gosh these look incredible – exactly what I am craving right now, comfort food that is good for you! Gotta make these – thanks so much for the fab recipe!

    December 20, 2011

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  6. christellar

    What a clever idea! Perfect holiday idea :) I would have never thought of substituting quinoa!

    December 23, 2011

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  7. Tender B.

    Wow…these look really good.

    December 24, 2011

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  8. Theresa Shay
    Theresa Shay

    Sonia, the recipe calls for dry lentils? You do not cook the lentils first or are they already cooked? The recipe looks fantastic! I can hardly wait to try it. Thanks for the Cabbage Roll Recipe.

    January 9, 2012

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  9. Theresa Shay
    Theresa Shay

    I am fixing to make them. I went shopping yesterday for the ingredients i needed but i could not find DuPuy lentils just the brown ones. Do the brown ones cook just as fast? i hope so or i will have a crunchy cabbage roll. Oh yea, thank you so much for replying to my question. i have been waiting for your answer before i started them. I live in rural South Texas. i have to drive 50 miles to go to a big HEB that has organic produce alone DuPuy lentils. I am thankful they had brown lentils. I will let you know how they turn out. Wish me luck.

    January 11, 2012

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  10. Molly Deardorff
    Molly Deardorff

    I just made these and they are very delicious! The filling is very flavorful and full of wonderful textures. I ended up having a bunch of leftover filling though – I think it was because my cabbage leaves were much smaller – my cabbage rolls ended up being about the size of large grape leaves. I think I’ll buy some peppers and make stuffed peppers with the leftover filling.

    Thanks for the recipe!

    March 28, 2012

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  11. Molly Deardorff
    Molly Deardorff

    The leaves were about 6 in (15cm) wide. They came from my cabbages in my garden, which weren’t fully grown, but they all started bolting so I had to pick them. The rolls still taste good even if they are small! The peppers are tasty too – I halfed and stuffed them, baked them in a covered baking dish (375 for about 40 minutes).

    PS – I need that recipe for leftover cabbage! I have a ton!

    March 30, 2012

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  12. Meg
    Meg

    I made these a few days ago. The flavouring was excellent – I am not a big fan of fennel seed but would not leave it out. That said, my lentils weren’t cooked fully – not inedible but had more crunch than I was comfortable with. I used organic green but they weren’t DuPuy.

    Because the flavour was as delicious as described above I’m wanting to try this recipe again. Thinking of softening the lentils first and also using egg-replacer (in the form of flax seed & water) to make the recipe vegan.

    Thanks! Looking forward to trying the lentil and cabbage soup as well!

    December 19, 2012

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  13. Lana
    Lana

    This recipe looks and sounds amazing. I can’t wait to make these cabbage rolls. I would like to be able to freeze a batch. Do recommend freezing these? Thanks.

    January 5, 2013

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  14. Nadine
    Nadine

    Just popped these in the oven (prep time IS long, but simple) and wish I would have read through all the comments first. I too used regular green lentils and fear they will be like little rocks throughout the otherwise delicious wraps. Perhaps if cook them a little longer? Would that work? They smell wonderful!

    February 19, 2013

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  15. Nadine
    Nadine

    Success! All my worry was for naught :-) I did cook them about 20 mins longer at 325 and will make an effort to get the small duPuy ones next time. Only other change I will make is to increase the sauce by 50%. Mine are a tad dry and I prefer a generous amount of sauce.
    Thank you for this great recipe!

    February 19, 2013

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