Recipe description
June 8, 2026
Wild Rice Lentil Stuffed Cabbage
A comforting cabbage dish that supports gentle digestion and fiber diversity.
Protein Rich
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, wild rice, and cabbage.
- Includes diverse plant ingredients that support gut microbial diversity.
- Balanced plant-based protein with slow-digesting carbs and polyphenol-rich herbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Wild rice
1
cup
Lentils
8
tablespoon
Cabbage, white
1
bowl
Instructions
1
Preheat your oven to 350°F (175°C).
2
Cook the wild rice in a pot with vegetable broth according to package instructions until tender.
3
In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
4
Add cooked lentils, cooked wild rice, thyme, salt, and pepper to the skillet, and mix well.
5
Remove the outer leaves of the cabbage and blanch in boiling water for 2-3 minutes until just tender.
6
Stuff each cabbage leaf with a generous amount of the rice-lentil mixture and roll them up.
7
Place the stuffed cabbage rolls in a baking dish and pour remaining broth over the top.
8
Cover the dish with foil and bake for 30-40 minutes.
More Recipes For Your Gut
Nutrition
410 kcal
Calories
17 g
Protein
58 g
Carbohydrates
9 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
1.0 g
Salt
FAQ
What are the main plant-based proteins in this dish?
The mix of wild rice and lentils provides plant-based protein and fiber.
Is this recipe vegan/vegetarian-friendly?
Yes, it's plant-based and suitable for vegan and vegetarian diets.
How can this dish support gut health?
It's high in fiber and prebiotic-like components that support digestion as part of a balanced diet.
Can I make substitutions for allergies?
Yes—swap ingredients as needed (e.g., different grains or legumes) while keeping the cabbage leaves as the wrapper.
How should I store leftovers?
Refrigerate in a sealed container and use within 3–4 days; for longer storage, freeze.
Is this gluten-free?
Yes, the main ingredients are gluten-free; check that any sauces or seasonings are gluten-free.
What would pair well with this dish?
Simple sides such as a green salad, steamed vegetables, or a light yogurt-based sauce (or vegan alternative) complement it.
Can I freeze this dish?
Yes, cabbage rolls freeze well; freeze before or after cooking, and reheat thoroughly.
How can I season this for more flavor?
Add garlic, onions, herbs like thyme or dill, and paprika; adjust to taste.
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