Parmesan-Crusted Winter Cabbage Pilaf

Serve our seasonal, veggie-packed Clean Eating recipe for rice 
and lentil pilaf family-style, or pack it into personal ramekins so everyone can dig 
into their very own oven-baked dish.

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Prep Time
40 min
Cook Time
30 min
70 min


  • 2/3 cup brown rice
  • 1 cup brown lentils
  • 20 oz jarred or boxed chopped 
unsalted tomatoes, with juices
  • 2 cups shredded green cabbage
  • 2 tbsp dried Italian seasoning
  • 3 oz shaved Parmesan cheese


  1. Preheat oven to 375˚F. In a medium pot, bring 1½ cups water and rice to a boil. Cover and reduce heat to low. Simmer for 40 to 45 minutes, until tender and water is absorbed.
  2. Meanwhile, in a separate medium pot, bring 2 cups water to a boil. Stir in lentils, reduce heat to medium and simmer for 20 to 25 minutes, until tender. (NOTE: Lentils should be covered with water at all times; add more water during cook time if necessary.) Drain.
  3. In a large bowl, add tomatoes, cabbage and Italian seasoning. Stir in rice and lentils. Divide among 4 16-oz baking dishes or 1 large baking dish. Sprinkle with cheese and bake for 25 minutes, until bubbling and beginning to brown.

Nutrition Information

  • Serving Size 14 oz
  • Calories 343
  • Carbohydrate Content 47 g
  • Cholesterol Content 15 mg
  • Fat Content 7 g
  • Fiber Content 11 g
  • Protein Content 22 g
  • Saturated Fat Content 3 g
  • Sodium Content 438 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 0.5 g