# What You'll Need:
→ For the Cabbage Rolls
01 - 1 large head green cabbage
02 - 1 cup cooked brown rice
03 - 1 cup cooked green or brown lentils
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, grated
07 - 2 tbsp tomato paste
08 - 1 tbsp olive oil
09 - 2 tbsp chopped fresh parsley
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ For the Tomato Sauce
14 - 2 cups canned crushed tomatoes
15 - 1 tbsp olive oil
16 - 1 small onion, finely chopped
17 - 2 cloves garlic, minced
18 - 1 tsp dried oregano
19 - 1 tsp sugar (optional, to balance acidity)
20 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
03 - For the filling, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning.
05 - For the sauce, heat 1 tbsp olive oil in a saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
07 - Lay a cabbage leaf flat, trim thick stem if necessary. Place about 2-3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes.
10 - Remove foil and bake for an additional 10-15 minutes until bubbly. Let cool slightly before serving. Sprinkle with extra parsley if desired.
