# What You 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
# How To Make:
01 - Preheat oven to 375°F (190°C).
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.
