Bring a large pot of water to a rolling boil. Carefully submerge the whole head of cabbage and blanch for 3-4 minutes until softened.

Remove the cabbage and let it cool slightly before peeling off 10-12 large leaves.

Trim the thick ribs at the base of each leaf for flexibility.

In a skillet, heat olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute.

Stir in lentils, rice, cumin, smoked paprika, coriander, salt, and pepper, mixing well.

In a separate pan, heat olive oil and sauté another onion and garlic until fragrant. Add crushed tomatoes, oregano, sugar, salt, and pepper.

Bring the sauce to a gentle simmer and cook for 10 minutes.

Spoon filling onto the center of each cabbage leaf and roll tightly. Place seam-side down in a baking dish.

Pour half of the prepared sauce over the rolls and cover with foil.

Preheat oven to 375°F (190°C) and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.

Let cool for a few minutes before serving, garnish with fresh herbs if desired.