Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water.
2. Boil for about 2–3 minutes, or until the outer leaves are tender.
3. Remove the cabbage and let it cool. Carefully peel off 10–12 leaves and set aside.

Step 2: Prepare the Filling

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
2. Add the grated carrot and chopped bell pepper, cooking for an additional 3–4 minutes.
3. In a large bowl, combine the cooked rice, lentils, sautéed vegetables, oregano, thyme, paprika, salt, pepper, and parsley (if using). Mix well to combine.

Step 3: Make the Tomato Sauce

1. In a medium saucepan, heat olive oil over medium heat.
2. Add the crushed tomatoes, tomato paste, basil, oregano, sugar (if using), salt, and pepper.
3. Stir well and let simmer for about 10 minutes.

Step 4: Assemble the Cabbage Rolls

1. Take one cabbage leaf and place about 2–3 tablespoons of the filling at the base of the leaf.
2. Fold in the sides and roll it up tightly, starting from the bottom.
3. Repeat with the remaining leaves and filling.

Step 5: Cook the Cabbage Rolls

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of tomato sauce on the bottom of a large baking dish.
3. Place the stuffed cabbage rolls seam-side down in the dish, packing them snugly.
4. Pour the remaining tomato sauce over the cabbage rolls, ensuring they are well-coated.
5. Cover the dish with aluminum foil and bake for 45–60 minutes, or until the cabbage is tender.

Step 6: Serve

1. Remove from the oven and let cool for a few minutes before serving.
2. Enjoy the stuffed cabbage rolls warm, garnished with additional parsley if desired.