Cook 1 cup of lentils and 1 cup of rice according to package directions until tender. In a large bowl, combine the cooked lentils, rice, 1 teaspoon of smoky paprika, 1 teaspoon of cumin, and any optional ingredients like chopped spinach or grated carrots for added flavor and nutrition. Mix thoroughly until well combined and set aside to cool slightly.

Bring a large pot of water to a gentle boil. Carefully remove the leaves from a whole head of cabbage and blanch them in boiling water for 2-3 minutes, or until they soften slightly and are pliable. Use tongs to transfer them to a plate, allowing them to cool down for a few minutes.

Once the cabbage leaves are cool enough to touch, take one leaf and place a generous scoop of the lentil and rice filling at the base. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly to secure the filling inside. Repeat this process until you’ve used all the filling or the leaves are gone.

Preheat your oven to 350°F (175°C). Evenly spread a layer of tomato sauce across the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the baking dish and pour the remaining tomato sauce over the top of the rolls, covering them generously. Cover the dish tightly with aluminum foil.

Bake in the preheated oven for about 30 minutes, or until heated through and the cabbage is tender.

After baking, remove the foil and let the rolls rest for a few minutes. Drizzle additional sauce over the top before serving.