Cooking the cabbage leaves
Bring a large pot of water to a rolling boil.
Carefully drop the whole cabbage into the pot and boil for about 5 minutes.
Remove and put in a colander set over a bowl to drain and cool slightly.
Peel off the outer leaves that feel pliable. Repeat boiling/draining until you have 8 cabbage leaves.
Lay them on paper towels and pat dry twice so the leaves don’t get soggy.
Prepare the filling
Cook the brown rice and brown lentils separately (follow package instructions).
In a skillet, sauté the diced onion, shallot, garlic, and mushrooms until the onion turns translucent and the mushrooms release moisture.
Stir in paprika, thyme, dill, salt, and pepper. Remove from heat.
In a medium bowl, combine the cooked lentils, cooked rice, sautéed veggies, and seasonings. Mix gently until even.
Roll the cabbage
Pour 1 cup marinara + ¼ cup water into the bottom of your crockpot or dutch oven. Stir to combine.
Place a cabbage leaf on a work surface, outer side down. Scoop ~½ cup of filling into the center. Fold the stem about one-third of the way, fold the sides in (like a burrito), and roll snugly.
Place seam-side down on top of the marinara in the crockpot. Repeat until you have 8 rolls, stacking in one or two layers.
Finish & cook
Add the remaining marinara and the fire-roasted tomatoes on top of the rolls.
Crockpot: Cook on high 4–5 hours or low 8–10 hours.
Dutch oven (oven method): Bake at 350°F for 45–60 minutes, covered, until everything heats through and flavors meld.
Serve
Spoon a little marinara onto each plate. Carefully transfer a cabbage roll seam-side down.
Ladle extra sauce over the roll and garnish with fresh dill and parsley.
Serving idea: Pair with a crisp salad and crusty bread
