Remove the outer leaves from the cabbage. Bring a large pot of water to a boil and blanch the cabbage leaves for 3–4 minutes until tender yet crisp. Transfer to ice water to stop cooking.

Peel away 10–12 large leaves and trim the thick ribs to simplify rolling. Set aside on a clean kitchen towel.

In a skillet, heat olive oil over medium heat. Sauté the chopped onion for about 3 minutes until translucent, then add minced garlic and cook for another minute.

In a mixing bowl, combine cooked lentils and rice with the sautéed onion and garlic. Add spices and cook over low heat for 2–3 minutes.

In a pan, heat olive oil and sauté diced onion and garlic. Add crushed tomatoes, oregano, and sugar, and let simmer for 10 minutes.

Preheat the oven to 375°F (190°C) for baking the rolls.

Place a cabbage leaf on a flat surface, add filling at the base, fold sides inward, and roll tightly. Repeat until all filling is used.

Spread a layer of tomato sauce in a baking dish and place cabbage rolls seam-side down. Pour remaining sauce on top.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until golden.

Let the rolls rest for a few minutes after baking. Serve warm, garnished with parsley or dill.