Cabbage Rolls / Rouleaux de Chou

Ingredients
Cabbage
Wild rice
Brown lentils
Onions, chopped
Garlic, minced
Parsley
Lemon juice
Paprika
Salt and pepper
Tomato-based sauce to go on top (any jarred or homemade pasta sauce will work)

Directions 
1) Cook the rice and lentils.
2) Sauté the onions and garlic.
4) Mix everything but the cabbage and tomato sauce together – this is the filling.
5) Boil the cabbage until the leaves start to soften enough to come free of the cabbage.
6) Carefully remove the leaves from the cabbage. The goal is to wind up with whole cabbage leaves so try not to tear them.
 7) Now you’re going to stuff the leaves. Place each leaf with the stem end towards you and the round part down so they’re like little cups. Put some lentil mix near the stem end. Now you wrap it just like you’d wrap a burrito: fold the stem over the filling, then fold up the sides towards the middle, then roll it so you get a mini cabbage burrito. Put that stuffed cabbage in an oven dish and roll up the next one.
8) When you’ve filled your dish, ladle the sauce over it.
9) Bake at 300 degrees F for about 45 minutes.