Bring a large pot of water to a boil and gently submerge the whole head of cabbage. Blanch for 3-4 minutes until the outer leaves soften. Transfer to an ice bath, then peel off 10-12 leaves, trimming any thick ribs.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

In the same skillet, add the cooked lentils and rice to the sautéed onions and garlic. Sprinkle in ground cumin, smoked paprika, ground coriander, salt, and pepper. Cook for 2-3 minutes.

In another skillet, heat 2 tablespoons of olive oil over medium heat. Sauté diced onion and minced garlic for 3 minutes. Add crushed tomatoes and dried oregano, simmer for 10 minutes.

Preheat the oven to 375°F (190°C). Take a cabbage leaf, place a scoop of filling near the base, fold the sides over, then roll tightly. Arrange in a baking dish seam-side down.

Pour the sauce over the cabbage rolls, cover with foil, and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until browned.

Let the dish rest for a few minutes, garnish with parsley or dill, serve warm.