1-Prepare the cabbage: Boil the whole head for 9 minutes, turning halfway. Cool it, then gently remove 10 large outer leaves. Trim the stem bases for easier rolling and reserve any torn leaves for lining the dish.

2-Rehydrate the porcini mushrooms: Cover them with hot reserved cabbage water and soak for 30 minutes. Drain, chop them, and keep the soaking liquid for later use.

3-Cook the lentils and rice: Simmer them together with 1/2 tsp salt and a bay leaf in water, covered, on low for 35-40 minutes until tender.

4-Sauté the mushrooms: Cook the Cremini mushrooms in 2 tablespoons olive oil for 13-14 minutes, stirring every 2 minutes to sear them. Add the chopped shallots in the last 3 minutes.

5-Make the filling: Pulse the mushroom mixture with breadcrumbs, 1 tsp tomato paste, 1/2 tsp salt, and most of the thyme leaves in a food processor until combined but not pasty. Mix this with the cooked lentils, rice, 1/2 tsp ground black pepper, and adjust salt as needed.

6-Prepare the sauce: Simmer the reserved mushroom soaking liquid in the sauté pan. Stir in the remaining tomato paste, 1/2 tsp salt, pepper, and the can of diced tomatoes. Cook on low for 2-3 minutes.

7-Assemble the rolls: Preheat your oven to 350°F. Line a greased casserole dish with the reserved cabbage leaves. Stuff each leaf with about 1/4 cup of filling, fold the sides in, and roll tightly. Place them seam-side down in the dish.

8-Bake the rolls: Pour the sauce over the rolls so the liquid reaches the sides, adding dry white wine or vegetable broth if needed for moisture. Sprinkle with salt, pepper, and the remaining thyme. Bake uncovered for 40-50 minutes until golden, then remove the thyme sprigs before serving and garnish with fresh thyme.