In a medium pot add the rice, lentils, and water. Cover and bring to a boil over medium high heat. Once boiling, drop to a simmer for 30 minutes or until lentils and rice are tender.

Meanwhile, prepare the cabbage leaves. Cut off the base and pull off the few external cabbage leaves. Then pull off all the leaves until you get to the middle where they are very small. Set those aside. Wash the cabbage leaves and then add to a large pot. Boil for 5 to 6 minutes until soft and drain excess water/

Preheat oven to 350°F (176°C).

Chop the remaining small pieces of cabbage up and add to the cooked lentils and rice along with the grated or chopped carrots and shallot. Add salt and pepper and mix together. Taste and add more salt and pepper if necessary.

Pour about ½ cup of the tomato sauce on the bottom of a large baking dish (9x11 or 9x13). Spread it out over the bottom.

To make the cabbage rolls lay down two leaves of cabbage and then scoop about 2 tablespoons of filling. Fold the sides up and roll over. Place in the baking dish repeat until all are made. I made 12.

Cover with the remaining tomato sauce and bake for 20 to 25 minutes until cabbage looks baked and the sauce no longer looks wet.

Let it rest for 5 to 10 minutes before scooping them out. If you use carrots that have greens on top, wash them and use as a garnish. Enjoy.