Boil a whole head of cabbage in salted water for 3-4 minutes until leaves are tender. Peel off 10-12 leaves and set aside.

In a skillet, heat olive oil and sauté onion until translucent. Add garlic and cook for another minute. Combine lentils and rice with spices and heat through.

In the skillet, sauté another onion and garlic, then add crushed tomatoes and oregano. Simmer for 10 minutes to thicken.

Preheat oven to 375°F. Fill cabbage leaves with lentil mixture, roll them up, and place seam-side down in a baking dish. Pour sauce on top.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until browned.