Creating Vegan Cabbage Rolls can be enjoyable and satisfying. Follow these straightforward steps to make your delicious meal:

1. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and gently place the whole head in the boiling water. Blanch for about 2-3 minutes until the leaves soften. Remove the cabbage from the water and let it cool.

2. Cook the Filling: In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the grated carrot and cook for another 2 minutes.

3. Combine Ingredients: In a large bowl, mix the cooked brown rice, black beans, diced tomatoes, sautéed onion and carrot, cumin, paprika, salt, and pepper. Stir until well combined.

4. Prepare Rolls: Once the cabbage leaves have cooled, carefully peel off 8-10 outer leaves. Cut the thick central rib from each leaf for easier rolling. Lay a cabbage leaf flat, fill with a generous spoonful of filling, and roll it up tightly, tucking the sides in as you go.

5. Place in Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce (if using) in the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish.

6. Add Sauce: If desired, pour additional tomato sauce over the top of the cabbage rolls, covering them lightly.

7. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to become slightly crispy.

8. Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs like parsley or cilantro for an extra pop of flavor!