Core and steam the cabbage until soft and easy to separate. About 5 - 8 minutes

Place carrots in a food processor and pulse until the carrots are shredded. Add parsley, zucchini, garlic, basil, paprika, salt, black pepper, egg and ¼ of the ground meat and pulse until everything is well combined

Transfer the meat mixture to a bowl and add balance of ground meat and mix well Separate cabbage leaves and remove the hard spine. Spoon the stuffing about ¼ cup on each leaf, tuck the ends in and roll. Lay flap side down in a baking dish leaving a little space in between each roll

FOR THE SAUCE

Place all the sauce ingredients into a food processor and blend until smooth

Pour the sauce over top of the stuffed cabbage and cover tightly with foil or lid

Bake at 375 F for 90 minutes