Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil. Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Pat each leaf dry with a kitchen towel.
Trim thick rib part each leaf with a paring knife, leaving leaf intact.
For Meat Stuffing: In a medium bowl combine ground beef, onion, garlic 1 tablespoon salt and paprika.
For Veg Stuffing: In a medium bowl combine cooked lentils, mushroom, onion, garlic, lemon juice, paprika, 1 tsp salt.
Spoon about 1/2 cup of filling mixture (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.