In a pot, bring plenty of salted water to a boil. Add cabbage to the pot, simmer for 2 minutes. Lift cabbage head out of pot with slotted spoon. Now cabbage leaves can be easily peeled off. You will need 6 cabbage leaves. Cut out hard stem end of cabbage leaves in a wedge shape.
Heat 1/2 tablespoon oil in a non-stick skillet. Saute onion in it until soft. Add garlic and carrot, stir-fry briefly. Add mushrooms, season with nutmeg, thyme, salt and pepper. Stir-fry mushrooms for about 5 minutes. Mix in lentil sprouts and parsley. Season stuffing with nutmeg, thyme, salt and pepper.
Cook whole peppers in salted water until tender, about 15 minutes. Drain, allow to drain. Remove seeds and stalk. Cut peppers into pieces.
Using a hand blender, finely puree peppers, lemon zest, paprika powder and lemon juice. Season sauce with salt and chili and heat briefly.
Place a little filling in the center of each cabbage leaf. Fold cabbage leaves lengthwise slightly, roll up. Pin roulades with toothpicks.
Heat 1/2 tablespoon oil in a coated frying pan. Brown cabbage roulades on both sides. Pour in vegetable broth, cover and simmer for about 10 minutes. If necessary, add a little vegetable stock. Serve cabbage roulades with paprika sauce.