Making the Filling
In a skillet, sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and cook for an additional minute. Remove from heat and let the mixture cool. In a large bowl, combine the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika. Allow the mixture to rest for 10 minutes.
Rolling the Cabbage
To roll the cabbage, place 2 to 3 tablespoons of the filling on the underside of a leaf, fold in the sides, and roll tightly. Preheat the oven to 180°C (top/bottom heat) and butter a large ovenproof dish.
Preparing the Vegetable Bed
Spread the potato slices evenly in the dish, seasoning them with salt, pepper, and garlic powder. Drizzle with 2 tablespoons of vegetable oil. Layer the tomato slices, peppers, mushrooms, red onion, and corn on top, seasoning to taste. Place the rolled cabbage, seam-side down, on top of the vegetables.
