Preheat oven to 350˚F.
Grease a 9x13 baking dish, or a 3.5-quart braiser, with cooking spray and set aside.
If you are using fresh cabbage leaves:Bring a large pot of well salted water to a boil.
Add cabbage leaves to the boiling water; cover and cook for about 4 minutes, or until the leaves are pliable.
Drain well and set aside on paper towels to dry.
Heat 3 tablespoons olive oil in a large skillet set over medium-high heat.
Add the onions to the heated oil and cook for 3 minutes, stirring occasionally.
Stir in the garlic and parsley; cook for 30 seconds.
Add in the tomatoes; season with paprika, salt, pepper, oregano, thyme, and lemon pepper seasoning, and continue to cook for 4 minutes, stirring frequently, until tomatoes are tender.
Add the rice and saute for 1 minute. Remove from heat.
Using a paring knife, cut off the raised part of the vein on each cabbage leaf. This will make it easier to roll.
Lay the leaf flat on your hands and place a heaping spoonful of the filling on one side of the leaf; add a piece of walnut in the middle of the filling. Don't add too much filling because it will be too stuffed to roll it up.
Roll it up tightly, tucking in the sides of the leaf, kind of like you would roll up a burrito.
Place the stuffed cabbage rolls in previously prepared baking dish, seam sides down. Season tops with salt and black pepper. Set aside.
Heat 3 tablespoons olive oil in a saucepan.
Add garlic to the heated oil and cook for 15 seconds.
Mix in the sweet paprika.
Stir in the hot water (or broth) and bring to a boil.
Pour the hot liquid over the cabbage rolls.
Cover the dish with a lid or aluminum foil.
Bake for 45 minutes.
Remove the cover and continue to bake for 15 minutes.
Remove from oven and check to make sure that the rice is cooked through; if not, put it back in the oven for 10 to 12 minutes longer.