Prep the veggies. Discard the outer leaves of the cabbage, halve, core, then slice it into 1 centimeter thick strips.

Sauté the veggies. In a wide pot with a lid, heat the extra virgin olive oil over medium heat. Add onion and leek, cooking until soft and translucent, about 10 minutes. Stir in carrot and celery, season with salt, and cover. Cook for another 5 minutes. Add garlic and tomato paste, stirring to combine. Cook for 1 more minute, then add paprika, if using.

Cook the cabbage. Add the sliced cabbage to the pot along with bay leaves and 1 cup water. The cabbage will seem like a lot, but it will wilt as it cooks. Sprinkle with salt, cover, and reduce heat to medium-low. Cook for 20 to 25 minutes, stirring occasionally to prevent sticking. If the pot looks dry, add 1/2 cup water. Once the cabbage is softened, continue cooking for another 10 minutes, if needed, until fully tender. Meanwhile, bring 4 cups of water to a boil in a separate pot or kettle.

Add the rice. After 20 to 25 minutes, the cabbage should be wilted and softened. If the cabbage is still relatively crunchy, cook for an additional 10 minutes or until it is soft. Stir in rice, and season with a big pinch of salt and black pepper. Add 3 1/2 cups of boiling water. Mix through and taste the cooking liquid. It should be well-salted at this stage.

Cover and cook. Place the lid on the pot and cook on low heat for 15 minutes or until the rice is tender. Open the lid and check if the stew has enough liquid; add another 1/2 cup of boiling water if you want it saucier. Stir and immediately remove from heat, keeping the lid on for 10 minutes.

Finish and serve. Stir in the lemon juice, taste, and adjust seasoning as needed. Top with 1 cup crumbled feta cheese, freshly ground black pepper, and 1/2 cup chopped parsley.