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Cut the cabbage into wedges and toss with olive oil, salt, and Provencal herbs. Sauté the cabbage wedges until softened slightly, then add a little water and simmer until tender.
While the cabbage simmers, sauté leeks, garlic, carrots, and mushrooms in olive oil until tender.
Combine the cooked cabbage with the sautéed vegetables, add pureed tomatoes, and season with salt, pepper, and sweet paprika. Let everything simmer together for a few minutes to allow the flavors to meld.
Sprinkle with Parmesan cheese and enjoy!
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