1 large head of cabbage
2 cups dried TVP, rehydrated with 3/4 cup boiling water in a bowl.
1 cup brown rice (cooked)
3 cloves garlic minced
1 large onion chopped
1/2 finely chopped carrot
1/2 red or orange pepper diced
A splash of white wine, I'll explain later
1 19oz can tomatoes, whole not crushed (undrained)
1/2 cup green peas (uncooked frozen is fine)
1 egg beaten
2 pinches cayenne pepper
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp dried basil
3-4 drops hot sauce
salt and pepper
Toothpicks
Large Roasting pan
2 cans tomato soup

Core the cabbage and remove the outer leaves that look bad. Put into a large pot with water and cook until leaves are soft and can be pulled off easily (about 15 mins.).

While the cabbage is cooking, rehydrate TVP with water. Add cooked rice and stir to mix. Saute garlic, onions, carrot and red pepper in a little oil. When it starts to brown, and a splash of white wine, just a little. And cook until wine is almost absorbed. Add to rice/TVP mixture. By this time the cabbge should be ready. Drain cabbage, and fill pot with cold water to cool cabbage for handling.

Now add to the TVP mixture the juice from the can tomatoes, beaten egg and peas and everything else except the tomato soup. Stir thoroughly. Drain cabbage again, and carefully peel of 15-20 leaves. Heat oven to 350 degrees. Take one cabbage leaf with the root end facing you and put 2 heaping tablespoons of TVP mixture in the bottom. Put 1 canned tomato in. Bring the side in and roll up tightly. Secure with toothpick. Put in roasting pan. Continue with remaining leaves.

After finished, in a small bowl, mix both cans tomato soup with 1 can water. Pour over cabbage rolls. Sprinkle additional salt and pepper and cover. Put in the oven for 45 mins to an hour. Check often basting the cabbage rolls with the tomato soup. Just before the hour is up, for the last 10 minutes take the cover off. And let cook for the remaining time. Then eat. They are best the day after.