Vegetarian Cabbage Rolls

Place the rice and 2/3 cup water in a pot, and bring to a boil.

Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix

the textured vegetable protein and 3/4 cup boiling water in a

medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked

rice.

Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the

tomato soup and 10 3/4 fluid ounces (1 soup can) water.

Place the cabbage in a pot with enough water to cover. Bring to a

boil, and cook 15 minutes, until leaves are easily removed. Drain,

cool, and separate leaves.

Heat the oil in a skillet over medium heat. Stir in the onion, carrot,

red bell pepper, and garlic. Cook until tender. Mix in wine, and

continue cooking until almost all liquid has evaporated. Stir in rice

and textured vegetable protein, reserved juice from the tomatoes,

egg, and peas. Season with cayenne pepper, onion powder, garlic

powder, basil, and hot pepper sauce. Cook and stir until heated

through.

On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1

tomato. Roll tightly, and seal with a toothpick. Repeat with

remaining filling. Arrange in a casserole dish. Pour the soup and

water over cabbage rolls. Season with salt and pepper.

Cover, and bake 35 minutes in the preheated oven, basting

occasionally with the tomato sauce. Remove cover, and continue

baking 10 minutes.