Remove center core from a large head of cabbage. Place head in a colander and pour hot water over to loosen leaves, or microwave the whole head for 5 minutes on high. Cool slightly and remove 12 leaves. Remove hard center rib from each leaf.

Soak for 15 minutes:

4 lg. dried shitake mushrooms
1 c. boiling water

Remove mushrooms and chop, discarding stems.

Combine:

1 c. TVP granules
7/8 c. boiling water
1 tbsp. ketchup

Heat a pan and saute until soft or microwave 2 minutes:

1 c. onion (1 med.), chopped
1 clove garlic, minced
1 tbsp. olive oil

Combine for the filling:

1 c. cooked brown rice
The chopped shitake mushrooms
The softened onion and garlic
The soaked TVP
1 tsp. salt
1/4 tsp. mace or nutmeg
1/2 tsp. coriander

Place each cabbage leaf on a work surface, outside down. Fill with about 2 tablespoons of TVP mixture, fold sides of leaf into center and roll up. Place seam side down in a lightly oiled 11x9x3 inch dish.

For the sauce, whiz in a blender:

1 (16 oz.) can tomatoes
1 tsp. honey

Spoon sauce over rolls. For OVEN BAKING, cover with foil and bake at 350 degrees for 35-40 minutes. For MICROWAVE, cover tightly with plastic wrap and cook on medium high for 15 minutes; pierce plastic to release steam and uncover.