Place the rice and 2/3 cup water in a saucepan. 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 re-hydrated. Mix in the cooked rice.
Preheat oven to 180 degrees C. In a bowl, mix the tomato soup and water.
Place the cabbage in a saucepan with enough water to cover. Bring to a boil then cook 15 minutes, until leaves are easily removed. Drain, cool and separate leaves.
Heat the oil in a frying pan over medium heat. Stir in the onion, carrot, red capsicum 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 then peas. Season with cayenne, onion powder, garlic powder, basil and Tabasco. Cook and stir until heated through.
On 1 cabbage leaf, place about 2 tablespoons frying pan mixture and 1 tomato. Roll tightly then 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 then bake 10 minutes more.