Place the rice and 150ml water in a pot and bring to the boil. Reduce heat to low, cover and simmer 40 minutes, until tender. Mix the soya mince and 175ml boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
Preheat oven to 180 C / Gas 4. In a bowl, mix the tomato soup and 310ml water.
Place the cabbage in a pot with enough water to cover. Bring to the boil and 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 pepper and garlic. Cook until tender. Mix in wine and continue cooking until almost all liquid has evaporated. Stir in rice and soya mince, reserved juice from the tomatoes, egg and peas. Season with cayenne pepper, onion powder, garlic granules, basil and hot pepper sauce. Cook and stir until heated through.
On 1 cabbage leaf, place about 2 tablespoons frying pan mixture and 1 tomato. Roll tightly and seal with a cocktail stick. Repeat with remaining filling. Arrange in a baking 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.