This dish can be made in advance and refrigerated; and can be reheated and served later.
makes 10 cabbage rolls
1 cup walnuts
1 cup cooked brown rice
1 cup canned garbanzo beans, rinsed and drained
1 cup oat bran
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon onion powder
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
18 to 20 large cabbage leaves
1 cup tomato-vegetable juice blend
2 tablespoons freshly-squeezed lemon juice
Salt and freshly ground black pepper
Preheat the oven to 350°F.
Using a food process the walnuts and set aside.Add the garbanzo beans and brown rice to the bowl process it until the mixture a coarse mash. Add oat bran, marjoram, thyme, onion powder, soy sauce, and mustard. Use your hands, to knead the dough well until it is thoroughly mixed and holds its shape.
Bring a large saucepan of salted water to a boil. Add the cabbage leaves and cook for 2 to 3 minutes (the leaves
should be limp enough to roll but not cooked through). Drain the leaves thoroughly.
Divide the bean and rice mixture into ten equal parts. Form each piece into a tiny round loaf.
Spread a cabbage leaf place a loaf at one edge of the cabbage leaf and roll it up, folding in the edges as you go. Repeat with the remaining bean and rice loaves.
Place the cabbage rolls seam side down in an oiled baking dish. Use a knife to shred the remaining cabbage leaves and
pieces you have left over. Sprinkle the shredded cabbage over and around the cabbage rolls.
Mix the tomato juice and lemon juice together and pour evenly over the rolls. Sprinkle with salt and pepper to taste.
Bake the rolls for 45 to 50 minutes, until gently brown on top.