|Steam whole head of cabbage in large steamer basket, covered, until leaves wilt, about 7-10 minutes. Set aside to cool.
Meanwhile, place seitan in a food processor and pulse-blend until it resembles ground beef. Combine seitan, rice, onion, 1/2 teaspoon basil, parsley, oregano, garlic powder, salt and pepper in large bowl, mix well.
Place ½ cup mixture in center or each cabbage leaf, fold ends of leaf over and roll up. Place in large frypan seam side down.
Mix tomato sauce, remaining 1/2 teaspoon basil, parsley and oregano together and pour evenly over cabbage rolls. Cover pan; place over medium-low heat and cook for 45 minutes – 1 hour, until done.