Remove the core from the cabbage and bring a large pot of water to the boil.

Immerse the cabbage head in the pot of boiling water, core side down.

Cook for five minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.

In a large mixing bowl, place the mushrooms, celery, carrots, zucchini, pepper, rice, onion, garlic, parsley, ginger, soy sauce, salt, pepper. Add an egg and 2 tablespoons of the tomato sauce to the mixture. Stir to combine.

Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.

Place 1/3 of a cup of the vegetable mixture in the centre of a cabbage leaf.

Fold the cabbage leaf around the vegetable mixture and roll up like a burrito or spring roll.

Repeat with the remaining vegetable mixture and cabbage leaves.

Preheat the oven to 350 degrees F.

Coat the bottom of a large dutch oven pot or a 9 x 13 baking pan with olive oil, and extra cabbage leaves.

Place half of the tomato sauce in the bottom of the pot or baking dish.

Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.

Cover with a lid or if using a baking pan cover with foil.

Bake for 90 minutes or until cabbage is tender.

Sprinkle with parsley and a dollop of yogurt, then serve.