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(Note: It is infinitely easier and produces infinitely prettier results if you freeze a head of cabbage overnight and then fridge-thaw it before peeling the giant leaves off for using as roll wrappers.
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Plus, then you dont have to waste time boiling the cabbage.)
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Preheat oven to 375 degrees F and warm 2 tablespoons of cooking oil in a large skillet over medium heat.
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While stove heats up, core a thawed, previously-frozen head of cabbage and remove stem.
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Slowly peel away 8 to 10 large cabbage leaves, keeping them as much intact as possible but cutting away any stiff parts that were near the stem.
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(You want the leaves to be kind of floppy all around.)
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Take the remaining portion of cabbage that is left on the head and shred it with a large knife (about 2-1/2 cups).
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To the shredded cabbage, add carrots, celery, and green onions.
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Toss together.
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Throw the veggies into your warm, oiled skillet.
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Add TVP and water.
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Sprinkle stir-fry mixture with ginger, garlic, 5-spice and black pepper.
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Shake in about 2 tablespoons soy sauce and crack 2 eggs into skillet.
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Break yolks immediately with spoon and continue to stir-fry until vegetables are tender but firm.
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(No pieces of egg should be visible.)
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Remove skillet from heat.
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Place 2-3 spoonfuls stir-fry mixture in the center of each cabbage leaf, stopping to roll each one before moving on to the next.
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To wrap, first roll leaf like a tube around the filling and then tuck each cabbage end underneath the tube you just made.
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Place rolls side by side, tucked side-down, in a greased baking dish.
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Baste the tops of the uncooked wraps with a mixture of 1 tablespoon oil & remaining 1/2 tablespoon soy sauce before placing the dish, uncovered, into hot oven.
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Bake approximately 25 minutes, or until cabbage glows bright green and filling mixture can be seen through the now-translucent leaves.
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Remove from oven; use tongs to distribute rolls onto plates.
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Allow to cool about 2 minutes before eating.
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Freeze or refrigerate leftovers.
