Steam the head of cabbage and cook the brown rice. Mix together the rice, green pepper, onion, sundried tomato,garlic,lemon pepper. Peel the cabbage and fill the leaves with the rice mix. Mix the diced tomato and the tomato paste together into a sauce and put a spoonful into each leaf. Roll the leaves and place side by side in a 9 x 12 baking pan. Spread the remaining tomato mix on top, sprinkle with shredded soy cheese and vegan breadcrumbs and oregano and bake at 325* for about 25-30 minutes. Serve hot. Filling was enough for 12-13 rolls, but can be easily adapted to make more or less.