Cabbage and seitan rolls

For 4 people:
12 cabbage leaves
200 grams of seitan
70 g rice
1 onion
parsley
basil
extra virgin olive oil
salt and pepper

Wash 12 cabbage leaves and allow to sear for a few minutes in boiling water, then remove them without throwing the water.
In the same water cook the rice.
Meanwhile, put two tablespoons of olive oil in a pan, add the onion and the minced seitan, then add the rice.
Add the chopped parsley and basil (you can also use those jars), salt and pepper.
Then put the mixture into cabbage leaves and close them to roll.
Arrange the rolls in a pan large enough to hold them all and add a glass of water and two tablespoons of oil, then cook in covered pot for 20 minutes.