3 large heads cabbage, rinsed and cut into 1 inch pieces
1 (10 ounce) can garbanzo beans
2 veggie burgers
Place the cabbage and marinade into a large resealable plastic bag. Place the veggies on a plate, leaving a potato in the center. Rub the boiled cooker beans into the center of each piece. be careful not to push too much through the crucible, otherwise they will pull down and you will not be able to flip. Pour the marinade over the vegetables, taking out the beans.
Brush the burgers with salt and pepper by pinching, or with a fork. Place on the plate. Top each piece with a bunch of yogurt, followed by remaining lettuce leaves, tomato, carrot and crispy rice, and place on top.
Press into the breading, seal and label with any other scraps of veggie. It is best to leave left or right leaning, you may want to lay the lettuce/pepper on top so that it does not brown too much. Roll up cabbage strips and cut into chunks, leaving spaces between pieces.