Leave the garlic cloves and the chipotle peppers whole, not cut up, so you can see them and only serve them to people who like prefer the taste. They will flavor the dish nicely, even when removed.
Put rice in a sauce pan with salt to taste. Cook on the back burner some garlic and 1 tablespoon of the oil to keep it from sticking together. Follow standard directions for rice.
Cut the cabbage into slices and then one inch squares. In another saucepan add an inch or less of water and the cabbage. Put the lid on and steam at medium heat for about 10 minutes.
Take a large heavy skillet and add the safflower oil, lemon juice and a couple of chipotle peppers.
Once the cabbage is nicely wilted, pour off any water remaining and add the cabbage and garlic cloves to the skillet. Stir until nicely mixed. Salt to taste. Turn the heat on under the skillet to medium low (and stir a minute or two, to evaporate the lemon juice if you use it) then sprinkle the flour over the cabbage and stir until it is all lightly coated. Keep an eye on it, and stir regularly so the flour and garlic brown but do not burn. If the garlic is in danger of burning before the flour is browned, remove it to a plate beside the stove. When the flour has cooked, the cabbage is done. Put it in a serving dish with garlic and a lid to keep warm.
Add additional vegetables, soy grits and/or cubed tofu to the skillet and salt to taste. Cook on medium heat for five minutes or so, until cooked but not overcooked.
Put a bed of rice on each plate, top with cabbage then the other veggies.
Serve and enjoy!

2-3 tablespoon safflower oil, or to taste
1 small head of cabbage
2 chipotle peppers, or more to taste (from can, include a little adobo sauce to taste)
Garlic cloves, to taste
1/2 cup organic brown rice, per person
3 tablespoon flour
1 cup soy grits, optional
1 cup fresh or frozen corn kernels, optional
8 oz package fresh sugar snap peas or frozen peas, optional
Any fresh or frozen vegetables of choice
1 package firm tofu, cubed
1 tablespoon lemon juice