Comfort food like these neat little packets of rice feel like Thanksgiving all over again. This recipe is time-consuming, so plan on making it a day ahead, or on a leisurely day in the kitchen. They freeze well.

INGREDIENTS | SERVES 6

• 1 head green cabbage (about 1½ pounds), stem core cut out
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 bunch of scallions, chopped
• 1 bunch of basil, leaves picked, washed well, and cut into julienne
• ½ cup chopped Italian parsley
• 1 teaspoon oregano
• ½ teaspoon thyme
• Kosher salt and freshly ground black pepper
• 1 cup of cooked barley, spelt, brown rice or other whole grain
• ¼ cup puréed silken tofu
• ¼ cup vegetable stock
• 2 cups tomato sauce

1. Bring a large stockpot of water to a boil; submerge the cabbage in it for about 5 minutes. Peel off the first few softened leaves, then put the cabbage back in to soften some more. Repeat this process until you have 12 softened leaves; cut the thick vein from their stem ends. Finely shred the remaining cabbage.

2. Heat the olive oil in a large skillet over high heat for 1 minute; add the chopped cabbage, onions, scallions, basil, parsley, oregano, and thyme. Season thoroughly with salt and pepper. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally; drain. Combine with cooked barley and puréed tofu. Taste for seasoning, adding more salt if necessary — it should be highly seasoned.

3. Place the softened cabbage leaves on a work surface, with the stem end closest to you. Distribute the filling onto the leaves, placing it closest to the stem end. Fold the sides in to envelop the filling, then roll away from yourself, providing even tension to keep the rolls plump. Place the rolls in a baking dish; add the vegetable stock. Bake 30 minutes at 350 degrees. Make small pools of tomato sauce on 6 plates, and serve 2 rolls atop the sauce for each portion.