Cabbage Leaves Stuffed with Rice and Green Herb Filling

Remove 12 large cabbage leaves from the outside of the cabbage and set aside. Preheat the oven to 375 º . Quarter the remaining cabbage, remove the core, cut it into thin strips, then chop finely. Heat the butter in a side skillet and add the shredded cabbage, leek, scallions, lettuce, and herbs. Season with 1-teaspoon salt, add 1/4-cup water, cover and cook over medium heat until the vegetables are all tender, about 15 minutes. Drain, then transfer to a bowl. Add the rice and yogurt (or tofu) and mix well. Season with pepper and additional salt if needed.

Divide the filling into roughly 12 equal portions. Set the leaves, smooth side down, on the counter. Place a portion on the base of each leaf just above the notched area, fold the ends around it, and roll. Wrap each stuffed cabbage in a towel and twist firmly, forcing it into a ball. Place the balls in a single layer in a baking dish and add the tomato juice. Cover and bake for 30 minutes.