INGREDIENTS

INSTRUCTIONS

Before beginning, examine how the cabbage is naturally constructed
around it's core. Peel away leaves from a cabbage. Clean outer
leaves, and pat away moisture with paper towel. If inner leaves are
sandy, allow to air dry 4 to 5 hours; then brush away sand. Gently
brush at least ten leaves with tempered chocolate with a clean, dry
pastry brush. Brush toward outer edges to capture each leaf's form.
Heavily veined leaves can be painted on either side. Gently bend the
leaves over the edge of a parchment-lined baking tray to give them
the curved, bowed shape of real leaves. Refrigerate for 30 minutes to
2 hours. Remove the molded chocolate from the leaves by gently
pulling back leaf around its outer edges. Line a small mixing bowl
with parchment paper. Construct cabbage's core out of center leaves
with markings on outside. Beginning with two leaves, dip bottom edge
of each into warm tempered chocolate, and bind leaves to each other.
Prop together in mixing bowl. Refrigerate 5 to 10 minutes to set. Add
more leaves, about 3 at a time, to core by same technique; set in
larger mixing bowls, as needed. To position final layer of outer
leaves, construct a sturdy aluminum-foil ring in place of a mixing
bowl. Affix leaves, and allow to set at least 1/2 hour in
refrigerator before serving.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 3574 Calories (kcal); 376g Total Fat; (75% calories from
fat); 72g Protein; 197g Carbohydrate; 0mg Cholesterol; 115mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0
Fruit;
74 1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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