Carefully remove the cabbage leaves from the head. Bring a large pot of salted water to boil and cook the cabbage leaves for 4 minutes. Drain and carefully rinse in cold water. "Dry" carefully between paper towels. Set aside.
Melt butter in a small sauté pan over medium heat and sauté shallots until soft. Set aside to cool.
Arrange a cabbage leaf on a flat surface. Place an escargot (snail) and one-fourteenth of the shallots in the center of the cabbage piece. Carefully fold the cabbage around the escargot. Press the seam into the palm-of-a-hand to shape. Set the finished stuffedcabbage, seam side down, on a plate. Repeat with the remaining escargots.
Preheat oven to 175ºF. Bring 2 tablespoons of chicken broth to a boil in a small sauté pan. Remove from heat, arrange stuffed cabbages in the pan, and place in the oven to warm.
Put a half cup chicken broth in a small sauce pan over high heat and reduce by 60 percent. Add a fourth of the garlic purée and the herbs to the reduced broth and mix. Remove from heat and whisk in the chilled butter. Set aside.
Reheat garlic purée quickly in a microwave. Combine with cream and set aside.
Drain cabbages and arrange 7 each in a circle on 2 warmed plates. Pour sauce over cabbages. Divide garlic purée in 2 small mounds in the center of the cabbage arrangements. Serve immediately.