Separate 2 well-shaped outer leaves from the head of cabbage
. Blanch the leaves in salted, boiling water for 2
minutes. Chill in an ice
bath and dry well with absorbent paper. Melt 10 grams of butter
a baking sheet with parchment paper. Lightly brush the blanched cabbage
leaves with butter
on the baking sheet. Bake the leaves until they become translucent, about 1 hour.