Instructions: Before beginning, examine how the cabbage is naturally constructed around its 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 leafs 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 cabbages 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.

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