Baked Cabbage Leaves
A side dish of cabbage leaves that are blanched, flattened, brushed with clarified butter, and baked.
Ingredients
cabbage leaves, with thick ribs removed
to taste
clarified butter
to taste
salt
to taste
Instructions
1
Blanch the Cabbage Leaves
Blanch the cabbage leaves in salted boiling water for about 1 minute, taking care not to leave them too long so they do not discolor.
2
Cool
Remove the leaves and place them in ice water to cool. Drain them, then place them on a towel to absorb excess water.
3
Prepare the Leaves
Thin the thick parts of the leaf veins and flatten the leaves using a meat mallet or rolling pin.
4
Brush with Butter
Brush both sides of the flattened leaves with clarified butter.
5
Bake
Place the leaves on a baking tray, cover them with parchment paper, weigh them down with another tray, and bake at 120°C for 25 minutes.
6
Dry
Remove the leaves and blot away excess moisture with kitchen paper. Sprinkle with salt and leave them to air-dry.
