432 French stuffed cabbage

• 3–4 small headsof cabbage
• 1 spoon butter

Remove the green leaves from 3–4 small headsof cabbage, halve each head, and drop into salted water. Let the cabbage come to a boil twice, drain in a coarse sieve and, when it has cooled, cut out the cores. Stuff a forcemeat between the leaves, fold each half into a kind of oblong head of cabbage, an