Food & Cooking Recipes Dessert & Treats Recipes Chocolate Cabbage Leaves with Vanilla Ice Cream 3.0 (116) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 45 mins Total Time: 1 hrs 15 mins Yield: 8 These elegant chocolate bowls turn plain vanilla ice cream into a show-stopping dessert. Clear out plenty of space in your refrigerator for all the draped leaves. Ingredients 1 large head green cabbage 1 ¼ pounds bittersweet chocolate 1 pint vanilla ice cream Directions Remove 8 whole outer cabbage leaves. Bring a saucepan filled with 2 inches of water to a simmer. Remove from heat. Melt half the chocolate in a heatproof bowl set over saucepan, stirring gently with a rubber spatula, until chocolate reaches 118 degrees on a candy thermometer. (Watch the chocolate carefully, since the time it takes for different chocolates to heat and cool can vary.) Remove from heat. Add remaining unmelted chocolate to bowl, and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, stirring, until chocolate registers 88 degrees to 90 degrees. Immediately coat outside of 1 cabbage leaf with a thick layer of chocolate using a pastry brush. Drape leaf, chocolate side up, over a small inverted bowl to keep the rounded shape of the leaf. Repeat with remaining leaves and chocolate. Refrigerate leaves on bowls until set, about 30 minutes. Gently grasp outer edge of each chocolate leaf with your fingers, and carefully tear off pieces of cabbage. Use kitchen scissors to cut away any tough, thick pieces of cabbage. Arrange chocolate bowls on plates, and fill with scoops of ice cream. Cook's Notes Chocolate bowls can be refrigerated for up to 2 days. Print