1.   On the cabbage leaves of the cannas, huge, shining droplets of water repose.

2.   Cabbage leaves may have to be wired to a piece of wire or thin bamboo.

3.   Diners then scoop up the mixture with ice-cold cabbage leaves.

4.   Divide this mixture between two cabbage leaves, and bring up the sides to make a bundle.

5.   First, cabbage leaves are steamed and set aside.

6.   Here dinner might consist of pork liver pate with fig jam, followed by roast grouse packed in a cabbage leaf and a fig tart.

7.   It used to be that when the weather got this miserably hot, oldtime ballplayers would ice cabbage leaves and put them in their cap.

8.   Lining a ladle with a cabbage leaf and adding the filling for the cabbage purses make the folding easy.

9.   Like iris seedpods and cabbage leaves, the volunteer grains are bonuses of the season.

10.   Pericich waters it with a glass of homemade wine once a week, buries cabbage leaves near its roots and plants garlic around the stalk.