Stuffed cabbage leaves

• 1 large whole cabbage
• 1 pound sea or bay scallops
• 1 pound fresh shrimp
• 1 pound rock crab claws, parboiled, with shells left on
• 1/2 pound butter, melted
• 1/2 cup sweet vermouth
• Fresh herbs - thyme, parsley or basil, to taste
• Salt and pepper, to taste
• Scallion ends, optional

1. Boil the cabbage whole in a large pot of water for three to five minutes, or until the leaves turn bright green.
2. Remove from water.
3. When the cabbage has cooled, separate the leaves carefully.
4. Place each leaf flat on a table and divide the scallops, shrimp and crab claws among them.
5. Brush with melted butter and vermouth.
6. Sprinkle with fresh herbs, and salt and pepper.
7. Fold the leaves and tie with string or long scallion ends.
8. Place on hot grill and cook for five to seven minutes on each side.
9. Serve immediately.

cabbage, shrimp, crab claws, butter, sweet vermouth, herbs thyme, salt, scallion

Taken from cooking.nytimes.com/recipes/6112 (may not work)