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1
Bring a large pot of lightly salted water to a boil and immerse the cabbage head.
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2
After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander.
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3
Continue cooking until all the leaves are loose, about 10 minutes.
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4
Rinse the cabbage leaves under cool water and drain.
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5
Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
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6
To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds.
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7
Add the egg whites and puree for about 45 seconds, or until the mixture is smooth.
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8
Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth.
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9
(You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute.
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10
If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.)
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11
Stir in the scallions.
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12
There should be about two cups of filling.
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13
To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern.
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14
The top edges of the leaves should overlap and the three stem sides should face away from the center.
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15
Cut out the tough white stem sections.
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16
Salt and pepper the cabbage generously.
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17
Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
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18
Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal.
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19
Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet.
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20
The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves.
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21
Carefully open the cloth and set aside the packet, seal side down.
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22
Repeat to make a total of eight packets.
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23
To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well.
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24
Add the remaining ingredients and cook for another minute, stirring occasionally.
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25
Gently place the cabbage packets in the pot, seal side down.
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26
Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes.
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27
To serve, place two cabbage packets on each of four plates and spoon some sauce around them.
