-
1
In a medium bowl, whisk all the ingredients together in a small bowl and set aside.
-
2
Sausage:
-
3
Add all of the ingredients, except the cabbage, carrots and cucumber, to the bowl of a food processor fitted with a blade attachment.
-
4
Pulse until the mixture is blended but its texture is still slightly chunky.
-
5
Bring a large pot of water to a boil over medium heat and add the cabbage leaves.
-
6
Blanch for 30 seconds.
-
7
Transfer them to an ice bath to stop the cooking and cool.
-
8
Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel.
-
9
Put a cabbage leaf onto a clean work surface.
-
10
Halve the large stem in the middle of the cabbage widthwise so that it is thin enough to be rolled without the stem breaking.
-
11
Spread 1/4 cup of the seafood mixture over the bottom 1/3 of the cabbage leaf.
-
12
Tightly roll the leaf up halfway.
-
13
Fold the sides of the leaf inward toward the center of the roll to keep the filling contained.
-
14
Tightly roll the sausage up the remaining way.
-
15
Repeat with remaining ingredients.
-
16
Make 3 punctures in each roll with a toothpick to allow any excess moisture to escape during the cooking process.
-
17
Set up a bamboo or vegetable steamer over a pot of simmering water.
-
18
If you do not have a steamer, you can use a colander.
-
19
Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes.
-
20
Remove them from the steamer to let cool for 5 minutes.
-
21
Slice each sausage lengthwise 3/4 of the way through, leaving the bottom still intact.
-
22
Split the sausages open and top them with the julienned carrots and cucumbers.
-
23
Drizzle with the mustard and serve.
