Preheat the oven to 350ø F. Lay a each piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the cabbage rolls with 2 tablespoons olive oil. Season the rolls with Essense. Place the rolls on a parchment lined baking sheet. Bake for 15-20 minutes or until the rolls are heated through. In a sauté pan, heat the remaining olive oil. When the oil is hot, sauté the onions until golden, about 3-5 minutes. Season with salt and pepper. Stir in the shallots, garlic, mustard, beer and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls from the oven. Lay the rolls against each other in the center of a shallow pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long chives, chopped chives, and brunoise peppers.
Yields: 4 servings