Stuffed cabbage with cod served on romaine lettuce and grapes

2 large heads of romaine lettuce (about 8-10 big leaves)
800 g ground fillet of cod
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
1 bunch chives
1 bunch dill
500 ml vegetable stock
3 tablespoons grated horseradish
240 ml Mazurski Smak cream 18% fat
Fine-grained sea salt
50 g Havarti cheese
300 g x 2 green and red grapes
2 tablespoons honey
Rapeseed oil
Spices: Sea salt, black pepper, ground white pepper, seasoning for fish and seafood, sugar.

Cabbage rolls with cod:

Scald the lettuce leaves with boiling water for 15 minutes. Cut out their hard veining if any.

Finely chop the chives and fry in oil. Grind the cod and add in the chives, mayonnaise, breadcrumbs and dill. Enhance with seasoning for fish and stir thoroughly.

Place 1 tablespoon of the filling on each cabbage leaf and roll up. Overlap the ends of leaf. Fold in sides. Beginning from the cut end, roll up so to have the hardest part inside. Arrange the cabbage rolls seam side down in a casserole dish (about 24×24 cm).

Sauce:

Melt 1 stock cube in 500 ml boiling water. When it starts boiling, add 3 tablespoons of Mazurski Smak cream and stir. Then add 3 tablespoons grated horseradish. Season to taste with sugar, salt and white pepper and mix again.

Pour the sauce over the stuffed cabbage rolls and scatter over the grated Havarti cheese.

Line a baking tray with parchment paper and arrange the layer of grapes. Pour the honey over the grapes and sprinkle with the freshly ground pepper. Put the casserole dish and the baking tray together in the oven preheated to 200°C and bake for about 25 – 30 minutes. You can take grapes out from the oven earlier – as soon as the peel of the fruit begins to crack

Take the stuffed cabbage rolls out from the oven and serve with the grapes.