In a small skillet sauté shallots and garlic in oil over medium heat stirring frequently for about five minutes. In a large bowl add the cubed fish, shallots and garlic, lemon juice, pepper, salt, thyme and basil. Stack two cabbage leaves, putting fish mixture inside. Wrap and tuck the sides into rolls. Secure with toothpicks.
Place in the top container of a rice cooker steamer basket or a bamboo steamer. Steam for 7 to 10 minutes.
In the meantime puree the following ingredients in food processor:
Heat in a small sauce pan, bringing to boil over medium heat, cooking until reduced by half stirring frequently.
To serve place some sauce on a plate then put the cabbage roll on top. Serve with rice. Asparagus makes a nice side with this dish.
Start cooking brown rice in rice cooker or on the stove top according to instructions so that when you are done with wraps you can place them in the steamer basket the last 10 minutes of cooking time.