Slice the bottom quarter off the cabbage head and carefully peel off individual leaves. Continue slicing the bottom and detach leaves until you get to the core where the leaves are smaller than 4 inches. Discard core or save for another use. Put the whole cabbage leaves in a large skillet and add the chicken stock. Add the salt & pepper, cover and bring to a boil cooking over high heat until most of the liquid is gone, about 5 minutes. The cabbage should be tender but still firm. Remove cabbage and set aside.

 Add wine, cream and shrimp to the skillet. Bring to a boil and cook for 1-2 minutes until shrimp are just cooked through. Remove shrimp from skillet and set aside. Remove sauce from heat, whisk in mustard and cover to keep warm.

To assemble, lay out a leaf of cabbage, spoon a tablespoon of shrimp and a 1/4 teaspoon of trout roe onto the middle of the cabbage leaf. Fold in the sides of the leaf and then roll up like a burrito. Continue the process with remaining cabbage leaves. Stir the dill and remaining caviar into the sauce. Arrange cabbage rolls on a plate, spoon sauce over and serve.