Preparation

Bring a large pot of salted water to a boil. Blanch the cabbage leaves (6 large) for 1–2 minutes until just softened, then remove and set aside to cool slightly.

In a skillet over medium heat, melt the butter (1 Tbsp) for the pork. Add the ground pork (8 oz) and cook for 4–5 minutes until lightly browned. Stir in the minced garlic (1 clove), grated fresh ginger (1 tsp), and chopped scallions (1 Tbsp). Season with coconut aminos or soy sauce (1 Tbsp), salt, and pepper to taste. Cook for another 2 minutes, then remove from heat.

Lay a cabbage leaf flat and place a portion of the pork mixture in the center. Fold in the sides and roll tightly to enclose the filling. Repeat with the remaining cabbage leaves and filling.

Heat a large skillet over medium heat and melt the butter (1 Tbsp) for steaming. Place the stuffed cabbage rolls seam-side down in the skillet, cover, and steam gently for 5–7 minutes until heated through and tender.

In a small bowl, whisk together the coconut aminos or soy sauce (2 Tbsp), white vinegar (1 tsp), olive oil (1 tsp), sesame seeds (½ tsp), and fresh grated ginger (½ tsp) to create the dipping sauce.

Serve the pork-stuffed cabbage rolls hot with the sesame-ginger dipping sauce on the side. Garnish with any leftover scallion greens.