These Asian Cabbage Rolls are filled with ground meat, cauliflower rice, egg and lots of veggies! The rolls are baked in the oven until tender and are durable enough to pick up and eat with your hands! Leftovers will last for up to 4 days in the fridge.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly grease an 11 x 7 inch baking dish.
Cut the end off of the cabbage and peel away approximately 8 to 10 leaves. Run a knife down the flat part of each leaf to thin out the stem and cut away the end part if it is quite thick (see photo above). This will make the leaf more pliable.
Heat the sesame oil in a large skillet. Add in the onion and garlic and sauté for 4 minutes until the onion begins to soften. Add in the ground pork and ginger and using a wooden spoon break the meat into crumbly pieces.
Once the meat is fully cooked through, add in the cauliflower rice, coconut aminos, fish sauce, spring onions and carrot. Let everything cook for about 5 minutes before cracking in the 2 eggs and stirring well to ensure that everything is well mixed. Remove the skillet from the heat and allow to cool slightly.
Place 2 to 3 spoonfuls of the pork mixture into the center of each cabbage leaf and roll them up like a burrito, folding in the two sides over the center and then rolling the other ends over top. Place the cabbage rolls seam side down in the baking dish. Once you have finished rolling all of the rolls, place a sheet of aluminium foil over the dish and bake it in the oven for 30 minutes.
While the rolls are baking, in a bowl whisk together the ingredients for the sauce.
After 30 minutes of baking, remove the tin foil from the top of the dish, brush each roll with some of the sauce and return to the oven to bake for another 15 minutes until the rolls turn golden in colour.
Sprinkle the rolls with sesame seeds and serve along side the sauce for dipping.