Directions
Preheat your oven to 400°F (200°C).
Bring a large pot of water to a boil. Blanch the cabbage leaves for about 2 minutes until they are pliable. Remove and pat dry with a towel.
In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant.
Add the ground pork to the skillet and cook until browned.
Stir in the shredded carrots, bean sprouts, soy sauce, salt, and pepper. Cook for another 3-4 minutes until the vegetables are tender.
Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the pork mixture onto the leaf. Roll the leaf tightly, folding in the sides as you go, to form a roll.
Brush each roll with olive oil and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the rolls are crispy and golden brown.
Allow to cool slightly before serving with your choice of dipping sauce.
Variations & Tips
For a vegetarian version, substitute the ground pork with crumbled tofu or a mix of mushrooms. You can also add other low-carb vegetables like bell peppers or zucchini for added flavor and texture. If you prefer a spicier kick, include some chopped chili peppers or a dash of hot sauce in the filling. For a different flavor profile, try using ground chicken or turkey instead of pork.
