Instructions

1. Make the Asian peanut dipping sauce by adding all of the ingredients to a small bowl and whisking together. Add enough water to thin the sauce to your preference. Set the sauce aside.
2. Bring a large pot of salted water to a boil.
3. Take the cabbage head and cut off 6 cabbage leaves. Gently remove the cabbage leaves from the cabbage head. Once the water has come to a boil, place the cabbage leaves into the pot and boil for 2 minutes. If you were just cooking one cabbage leaf at a time you can cook it for 30 seconds. Make sure to use tongs to help submerge the leaves under the water. 
4. Use tongs to remove the leaves once cooked and place them on a platter and set them aside while cooking the meat filling.
5. To cook the meat filling, heat up a large skillet on medium heat. Add some olive oil or coconut oil. Add the ground pork, shredded cabbage, shredded carrots, onions, chopped garlic, coconut aminos, ginger, and season with salt. 
6. Sauté all of the meat filling in the pan until the ground pork is cooked. Taste test the mixture and add more salt if necessary. Set the cooked meat filling aside.
7. Take the cabbage leaves and slice off all of the tops of the stiff stems. Do this by taking a knife and slowly cutting the top of the stem off until you reach the end of the cabbage leaf. This helps the cabbage wrap roll easier. Discard the stems.
8. Divide the meat filling into 6 portions and spoon the mixture into each cabbage wrap. Then wrap the cabbage wrap like a burrito. Do this by placing the meat filling near the stem. Fold part of the leaf over the filling, roll the stem part of the wrap tightly like a cigar. When you are finished rolling, gently tuck in the other end. If there is too much of the cabbage leaf still left, simply cut part of the cabbage leaf off and discard, then tuck the rest in. Do this for all 6 wraps.
9. Serve the wraps with the dipping sauce.

Store leftover wraps in an air-tight container in the fridge for up to 4 days.