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Put the cabbage leaves in a large bowl. Pour boiling water into the bowl, covering the cabbage. Let it set for up to 5 minutes then remove and set aside to cool.
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In a medium mixing bowl, add the pork, onion, garlic, ginger, coconut aminos, vinegar, almond meal, and egg. Use your hands to combine the ingredients.
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Form 10 meatball-sized pork balls and set aside.
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Place one pork ball onto the center of one cabbage leaf. Fold the sides of the leaf over the ball and tuck them underneath. Repeat with remaining pork balls and cabbage leaves.
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Pour enough chicken broth into a stock pot to reach about 1-inch deep. Carefully place the cabbage rolls in the stock pot.
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Cover with a tight-fitting lid and turn to medium heat. Cook for 20 to 25 minutes.
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Serve immediately.