2
Bring 12 cups of water and one teaspoon of salt to a boil in a large pot.
3
Separate leaves from cabbage, trimming off any tough ends and blanche in salted boiling water for 30-45 seconds. Set on paper towel to cool, then gently pat dry.
4
In a large bowl, mix the pork, rice, mushrooms, carrot, green onion, soy sauce, ginger, garlic, cilantro and black pepper together.
5
Lay each blanched cabbage leaf on a flat surface and fill with meat mixture, careful to leave room around the edges so filling doesn’t fall out when folded.
6
Fold in the sides and roll up the leaf as if you were folding a burrito, then place in baking dish, seam side down. Continue this process with the rest of the cabbage leaves.
7
Bake for 45 minutes, serve immediately.
