This recipe is adapted from one that appeared in Cuisine At Home recently. I made some modifications to the recipe as I did not have a couple of ingredients on hand. I used dried ginger; use fresh if you have it as it would have better flavor. You can make the sauce and filling early in the day, and build the rolls, but wait until you are ready to bake to pour the sauce over the top. I served the cabbage rolls with additional brown rice and green beans. Pot stickers would be a nice substitution if you don't want more rice.
As for a wine the pork and soy sauce stand up to a food friendly red. I opted for Jacuzzi Family Vineyards Sonoma Coast 2010 Estate Pinot Noir which worked well.
Combine all the filling ingredients and mix thoroughly to combine. This takes a bit of time to get everything mixed well. Roll the cabbage leaves with a rolling pin until the stem end is flat, smooth and pliable. The leaves will release water so dry them off after rolling.
Scoop 1/3 cup of the filling mixture onto the stem end of each flattened leaf. Starting the at the stem end, roll up each leaf, folding in the sides if possible. Arrange each roll, seam side down in a 3 qt baking dish.
Whisk all the sauce ingredients together and pour over the cabbage rolls in the baking dish. If you have extra filling which I did; place it in the bottom of the baking dish. Tightly cover the dish with foil. Bake the rolls for 35-40 minutes until an instant read thermometer inserted into the center of a roll registers 160^