Japanese Stuffed Cabbage Rolls (Niku-Zume Kyabetsu)

**Prepare the Cabbage:** Bring a large pot of salted water to a boil. Carefully core the cabbage. Place the whole cabbage into the boiling water and cook for about 5-7 minutes, or until the outer leaves are softened and pliable enough to remove without tearing. Remove the cabbage from the pot and let it cool slightly. Carefully peel off the outer leaves, about 12-16, and set them aside. If the inner leaves are still too firm, return the cabbage to the boiling water for a few more minutes.

**Make the Filling:** In a large skillet, heat sesame oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess grease.

**Combine the Filling Ingredients:** In a large bowl, combine the cooked ground pork mixture, cooked rice, grated carrot, soy sauce, mirin, sake (if using), panko breadcrumbs, egg, sugar (if using), salt, and pepper. Mix well to combine.

**Assemble the Cabbage Rolls:** Preheat oven to 350°F (175°C). Lay a cabbage leaf flat on a work surface. If the thickest part of the stem is too tough, trim it slightly. Place about 2-3 tablespoons of the meat and rice filling in the center of the leaf. Fold in the sides of the leaf, then roll from the bottom up to form a roll. Repeat with the remaining leaves and filling.

**Bake the Cabbage Rolls:** Place the cabbage rolls seam-side down in an oven-safe dish or Dutch oven. Pour the dashi stock (or chicken broth) over the cabbage rolls. Cover the dish with a lid or aluminum foil.

**Bake for 45 minutes:** Bake in the preheated oven for 45 minutes, or until the cabbage rolls are tender and the filling is cooked through. If you desire a browned top, remove the lid/foil for the last 10-15 minutes of baking.

**Serve:** Garnish with chopped green onions and serve hot. Enjoy!