Cabbage wraps with pork

This is a great meal for a hot summer's night - very little stove time required, and the leftovers are fantastic, too.

THM - this is an S meal

Remove approx 8 leaves from cabbage head. Trim out toughest part of stem, then cook for 1-2 min in boiling water, just enough to soften. Set aside.

In large bowl, whisk together: 3 cloves minced garlic, 1 Tb ginger (I used dried, but I'm sure fresh grated would be much better), 2 Tb white vinegar, generous 1/4 c soy sauce (overflow the measuring cup a bit, LOL), and 2 Tb olive oil. Add: 1-2 cucumbers (seeded and diced), approx 2 c finely chopped cabbage, 1/2 c chopped or grated carrot, and chopped cilantro to taste. Add 1-2 c diced cooked pork* and stir. Add a few shakes of hot chili sesame oil to taste.

Lay a cabbage leaf down on the plate, lay a line of filling down - we also added a bit of chopped roasted peanuts at this point - roll into as neat a package as possible and eat up!

 *(I used leftover grilled pork fajita - I had gotten a deal on some premarinated loin ends and I wasn't sure how the flavors could come together, but thankfully it was great) 

Adapted from Sandra Lee's recipe