Carefully remove leaves from the cabbage. Blanch in boiling water for 3-5 minutes until pliable. Drain and set aside.

In a bowl, combine ground pork, rinsed rice, half of the chopped onion, minced garlic, soy sauce, and grated ginger. Mix well.

Place a spoonful of filling onto each cabbage leaf. Fold in the sides, then roll tightly to form small parcels.

Heat 15 ml of vegetable oil in a large pan over medium-high heat. Pan-fry the cabbage rolls until golden brown on all sides.

Remove rolls from the pan. Add the remaining chopped onion and bell peppers to the pan. Stir-fry for 3-4 minutes until softened.

Return the cabbage rolls to the pan with the vegetables. Add 100 ml of water and cover. Simmer for 30 minutes until rice is cooked through.

In a small bowl, whisk together rice vinegar and a pinch of sugar for a tangy finishing sauce.

Serve the pan-fried cabbage rolls with the stir-fried vegetables and drizzle with the tangy sauce.

Garnish with fresh cilantro if desired for an extra layer of flavor and color.