Using a sharp knife cut the hard woody stalk and core off the base of the red cabbage — removing the core makes separating leaves significantly easier after cooking.

Place the whole cored cabbage in a large pot of boiling water and cook for approximately 5 minutes until outer leaves begin to loosen and separate — do not overcook as leaves become too limp and fragile to roll.

Remove cabbage carefully from water and peel away loosened outer leaves one by one — they should release easily and hold their shape without tearing — return remaining cabbage head to boiling water if inner leaves need more time to loosen.

Set 10 large intact separated leaves aside on a clean surface and allow to cool until comfortable to handle.

Place dry soy granules in a heatproof bowl and pour enough hot vegetable stock over them to fully submerge — approximately 1 cup.

Allow soy granules to soak for 10 minutes until they have absorbed the stock swelled and become soft and slightly chewy in texture.

Drain any excess liquid through a fine-mesh strainer and set hydrated granules aside.

Heat a thin layer of neutral cooking oil in a large skillet or wok over medium-high heat.

Add minced garlic and grated ginger and stir-fry for 30–45 seconds until fragrant and just beginning to turn golden — watch carefully as garlic burns quickly.

Add finely diced carrots and bell peppers and cook for 2–3 minutes stirring frequently until vegetables have softened slightly.

Add sliced green onions and drained soaked soy granules — stir everything together and cook for another 2 minutes until filling is heated through and flavors have started to come together.

Pour soy sauce over the filling and stir to combine — soy sauce will deglaze any caramelized bits from the bottom of the pan and create a savory glossy coating on the filling.

Cook for a final 1–2 minutes until any excess liquid has evaporated and filling is fragrant and well-seasoned.

Taste filling and adjust soy sauce seasoning if needed — filling should be prominently savory.

Remove from heat and allow filling to cool slightly before rolling — hot filling makes cabbage leaves too pliable and difficult to work with.

Lay one prepared red cabbage leaf flat on a clean surface with concave side facing upward.

Place approximately 3–4 tablespoons of filling near the base of the leaf — do not overfill.

Fold the base of the leaf up and over the filling.

Fold both side edges inward toward the center pressing gently to hold shape.

Roll the leaf forward firmly tucking filling in as you go until reaching the top of the leaf — roll should be compact and tight.

Place finished roll seam-side down immediately on serving plate to prevent unrolling.

Repeat with all remaining leaves and filling until all 10 rolls are assembled.

Scatter white sesame seeds generously over the tops of all finished rolls.

Add roughly chopped fresh flat-leaf parsley over the rolls.

Finish with a pinch of red chili flakes for color and heat.

Serve immediately with sweet chili dipping sauce alongside.