Remove cabbage leaves, one by one, until you have about 14 cabbage leaves. Lay the leaves down and use a knife to remove part of tough stem at the bottom. This will make it easier to roll later.

Bring a large pot of water to a boil. Once the water is boiling, take one cabbage leaf at a time and blanch the cabbage leave for about 1 minute, or until slightly softened. Set the cooked cabbage leaves to the side while you prepare for the filling.

In a large bowl, combine ground meat, minced ginger, garlic, diced carrot, green onion, light soy sauce, cooking wine, oyster sauce, sesame oil, salt, and pepper together. Mix until well incorporated.

Divide the filling into 14 equal portions.

Take one cabbage leaf and lay it flat on a cutting board. Place one portion of the filling onto the leaf, closer to the stem. Roll the leaf like a burrito. Repeat the same process with the remaining leaves and filling.

Steam the cabbage rolls for about 15-20 minutes.

While the cabbage rolls are steaming, prepare the sauce. In a small pan, combine oyster sauce, soy sauce, and water. Heat over medium heat until the sauce is simmering. Add cornstarch slurry to the sauce and cook until the sauce is thickened. Add more cornstarch if you prefer thicker sauce. You can also make my Easy Homemade Dumpling Dipping Sauce.

Pour the sauce over the cabbage rolls. Garnish with white sesame seeds (optional). Serve and enjoy!