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Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using microwave setting.
While cabbage defrosts, make the shrimp filling. Remove the shrimp tails and combine shrimp, lemongrass, garlic, ginger, fish sauce, cumin, salt and lime zest in food processor, and pulse until well minced but not pureed.
Once the cabbage leaves have defrosted, carefully peel each one away. Cut away the hard stem at the bottom of each leaf. Then put 3 tbsp of shrimp filling on the lower third of each leaf. Fold forward once, then fold in sides, then continue rolling. Repeat then set aside.
In a skillet (with a lid), heat the olive oil over medium-low hear. Add the spices and saute until fragrant. Add the ginger and garlic, saute for 2 minutes. Pout in the coconut milk, water, and lime juice. Season with salt to taste and bring to a simmer.
Add cabbage rolls, cover, and cook for 10 -15 mins, flipping the rolls once until they are firm. Serve over rice with chopped dill