1. Bring 8 cups water to a boil in a large Dutch oven.
2. Cook pork and garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain and return pork to pan. Add bean sprouts and next 3 ingredients to pork mixture; cook until thoroughly heated.
3. Add cabbage leaves to boiling water; cook 30 seconds. Drain.
4. Spoon about 1/2 cup pork mixture onto 1 end of each cabbage leaf; roll up, leaving ends open. Garnish with cilantro, if desired, and serve immediately.
carbo rating: 3