Carefully remove the stem from the cabbage and peel the leaves apart. Try to keep the leaves as intact as you can. The larger leaves will be used for the top of the loaf.

Bring a pot of water to a boil. Reserve some of the leaves for the bottom of the loaf, and blanch the rest.

Drain and cool the blanched leaves on some paper towels, then set aside for assembly.

In a large mixing bowl add the ground pork, crushed pork rinds, onion, celery, egg, ground nutmeg, salt and pepper.

Mix the pork stuffing together thoroughly with your hands.

Put a layer of uncooked cabbage into the bottom of a thick bottomed pot, or use a casserole dish that is stovetop safe.

On top of that, add a layer of the cooked cabbage leaves.

Then, put a layer of the pork stuffing.

Repeat layering the cabbage loaf until you have used all of the stuffing and leaves. Do your best to create a domed shape that will resemble the original cabbage. Finish the loaf off with the larger outer leaves.

Add the chicken broth (bouillon + water), tomato paste, soy sauce, rice vinegar, bay leaf, and fresh thyme. The broth should mostly cover the cabbage. You might not need the full amount; it depends on the size of your pot. If you need more liquid, it is okay to add some water.

Bring the pot to a boil, then weigh the cabbage down with a pot lid that is slightly smaller than the pot you are cooking in.

Turn the heat down and simmer for at least 1 hour before serving. The liquid should be greatly reduced.