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 reserve for assembly.

In a large mixing bowl add the ground pork, crushed pork rinds, diced onion, diced celery, egg, ground nutmeg, and 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 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, tomato paste, soy sauce, rice vinegar, bay leaf, and fresh thyme. The broth should mostly cover the cabbage. You might not need the full six cups, it depends on the size of your pot.

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

Turn the heat down and simmer for at least 1 hour before serving.