Remove the core from the green cabbage. Boil the whole cabbage in a large pot of water for 10-15 minutes until the leaves soften.

In a mixing bowl, combine ground pork, basmati rice, chili flakes, garlic powder, soy sauce, and diced scallions. Mix gently to combine.

In a separate bowl, whisk together coconut milk, soy sauce, fish sauce, grated garlic, lime juice, chicken broth, and Thai red curry paste until smooth.

Peel the softened cabbage leaves and place about 2 tablespoons of pork filling in the center of each leaf. Roll tightly and tuck in the sides.

Grease a heavy-bottomed pot with avocado oil, arrange the cabbage rolls seam-side down, and pour the curry sauce over them.

Bring the pot to a gentle boil, then reduce heat to low and cover. Simmer for 60 minutes.

Once cooked, sprinkle the rolls with diced scallions and serve warm, optionally with jasmine rice.