Prepare Cabbage: Cut the core from the green cabbage. In a large pot of boiling water, gently submerge the cabbage head and simmer for about 15 minutes, or until the outer leaves are tender and easily peel away. Use tongs to carefully remove leaves, placing them on a clean towel to cool and dry.

Make Filling: In a mixing bowl, combine ground pork, cooked basmati rice, chili flakes, garlic powder, and low sodium soy sauce. Mix gently, avoiding overmixing. Add diced scallions and set the filling aside.

Prepare Sauce: Whisk together the coconut milk, low sodium soy sauce, fish sauce, lime juice, chicken broth, and Thai red curry paste until smooth. Set it aside for assembly.

Assemble Rolls: Take one cabbage leaf, spoon a portion of the filling onto the center, and roll tightly, tucking in the sides. Repeat with remaining leaves and filling, arranging rolls seam-side down.

Combine and Cook: Grease a large pot with avocado oil and line with reserved cabbage leaves. Place cabbage rolls snugly seam-side down, pour sauce over the top, and simmer for 60 minutes.

Serve: Remove rolls carefully from the pot, serve warm, and top with sliced scallions. Enjoy the comforting and savory flavors!