Bring a large pot of water to a rolling boil. Prepare an ice bath in a bowl with cold water and ice. Blanch the cabbage leaves for 1-2 minutes until they turn bright green. Transfer to the ice bath to halt cooking.

In a large skillet, heat olive oil over medium heat. Add finely chopped shallots and sauté for 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute. Add ground pork and cook until browned, about 5-6 minutes. Mix in the grated carrot, fish sauce, tamari, green onions, and cilantro. Remove from heat.

Cut a V-shape at the base of each cabbage leaf. Place 2-3 spoonfuls of the pork filling in the center of each leaf. Roll the cabbage leaves tightly, tucking in the sides.

Preheat your oven to 350°F (175°C). Arrange the cabbage rolls seam-side down in a baking dish. Whisk together tamari, sugar-free maple syrup, toasted sesame oil, and lime juice and drizzle over the rolls. Bake uncovered for 15-20 minutes.