Japanese Cabbage Rolls (Roru Kyabetsu)

Bring a large pot of water to a rolling boil and blanch 12 leaves green cabbage for 1 minute. Drain the water and rest until cool enough to touch.
While the cabbage leaves cool, add the broth ingredients to a saucepan and heat over medium until almost boiling. Turn off the heat and set aside for later.
Lay the cooled cabbage leaves out on a chopping board and cut out the thickest part of the stem.
Sprinkle 24 slices thinly sliced pork with ground black pepper on both sides and lay two slices on each cabbage leaf.
Fold two parallel edges of the cabbage leaf over the pork slice.
Tightly roll the cabbage and pork to create a neat package, then place them in a large pot with the seam facing down to prevent it from unraveling.
Pour the prepared broth over the rolls until evenly covered.
Place a drop lid on top to stop them from moving and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
Carefully transfer the cooked cabbage rolls to serving plates but leave the broth in the pot. Mix 1 tbsp potato starch (katakuriko) and 1 tbsp water together in a small bowl to make a slurry, then pour it into the broth and continue to cook until glossy and slightly thickened.
Pour the thickened sauce over the cabbage rolls and sprinkle with dried parsley. Enjoy!