In a medium saucepan, whisk together soy sauce, hoisin sauce, tomato paste, garlic, ginger, brown sugar, and Sriracha until smooth. Bring to a boil, then simmer for about 5 minutes until thickened.

Preheat your oven to 400°F (204°C) and oil a 13 x 9-inch baking dish.

Boil water in a large pot and blanch whole cabbage heads for 3-5 minutes until leaves are pliable. Transfer to ice water to cool, then peel leaves.

In a large mixing bowl, combine broccoli slaw, ground pork, brown rice, scallions, garlic, ginger, and ½ cup reserved sauce. Mix until fully combined.

Cut away the thick central rib of each cabbage leaf. Place a spoonful of filling at the base, fold sides over, and roll tightly.

Arrange rolls seam side down in the baking dish, pour remaining sauce over them, cover with foil, and bake for 45-50 minutes until internal temperature reaches 165°F (74°C).

Let rolls rest for a few minutes before serving. Garnish with scallions and sesame seeds.