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Prep Time: 25 minutes
Heat a medium pot of water over high heat until just barely simmering. Add a pinch of salt and the cabbage leaves, stirring gently. Blanch for 30 seconds and drain under cold water. Set aside to dry on paper towels.
In a large sauté pan over medium flame, heat the olive oil until hot. Add the carrots, broccoli stems, corn, scallions, red bell pepper and 1 Tbsp. soy sauce. Stir for 30 seconds. Remove to a bowl.
In a small bowl, combine the remaining soy sauce, miso, ginger and lemon juice. Whisk together with a fork until combined.On a clean cutting board, lay out the cabbage leaves. Divide the vegetable filling evenly among the 8 leaves. Roll tightly, starting where the leaf meets the root of the cabbage and working your way up. Serve with miso dipping sauce immediately or chilled overnight.