Set a large pot of salted water over high heat.
Heat a heavy-bottomed skillet over high heat. Add the oil, and when it’s hot (the surface will shimmer), add garlic, ginger, and fresh pork, if using. Stir, breaking up the pork, about 2 minutes.
Add cabbage shreds, stir to distribute seasonings through the vegetables, and add the stock. Reduce heat and simmer, covered, until vegetables are tender, about 10 to 15 minutes. Stir in butter and season to taste with salt, pepper, and hot sauce. Keep warm.
Drop the wonton wrappers or pasta sheets into the boiling water and cook until just tender, about 4 minutes or less. Drain them well.
Now construct each free-form lasagna on individual warmed plates. Start with a heaping tablespoon of the cabbage on each plate, then top with a pasta square or wrapper. Make another layer of each, top with a final spoonful of cabbage, and serve immediately.