Heat 1/2 cup water, the vinegar, salt and sugar in a small pot until the salt and sugar dissolve. Place sliced onions in a small jar and pour the water/vinegar mixture over the top. Refrigerate overnight.
Heat a large skillet over medium heat. Add the oil and then the onion, garlic, and chili pepper. Cook for 5-7 minutes. Add the ground pork to the skillet and cook until it begins to brown. Stir in the cilantro, mint, lime zest, lemon juice and continue to cook for 1 more minute.
To make the dressing, whisk the lime juice, fish sauce and honey in a small bowl. Mix the dressing into the pork mixture.
To serve, arrange the cabbage leaves on a platter with the pork, pickled onions, cilantro, mint and chili sauce. Spoon the pork into the cabbage leaves and top with pickled onions, herbs and sambal.