In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.

Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes.

Remove the skillet from heat and stir in the shredded cheddar cheese until melted and well combined.

While the beef mixture cools slightly, prepare the cabbage leaves by carefully removing them from the head of cabbage. Blanch the leaves in boiling water for 2-3 minutes until softened, then drain and pat dry.

To assemble, place a generous scoop of the beef mixture onto each cabbage leaf. Top with diced tomatoes, pickles, ketchup, and mustard.

Roll the cabbage leaves tightly around the filling, folding in the sides as you go to create a wrap. Secure with a toothpick if necessary.

Serve immediately with fresh lettuce leaves on the side, if desired.