Begin by removing the outer leaves of the cabbage, then quarter it and carefully core each piece. Chop the cabbage into bite-sized pieces, yielding about 4 cups. Set it aside while you prepare the other ingredients.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add a diced yellow onion, sautéing it for about 3 minutes, or until it begins to soften. Stir in 2 minced garlic cloves and sauté for an additional 30 seconds.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until browned. Drain any excess fat from the pan.

Stir in the chopped cabbage, mixing thoroughly. Allow it to cook for about 5 minutes, or until the cabbage softens slightly.

To the skillet, add 1 can of diced tomatoes, 1 cup of tomato sauce, and season with salt, pepper, smoked paprika, onion powder, and garlic powder. Stir until well combined and simmer for 2-3 minutes.

Preheat your oven to 350°F (175°C). In a greased 9x13-inch baking dish, layer the meat and cabbage mixture. Sprinkle shredded cheese on top. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving.