Remove the thick stem from each cabbage leaf by trimming it carefully with a knife so the leaf lays flatter and folds more easily. Lightly brush both sides of each leaf with olive oil, making sure the edges are coated so they don’t dry out in the oven.

In a mixing bowl, combine the ground meat with your spices, salt, pepper, egg, and almond flour. Mix gently with your hands or a spatula until everything is evenly combined, but don’t overwork it or the patties may become tough.

Divide the mixture into even portions and shape each one into a patty slightly smaller than the cabbage leaf. You want them thick enough to stay juicy but not so large that the leaf can’t wrap around them.

Place one patty in the center of an oiled cabbage leaf. Fold the sides inward first, then roll it forward like a little parcel so the meat is fully enclosed. If the leaf is stiff, warm it in the microwave for 10–15 seconds to help it bend without tearing. Brush the top of each wrap lightly with more olive oil.

Arrange the wrapped patties seam-side down on the prepared baking sheet. Bake for 10–12 minutes, then carefully flip each one so both sides cook evenly. Return to the oven and bake another 10–13 minutes, depending on thickness.

In the final 5 minutes of baking, place a slice of cheese on top of each wrap so it melts beautifully over the cabbage and meat. Let the wraps finish cooking until the cheese is bubbly and the meat is fully cooked through.

Remove the wraps from the oven and let them rest for a minute so the juices settle. Serve hot with your favorite toppings such as sour cream, mustard, spicy mayo, or fresh herbs.