Keto Crunchwrap

In a large pot of salted boiling water, cook cabbage leaves until crisp tender, about 2 minutes, working in batches, if necessary. Remove each leaf using colanders or a slotted spoon to a colander set over a bowl and let drain.  Make cheese crisps: Heat a large nonstick skillet over medium heat. Sprinkle about 1/2 cup of cheese into an even 4 to 5-inch round in center of hot pan. Let sit until crisp and golden on bottom, about 1 minute. Using a spatula, release cheese from pan and flip like a pancake. Cook 15 seconds more. Remove to a plate and let cool. Repeat with remaining cheese to make 4 crisps total.  Wipe out excess excess oil, if needed, and return skillet over medium heat. Add ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.  Make cheese sauce: In a small saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder. Cook over medium-low heat, stirring until mixture comes to a simmer. Add cheese and whisk until melted. Remove from heat, keep warm.   Assemble crunchwraps: Lay a piece of cabbage on a work surface, overlapping the cut where the rib was removed so it makes a consistent circle. Add another piece of cabbage slightly overlapping on top to make a larger cabbage circle. Add a scoop of cooked ground beef to center of cabbage, leaving a generous border for folding. Top with a cheese crisp.  Spread ¼ of the sour cream over crisp, then drizzle with some cheese sauce. Top with ¼ each of the lettuce, tomato, and cheese. Place a piece of cabbage on top. Tightly fold edges of bottom cabbage toward the center to close the wrap and create pleats. Repeat remaining cabbage and fillings.  Serve with extra cheese sauce for dipping, if desired.