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Heat olive oil in a large pot. Sauté the cabbage for 10–12 minutes until it shrinks by half and browns slightly. Drain any liquid left in the pot.
In a separate skillet, brown the beef and onion until cooked through. Drain the excess fat.
In a blender, combine cottage cheese, sour cream, the egg, garlic powder, and onion powder. Blend until smooth and creamy.
Preheat oven to 375°F (190°C). In a baking dish, mix the cabbage, beef, creamy sauce, and half of the cheddar cheese.
Top with the remaining cheddar. Bake for 25–30 minutes until bubbling and golden. Let it rest for 10 minutes before serving.