Move the oven rack to the second highest postion. Set the broiler to high. If you don't have a broiler, set your oven to 475 degrees F.
Place the cabbage slices into a large bowl or a baking dish. Pour half of the red wine vinegar into the dish, so that the cabbage slices are laying in the lquid. Pour the rest of the vinegar on top. Move them around in the liquid to make sure they are absorbing as much as possible.
Sprinkle the top of the cabbage with some salt (about 1/4-1/2 tsp) and rub the salt into the crevices of the cabbage. Flip the cabbage over and repeat with the salt on the other side. You do not want to over salt the cabbage, so do not load it on! Every cabbage is sized differently, so use your intuition on how much is good for you.
In a small bowl, mix together the garlic and onion powders until combined. With your hands, rub each side of the cabbage so it's coated in the garlic and onion powder mixture. Make sure to get it in those crevices! Because the cabbage is in the vinegar, the powders wll become wet and turn into a wet "paste" when you're rubbing it onto the cabbage. Just wanted to let you guys know incase you're worried you're doing it wrong! You're not!
Finally, generously sprinkle chili powder (to taste) on both sides of the cabbage, then pour about 1/2 tsp of olive oil onto each cabbage and rub it around the vegetable so it's fully coated. I use my hands for this but feel free to use a brush if you feel so inclined.
Place the *fully lubed up* cabbage slices onto a sheet pan and broil on high for 15-20 minutes. If your broiler is a gas broiler, check on the cabbage at 7 minutes and if the top of the cabbage is very charred already, move the rack down and set the oven heat to 500 degrees to finish off the cabbage for the next 10 minutes. We want the top to be crispy, but we also want the cabbage to fully cook and become a bit softer to cut through.
While the cabbage is cooking, season a skillet with a tiny drop of olive oil on medium high heat. Add the chorizo or ground meat and begin to break it up with a wooden spoon or spatula. If using chorizo or ground pork, you'll notice the fat beginning to cook off and the meat will begin to cook in its own fat (yum.) If you're using chicken or turkey, season the skillet with a little more olive oil so that the pan doesn't dry up. Continue to sauté the meat until it's fully cooked through, about 6-8 minutes.
In a small bowl, mix together all of the lime crema ingredients. If the mixture is thicker than you prefer, feel free to water it down with 1/2 tsp of water at a time. Taste to make sure it's the crema of your dreams, and if it's not, feel free to add a little more lime juice or salt. You can even spice it up with a hot sauce of your choice.
You'll know the cabbage is done when it's crispy on the edges and top, and also slightly tender to touch. Remove the cabbage from the heat and put it on a plate. Top the cabbage with the cooked meat and then drizzle the crema on top. Finish it off with some fresh cilantro, if using, and serve immediately.