Directions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, brown the ground beef with the chopped onion until the meat is thoroughly cooked and the onion is soft.
- Drain any excess fat from the skillet, then season the beef with garlic powder, salt, and black pepper.
- Layer half of the chopped cabbage into the bottom of the prepared baking dish.
- Spread the cooked ground beef and onion mixture evenly over the cabbage layer.
- Sprinkle the cooked rice evenly over the beef layer.
- Pour the undrained diced tomatoes over the rice layer.
- Top with the remaining chopped cabbage, spreading it out evenly.
- Gently pour the beef broth over the entire dish, ensuring that everything is evenly moistened.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld together.
- After 45 minutes, remove the foil from the baking dish and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
