Directions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. 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.
3. Drain any excess fat from the skillet, then season the beef with garlic powder, salt, and black pepper.
4. Layer half of the chopped cabbage into the bottom of the prepared baking dish.
5. Spread the cooked ground beef and onion mixture evenly over the cabbage layer.
6. Sprinkle the cooked rice evenly over the beef layer.
7. Pour the undrained diced tomatoes over the rice layer.
8. Top with the remaining chopped cabbage, spreading it out evenly.
9. Gently pour the beef broth over the entire dish, ensuring that everything is evenly moistened.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld together.
11. After 45 minutes, remove the foil from the baking dish and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
12. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Variations & Tips:

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