Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic. Cook for 6-8 minutes until the beef is browned and the onions are soft. Drain any excess fat.

Add the chopped cabbage to the skillet. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to wilt and shrink in volume.

Stir in the diced tomatoes (with their juices), cooked rice, Italian seasoning, salt, and pepper. Let the mixture simmer together for 5 minutes.

Transfer the entire mixture from the skillet into the prepared baking dish. Pour the beef broth evenly over the top.

Sprinkle the shredded cheddar cheese evenly over the casserole.

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. Let the casserole rest for 5 minutes before serving.