Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

In a large skillet over medium heat, brown the ground beef with the chopped onion. Cook until the meat is no longer pink and the onion is softened—about 6–8 minutes. Drain any excess fat.

Stir in the garlic powder, salt, and black pepper. Mix well and remove from heat.

In the prepared baking dish, layer half of the chopped cabbage on the bottom. Spoon the beef mixture evenly over the cabbage, then sprinkle the cooked rice on top.

Pour the entire can of diced tomatoes (with their juices) evenly over the rice. Layer the remaining cabbage over the top.

Pour the beef broth evenly over the dish. Cover tightly with aluminum foil and bake for 45 minutes.

After 45 minutes, remove the foil. Sprinkle the shredded cheddar cheese across the top. Return to the oven, uncovered, and bake for another 10–15 minutes until the cheese is melted and bubbly with golden edges.

Let the bake rest for 5 minutes before serving. The flavors settle beautifully during this short rest period.