In a large pot or dutch oven add 2 TBS of cooking oil and heat to a medium high. Place diced onion into pot. Cook for 3-4 minutes to softened.
Add ground beef to pot and brown until cooked through. Drain if needed.
Add cabbage, tomato sauce or soup, water, uncooked rice, rotel tomatoes, chicken broth, minced garlic, salt & pepper.
Mix well and bring to a boil. Lower temperature to a medium low and cook for 20 minutes with a lid on. Check for doneness of rice and tenderness of cabbage. (Keep lid on for 20 minutes without removing)
Sprinkle 1 cup of cheddar cheese over your casserole. Place lid on for 2 minutes to melt cheese.
