In a large pot, bring water to a boil. Add the chopped cabbage and cook for about 5 minutes until slightly tender. Drain and set aside.

In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.

Stir in the drained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine.

In a greased 9x13 inch baking dish, layer half of the cooked cabbage, followed by the beef mixture. Top with the remaining cabbage.

Sprinkle 1 cup of shredded cheddar cheese over the top. Pour the beef broth evenly over the casserole.

Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil, add the remaining cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.