Cabbage Roll Casserole

1 ½ pounds lean ground beef
2 medium onions, chopped
5 cloves garlic minced
1 teaspoon salt
¼ teaspoon pepper
8 ounces tomato sauce
1 cup water
½ cup rice (uncooked)
6 cups shredded cabbage
1 cup shredded cheddar cheese

Brown ground beef just until it loses its pink color; drain if necessary.  Add onions, garlic, salt and pepper, tomato sauce and water.  Bring to a boil, add rice and cook for about 10 minutes until rice is partially cooked.  Remove form heat.  Spread half of cabbage in a deep casserole dish sprayed with Pam.  Cover with half of meat mixture.  Repeat layers.  Do not stir, cover with foil tightly and bake  at 350 degrees for 1 ½ hours or until cabbage is tender.  Take of foil, put shredded cheese over the top and put back in oven to melt.