Recipe(tried): Cabbage Roll Casserole, another recipe for loose cabbage rolls

This tastes exactly like the cabbage rolls my Mom used to make, without a lot of the work and rolling.
I just made this last week, my Hubby requests it often.

CABBAGE ROLL CASSEROLE

1 small head of cabbage
1 1/2 lbs ground beef
1 medium onion, diced
2 cloves garlic, diced
salt and pepper to taste
1/2 cup regular rice, uncooked, or 1 cup of minute rice, uncooked
1 lb sauerkraut, best from a jar or bag, not a can
2 cans (28 oz each) whole tomatoes, chopped. (I chop them coarsely, in the blender, using the chop option)

Chop cabbage into bite sized pieces, discard the core. Place cabbage in bottom of large deep casserole.

Brown the meat, add the onion, garlic, salt and pepper. Add the rice and one can of the chopped tomatoes, including the juice. Mix together well and pour over the chopped cabbage.

Spread the sauerkraut on top, including the juice. Cover with second can of chopped tomatoes and juice.

Bake uncovered in a 350 degree F oven for 20 minutes.

Cover and continue baking for another hour or until rice is tender.