Chop cabbage into bite size pieces. (I don’t use the real heavy stem or core pieces but you could as long as you let it cook long enough) This probably takes the longest.
Brown the chuck with onion and garlic, mashing to make pieces smaller. When onions begin to become opaque, add rice and let simmer in the juice from the meat for a few minutes. (If you have a lot of grease, drain some off leaving the juice) Add one can of tomato sauce, mix well and turn to warm.
In a pitcher or large pan, mix the tomato juice and remaining can of tomato sauce and add the remaining ingredients. Mix well.
This will make a good size roaster full because the rice will swell as it bakes so leave room on top.
Layer the cabbage and then meat rice mix in layers ending with cabbage on top. Pour the juice mixture over to cover. Take a knife or spatula and slide it down the sides to make sure the juice goes to the bottom. I also slide it down into the center in a bunch of spots to let it fill the holes. If you end up with stuff left make a second pan.
Bake at 350º about 2 hours checking occasionally to make sure there is still some liquid. You may have to add a little more. Of course it’s even better the second day.