Cabbage Rolls

single batch
1 head green cabbage
1 pound ground beef
1 onion chopped
3 cloves garlic minced
1 cup cooked long-grain rice
1 tablespoon mustard
2 tablespoons ketchup
1 egg beaten
1/4 teaspoon pepper
1 15 ounce can tomato sauce
1 10 ounce can condensed tomato soup
mozarella cheese for topping, optional

1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. to serve immediately, bake at 375 for 30 minutes until sauce bubbles and rolls are thoroughly heated. Top with optional mozarella cheese.

FOR FREEZER MEALS:
Triple Ingredients:
3 heads green cabbage
3 pounds ground beef
3 onions, chopped
9 cloves garlic, minced
3 cups cooked long-grain rice
3 tablespoons mustard
6 tablespoons ketchup
3 eggs beaten
3/4 teaspoon pepper
3 15 ounce cans tomato sauce
3 10 ounce cans condensed tomato soup
mozarella cheese for garnish, optional

1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling

2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.

3. Line a 13x9 baking pan with freezer wrap. pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan.. Place any remaining filling around filled rolls. Mix together remaining tomato sauce and condensed tomato soup and pour over filled rolls. Cool in fridge until cold; the freeze until solid. When frozen solid, pop out of pan, wrap, label, and freeze.

4. To thaw and reheat: unwrap casserole and place in 13x9 baking pan; thaw overnight in refrigerator. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 10-15 minutes until bubbly. Top with optional mozzarella cheese.