Ready in 1 hour
To be cooked ahead of time and then frozen.
1. Core cabbage and remove 8 whole cabbage leaves. Soak leaves 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 beef is browned and onion and garlic are tender; drain. Remove from heat. Add rice, mustard and ketchup, then mix well. Stir in egg, pepper, and shredded cabbage. Fill cabbage leaves with filling and roll up.
3. Line a 13 x 9 baking pan with freezer wrap. Pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan. Place remaining filling around rolls. Mix together remaining tomato sauce and condensed soup, then pour over filled rolls. Cool in fridge until cold, then freeze until solid. When frozen solid, pop out of pan, wrap, label and freeze
4. --To Thaw And Reheat-- Unwrap casser0le and place in 13 x 9 baking pan; thaw overnight in fridge. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 15 minutes, until bubbly.
RKG1 6y agoAfter the 2nd leaf tore to shreds trying to get it off I put the whole head in boiling water for 12 minutes. They came off easily after that. I doubled the recipe and got 18 cabbage rolls.
cstrock 6y agoRecipe from "The Everything Meals For A Month Cookbook" by Linda Larsen. [I posted this recipe.]