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.