Optional Toppings: ¾ cup dry bread crumbs or panko (gluten-free, if needed) + 1 teaspoon garlic powder, dairy-free cheese alternative shreds, or fresh herbs
Instructions
Preheat your oven to 375ºF.
In a skillet over medium heat, brown the beef and drain the fat.
Add the celery and onion, and cook for 5 minutes, or until tender.
Stir in the tapioca starch, diced tomatoes, tomato sauce, salt (to taste), and black pepper. Bring the mixture to a boil. Reduce the heat to low and let simmer for a few minutes.
Layer the raw potato slices in a 3-quart casserole dish. Top with the meat mixture, followed by the raw cabbage.
If desired, top with the breadcrumb-garlic mixture, a light sprinkling of dairy-free cheese alternative shreds, and/or fresh herbs.
Cover and bake for 1 hour, or until the vegetables are tender.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/potato-cabbage-casserole