Potato & Cabbage Casserole
Prep time
Cook time
Total time
Beef, Potato and Cabbage Bake
Serves: 8 servings
  • 1 pound ground beef (can sub vegan ground "meat" alternative or chopped mushrooms)
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 tablespoon tapioca starch
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 4 cups coarsely chopped cabbage
  • 2 cups thinly sliced white, Yukon gold, or russet potatoes (optionally peeled)
  • 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
  1. Preheat your oven to 375ºF.
  2. In a skillet over medium heat, brown the beef and drain the fat.
  3. Add the celery and onion, and cook for 5 minutes, or until tender.
  4. 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.
  5. Layer the raw potato slices in a 3-quart casserole dish. Top with the meat mixture, followed by the raw cabbage.
  6. If desired, top with the breadcrumb-garlic mixture, a light sprinkling of dairy-free cheese alternative shreds, and/or fresh herbs.
  7. 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