Beerocks (Piroshki) Casserole

While we were shopping I seen these huge heads of cabbage, 4 lbs for $1. All I could think of was my sister-in-laws Beerocks. She use to make them all stuffed in bread dough. She could never make enough, because they were so yummy. They would take all day. Well, I just had to look outside of the box on this one and make them as a gluten free casserole.

This has 2 different recipes included, but not required. If diet restricions are not a problem, then you wouldn't need to use both of them.

Beerocks (Piroshki) Casserole - GF/CF

-1 or 2 lb of ground beef (or turkey)

-1 or 2 med onions - diced

-3 shredded carrots (optional)

-3 to 4 cups of shredded cabbage or 2 cups of sauerkraut * Leave some outside leaves for the bottom layer of pan.

-1 to 2 tsp of prepared mustard (optional)

-1/4 tsp salt

-dash of pepper

-1 tsp apple cider vinegar if using fresh cabbage.

-Prepared ranch - recipe follows

-Prepared biscuit dough - See below

Preheat oven to 375 deg F and grease 9x13 pan

1- Brown ground beef with onions. Add carrots and cabbage or sauerkraut. Mix in salt and pepper. Also mix in prepared mustard and vinegar if using.

2- Lay large cabbage leaves on bottom of pan.

3- Spread out meat/cabbage mixture over the cabbage leaves.

4- Spread out biscuit dough over meat/cabbage mixture.

5- Bake 20 to 25 minutes in oven at 375 deg. F.

6- Allow to cool and set for 10 minutes. Cut into serving sizes after 10 minutes.

7- Dish up and serve with a spoon full of Prepared Ranch Dressing over the top.

Biscuit Dough

(follow instructions from the mix for making biscuits - but don't bake)

I mix up a batch of Bette Hagman's Buttermilk Biscuit Mix and store in the freezer. I then followed the directions for making Plain Biscuits. I don't know what I used instead of buttermilk to adapted it to be Caisine Free, so I didn't post a recipe. But if I didn't have it on hand, I would use Pamela's Baking Mix and follow the instructions for making biscuits.

Ranch - also can be Caisine Free)

(or use any Ranch Dressing from the store)

This recipe was converted from the Ranch dressing in "What's For Dinner, Mom?" By Mrs. Lorrie Flem (not a GF cookbook)

-1 cup of mayonnaise or salad dressing

-1/2 cup of buttermilk, yogurt, or soy yogurt

-1 Tbsp grated Parmesan cheese (optional)

-1 Tbsp dried chives, parsley, or dill weed

-1/4 tsp garlic powder

-1/4 tsp onion powder

-1/8 tsp pepper

-1/4 Tbsp dried tarragon

-1 Tbsp salt

-1 1-2 Tbsp milk or milk substitute (optional) if you want it thinner

Mix all together well and place in refrigerator for 1 hour to allow flavors to blend. Store in refrigerator up to 2 week.