Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Cabbage head
1 White or yellow onion
2 Red bell peppers
3 c Corned beef cut in 4-in
Strips
1 ts Pepper
4 Drops Tabasco
2 ts Soy sauce
2 tb Vinegar
1 ts Sugar

Contributed to the echo by: Mike Avery Originally from: "Austin
American-Stateman", May 1990 Corned Beef, Cabbage, and Peppers Cut
cabbage into wedges about 1 inch wide. Slice onion into rings. Remove
stems and seeds from the peppers, and slice the peppers into Cut
corned beef in thin slices. Using a Dutch oven or other heavy pan,
arrange 1/2 of the sliced cabbage on the bottom; top with half the
onions, peppers, and beef slices. Repeat layers using remaining
cabbage, onion, pepper, and beef. Combine the water, hot pepper
seasoning, soy sauce, vinegar, and sugar; pour over food in pan.
Cover, bring to a boil, reduce heat and simmer gently until tender
(about 30 minutes). Serve in wide soup bowls or deep plates.

Makes 6 to 8 servings.

Browse by categories