Corned Beef, Cabbage and Peppers

Corned Beef, Cabbage and Peppers Ingredients

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

Instructions for Corned Beef, Cabbage and Peppers

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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