astray recipes: Corned beef~ cabbage & peppers

Categories: Beef
Yield: 8 Servings

Measure	Ingredient
1 medium	Cabbage head
1	White or yellow onion
2	Red bell peppers
3 cups	Corned beef cut in 4-in
	Strips
1 teaspoon	Pepper
4	Drops Tabasco
2 teaspoons	Soy sauce
2 tablespoons	Vinegar
1 teaspoon	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 ½ 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.

corned beef~ cabbage & peppers