Corned beef, cabbage and peppers

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
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.

From Gemini's MASSIVE MealMaster collection at

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