| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Beef | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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