| 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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