Corned Beef~ Cabbage & Peppers Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Cabbage head,
1: White or yellow onion,
2: Red bell peppers,
3 cup: Corned beef cut in 4-in,
Strips,
1 tsp: Pepper,
4 Drops: Tabasco,
2 tsp: Soy sauce,
2 tbsp: Vinegar,
1 tsp: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Beef