Cooking Recipe Corned Beef~ Cabbage & Peppers
Recipe Ingredients
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.