Corned Beef, Cabbage and Peppers

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  1. Cut cabbage into 1" wide wedges.
  2. Slice onion in rings.
  3. Remove stems and seeds from peppers and slice them in ¼" wide strips.
  4. Cut corned beef in thin slices.
  5. Using a dutch oven or other heavy pan, arrange half the cabbage on the bottom; top with half the onion, peppers, and beef slices.
  6. Repeat layers using remaining ingredients.
  7. Combine water, tabasco, soy sauce, vinegar, and sugar.
  8. Pour over foods in pan.
  9. Cover, bring to a boil, reduce heat and simmer gently until tender, about 30 minutes.
  10. Serve in wide soup bowls or deep plates.