Corned Beef, Cabbage, And Red Pepper Stew Recipe
If the winter cold is making you feel numb, get into kitchen and whip up this extremely warm and hearty Corned Beef, Cabbage, And Red Pepper Stew. A great combination of spice and vegetable in beef, this Corned Beef, Cabbage, And Red Pepper Stew is an awesome treat for the whole family.
Ingredients
1 medium sized head cabbage
1 large onion
2 red bell peppers
1 1/2 pound boiled corned beef or 2 cans (12 ounces each) corned beef
1 cup water
4 drops Tabasco Sauce
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
Directions
Cut cabbage into 1 inch wide wedges.
Slice onion into rings.
Remove stems and seeds from peppers; slice into 1/4 inch-wide strips.
Cut corned beef into thin slices.
Using Dutch oven or other heavy pan, arrange half the cabbage on bottom; top with half the onion, peppers, and beef slices.
Repeat layers, using remaining cabbage, onion, peppers, and beef.
Combine water, Tabasco, soy sauce, vinegar, and sugar; pour over foods in pan.
Cover; bring to boil.
Reduce heat; simmer gently until tender (about 30 minutes).
Slice onion into rings.
Remove stems and seeds from peppers; slice into 1/4 inch-wide strips.
Cut corned beef into thin slices.
Using Dutch oven or other heavy pan, arrange half the cabbage on bottom; top with half the onion, peppers, and beef slices.
Repeat layers, using remaining cabbage, onion, peppers, and beef.
Combine water, Tabasco, soy sauce, vinegar, and sugar; pour over foods in pan.
Cover; bring to boil.
Reduce heat; simmer gently until tender (about 30 minutes).
