Hash Stuffed Peppers With Cabbage Recipe
Ingredients
| 4 large sweet green peppers | ||
| Beef | 2 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Tomato sauce | 2 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Dark brown sugar | 2 Teaspoon | |
| 1 small head green cabbage, cut into quarters | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut tops from green peppers and remove seeds and membranes.
Cook for 4 or 5 minutes in boiling water; drain.
In skillet saute corned-beef hash, stirring often.
Remove peppers and fill with hash.
Melt butter in same skillet and saute onion until golden; add tomato sauce, water, and brown sugar; season with salt and pepper.
Add stuffed peppers and wedges of cabbage.
Cover and cook slowly until cabbage is tender.
Top each pepper with some sauce, or with ketchup.
Cook for 4 or 5 minutes in boiling water; drain.
In skillet saute corned-beef hash, stirring often.
Remove peppers and fill with hash.
Melt butter in same skillet and saute onion until golden; add tomato sauce, water, and brown sugar; season with salt and pepper.
Add stuffed peppers and wedges of cabbage.
Cover and cook slowly until cabbage is tender.
Top each pepper with some sauce, or with ketchup.
Chef
