Corned Beef Cabbage & Peppers Recipe

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Corned Beef Cabbage & Peppers Ingredients

1 medium cabbage head
1 white or yellow onion
2 red bell peppers
3 cup corned beef cut in 4-in
1 strips
1 tsp pepper
4 drops tabasco
2 tsp soy sauce
2 tbsp vinegar
1 tsp sugar

A Recipe for
Corned Beef Cabbage & Peppers

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
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This Corned Beef Cabbage & Peppers recipe is one of many in our Meat Category.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Corned Beef Cabbage & Peppers is one of thousands in the Recipes-to-go Meat Cookbook.

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
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Corned Beef Cabbage & Peppers Recipe
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

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This is a recipe for Corned Beef Cabbage & Peppers from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Corned Beef Cabbage & Peppers

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Corned Beef Cabbage & Peppers 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.

Serves: 8

Corned Beef Cabbage & Peppers Recipe brought to you by Recipes To-Go

Corned Beef Cabbage & Peppers Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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