Title: Corned Beef, Cabbage and Peppers
Categories: Beef
Yield: 8 Servings

1 md Cabbage head
1 White or yellow onion
2 Red bell peppers
3 c Corned beef cut in 4-in
Strips
1 ts Pepper
4 Drops Tabasco
2 ts Soy sauce
2 tb Vinegar
1 ts Sugar

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini