Corned Beef, Cabbage, And Red Pepper Stew
|Red bell peppers||2|
|Boiled corned beef/24 ounce corned beef||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Tabasco sauce||4 Drop|
|Soy sauce||2 Teaspoon|
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).
Serving size: Complete recipe
Calories 1330 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 425.3 mg141.8%
Sodium 6631.4 mg276.3%
Total Carbohydrates 80 g26.6%
Dietary Fiber 23.2 g92.8%
Sugars 45 g
Protein 159 g317.5%
Vitamin A 168.3% Vitamin C 881.6%
Calcium 29.3% Iron 23.9%
*Based on a 2000 Calorie diet