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Corned Beef, Cabbage, And Red Pepper Stew

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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.
  Cabbage 1 Medium
  Onion 1 Large
  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
  Vinegar 2 Tablespoon
  Sugar 1 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).

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

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

Corned Beef, Cabbage, And Red Pepper Stew Recipe