Hash Stuffed Peppers With Cabbage
|Sweet green peppers||4 Large|
|Corned beef hash||32 Ounce (2 cans, 16 ounces each)|
|Onion||1 , chopped|
|Tomato sauce||16 Ounce (2 cans, 8 ounces each)|
|Water||1⁄2 Cup (8 tbs)|
|Dark brown sugar||2 Teaspoon|
|Green cabbage head||1 Small|
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.