1small head of purple cabbagecoarsely shredded (approximately 4 and 1/2 cups)
1poblano pepperseeded and diced
2jalapeño peppersseeded and chopped
1poundcooked beef brisketshredded (save the juice)*
BBQ sauce of your choicewe like a spicy one, store-bought or homemade
Heat the oil in a large saucepan over medium heat. When the oil is heated, add the sweet potatoes and stir constantly for 10 minutes to prevent burning.
Add the cabbage and peppers and stir constantly again for an additional 15 minutes, or until potatoes and peppers are just tender.
Add the shredded brisket and continue to cook and stir for another 2-3 minutes. Remove from heat and serve with BBQ sauce, added in the amount of your preference. Store leftovers covered tightly in the refrigerator up to 5 days.
*You may also choose to cook your brisket in BBQ sauce from the beginning. This is your preference.