Corned Beef and Cabbage Leaf Wraps with Carrot Salsa | Tasty Recipes

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Corned Beef and Cabbage Leaf Wraps with Carrot Salsa

"For a change of pace at brunch time or even a light dinner make these easy and delicious cabbage leaf wraps filled with a corned beef hash and scrambled egg mixture topped with carrot salsa."

Ingredients :

• Salsa:
• 1 large carrot, grated
• 1/2 red onion, diced
• 1 (4 ounce) can hot or mild diced green chiles
• 1 clove minced garlic
• 2 roma (plum) tomatoes, diced
• 1/4 teaspoon sea salt
• Filling:
• 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
• 6 large eggs
• Freshly ground black pepper to taste
• Wraps:
• 1 head green cabbage, leaves separated

Instructions :

Prep : 15M	Cook : 6M	Ready in : 25M

• Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
• Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
• Spoon filling into cabbage leaves and top with salsa.

Notes :

• If you don't care for the crispness and flavor of the raw cabbage microwave the leaves at 10 second intervals to desired texture for a warm wrap. Napa cabbage is also a good alternative to the green cabbage.

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