CORNED BEEF AND CABBAGE LEAF WRAPS WITH CARROT SALSA

Corned Beef and Cabbage Leaf Wraps with Carrot Salsa image

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.

Provided by bd.weld

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 large carrot, grated
½ red onion, diced
1 (4 ounce) can hot or mild diced green chiles
1 clove minced garlic
2 roma (plum) tomatoes, diced
¼ teaspoon sea salt
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
6 large eggs
Freshly ground black pepper to taste
1 head green cabbage, leaves separated

Steps:

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.

Nutrition Facts : Calories 249 calories, Carbohydrate 23.3 g, Cholesterol 202.5 mg, Fat 11.9 g, Fiber 6.5 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 671.8 mg, Sugar 8.8 g