Corned Beef and Cabbage Leaf Wraps with Carrot Salsa

Corned Beef and Cabbage Leaf Wraps with Carrot Salsa
  • 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


  1. 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.
  2. 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.
  3. Spoon filling into cabbage leaves and top with salsa.

04/07/2018
Corned Beef and Cabbage Leaf Wraps with Carrot Salsa, recipe PT15M PT1H 5 455 calories

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