Corned Beef And Cabbage Leaf Wraps With Carrot Salsa
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Recipe Summary 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 | Boiled Beef And Carrots Song Lyrics1 large carrot, grated½ red onion, diced1 (4 ounce) can hot or mild diced green chiles1 clove minced garlic2 roma (plum) tomatoes, diced¼ teaspoon sea salt1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash6 large eggsFreshly ground black pepper to taste1 head green cabbage, leaves separatedDirectionsMix 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.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.Info | Boiled Beef And Carrots Song Lyricsprep: 15 mins cook: 10 mins total: 25 mins Servings: 6 Yield: 6 servings
TAG : Corned Beef And Cabbage Leaf Wraps With Carrot SalsaEveryday Cooking,
