Ingredients25 m servings 249 cals
- 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.
- Cook's Note:
- 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.
Per Serving: 249 calories; 11.9 g fat; 23.3 g carbohydrates; 14.5 g protein; 203 mg cholesterol; 672 mg sodium. Full nutrition
ReviewsRead all reviews 7
If you like the traditional corned beef dinner with potatoes, carrots, and cabbage then you should really give this a try. You get the flavor with added freshness. Bonus is that any leftover fil...
This is a jazzed up version of corned beef and cabbage. I used the tender, inner leaves of baby cabbage stuffing them with the hot filling and this made the leaves warm but still fresh and sligh...
It was okay, I thought it was really attractive on the plate. I could hardly taste the corned beef. However, my husband absolutely loved it. The carrot salsa was unusual. It didn’t provide enoug...
We enjoyed this I only gave four stars because we used leftover corned beef and not canned.
Yummy! I used corned beef and potatoes (and a couple carrots) diced fairly fine, leftover from St. Patrick's dinner, in place of canned hash. Other than that...made exactly as stated. I'm rea...