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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Salsa:
Filling:
Wraps:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

249 calories; 11.9 g total fat; 203 mg cholesterol; 672 mg sodium. 23.3 g carbohydrates; 14.5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2017
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 filling makes great breakfast burritos. Made as written and these were great! I did soften the cabbage in the microwave as the recipe submitter suggested. I don't mind the taste of raw cabbage but it just seemed to make them easier to fold up and eat. Don't skip the carrot salsa. It really brings everything together perfectly. Good job bd.weld! Read More
(6)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2017
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 filling makes great breakfast burritos. Made as written and these were great! I did soften the cabbage in the microwave as the recipe submitter suggested. I don't mind the taste of raw cabbage but it just seemed to make them easier to fold up and eat. Don't skip the carrot salsa. It really brings everything together perfectly. Good job bd.weld! Read More
(6)
Rating: 5 stars
08/19/2017
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 slightly crispy. The carrot salsa is amazing!! Excellent recipe thank you for sharing it with us. Read More
(3)
Rating: 5 stars
03/18/2018
Added more chillie Read More
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Rating: 4 stars
03/27/2018
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 enough bang for the buck for me. I would probably add some more tomato. I m giving it a 4 as the average between my husband s 5 and my 3 star. Read More
Rating: 5 stars
03/24/2018
Delicious! Read More
Rating: 4 stars
03/24/2018
We enjoyed this I only gave four stars because we used leftover corned beef and not canned. Read More
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Rating: 5 stars
03/19/2018
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 really looking forward to this for lunch again tomorrow. This is a healthy yummy way to use some leftovers. I did microwave the cabbage leaves a bit to soften. Thank you so much for the great recipe! Read More