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Corned Beef and Cabbage Leaf Wraps with Carrot Salsa

Rated as 4.75 out of 5 Stars

"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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25 m servings 249
Original recipe yields 6 servings


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  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.


  • 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

Per Serving: 249 calories; 11.9 23.3 14.5 203 672 Full nutrition

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Read all reviews 7
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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...

Added more chillie