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.
Provided by bd.weld
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 249 calories, Carbohydrate 23.3 g, Cholesterol 202.5 mg, Fat 11.9 g, Fiber 6.5 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 671.8 mg, Sugar 8.8 g
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Iqra Faisal
[email protected]I love the fact that these wraps are so versatile. You can use any type of tortillas, any type of corned beef, and any type of cabbage. You can also add or omit ingredients to suit your own taste.
Mahar Abid
[email protected]These wraps are a great way to get your kids to eat their vegetables. My kids loved the carrot salsa and they didn't even realize they were eating cabbage.
Mehar Izhan
[email protected]I'm not a fan of cilantro, so I omitted it from the carrot salsa. The salsa was still delicious and the wraps were great.
Shahbaz Butt
[email protected]I made these wraps for a picnic and they were perfect! They're easy to eat with your hands and they're not too messy.
Jihad ahmed
[email protected]I didn't have any cabbage on hand, so I used shredded lettuce instead. It worked out great and the wraps were still delicious.
H Md Tufajjul Hossen
[email protected]These wraps were a little too spicy for my taste. I think I'll use less jalapeño next time.
Diwash Dc
[email protected]I used a store-bought carrot salsa and it was just fine. I think next time I'll try making my own salsa to see if I can get a more flavorful result.
Patrick Anderson
[email protected]I added some shredded cheese to the filling and it was delicious! The cheese melted and added a gooey, flavorful element to the wraps.
Aaliyah Rubio
[email protected]I made these wraps with gluten-free tortillas and they turned out great! They're a delicious and satisfying meal that's also easy on the stomach.
Veronica Mary
[email protected]These wraps are a great way to use up leftover corned beef. They're also a fun and easy meal to make for a weeknight dinner.
Sergio Bonilla (Gypsy)
[email protected]I love the combination of flavors in these wraps. The corned beef and cabbage are a classic pairing, and the carrot salsa adds a nice brightness.
Amr Maki
[email protected]I've made this recipe several times and it's always a winner. The wraps are always a hit at parties and potlucks.
Asbin Pokharel
[email protected]These wraps were easy to make and turned out great! I used store-bought corned beef and cabbage, which made it even easier. The carrot salsa was a nice touch.
Sehzan Alvid
[email protected]I'm not a big fan of corned beef, but I really enjoyed these wraps. The cabbage and carrot salsa helped to balance out the strong flavor of the corned beef.
Suraya Khatun
[email protected]I made these wraps for a party and they were a huge success. Everyone loved them! The combination of flavors and textures was perfect.
Mounota Islam
[email protected]These wraps were a hit with my family! The corned beef and cabbage filling was flavorful and tender, and the carrot salsa added a nice crunch and sweetness. I'll definitely be making these again.