Favorite Menu Corned Beef and Cabbage Leaf Wraps with Carrot Salsa :: Popular Recipes
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| Corned Beef and Cabbage Leaf Wraps with Carrot Salsa |
"For a alternate of pace at brunch time or maybe a light dinner make those smooth and scrumptious cabbage leaf wraps packed with a corned pork hash and scrambled egg mixture topped with carrot salsa."
Ingredients :
- Salsa:
- 1 big carrot, grated
- 1/2 purple onion, diced
- 1 (four ounce) can warm or slight diced inexperienced chiles
- 1 clove minced garlic
- 2 roma (plum) tomatoes, diced
- 1/4 teaspoon sea salt
- Filling:
- 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
- 6 massive eggs
- Freshly floor black pepper to taste
- Wraps:
- 1 head inexperienced cabbage, leaves separated
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 25M |
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- Mix grated carrot, purple onion, green chiles, garlic, diced tomatoes, and sea salt collectively in a mixing bowl. Cover and chill 1 hour earlier than serving.
- Combine hash and eggs in a skillet and cook over medium excessive warmth, stirring often, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
- Spoon filling into cabbage leaves and pinnacle with salsa.
Notes :
- If you do not care for the crispness and flavor of the raw cabbage microwave the leaves at 10 2d periods to favored texture for a warm wrap. Napa cabbage is also a terrific opportunity to the inexperienced cabbage.
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