Delicious and Creative Corned Beef and Cabbage Leaf Wraps with a Fresh Carrot Salsa

These corned beef and cabbage leaf wraps are a unique and tasty twist on traditional corned beef and cabbage. The tender corned beef is wrapped in crisp cabbage leaves and topped with a zesty carrot salsa, creating a fresh and healthy dish that is perfect for lunch or dinner.

Ingredients

• 1 lb cooked corned beef, thinly sliced
• 8 large cabbage leaves
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeno, seeded and diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. In a large bowl, combine the shredded carrots, cilantro, red onion, jalapeno, lime juice, olive oil, salt, and pepper to make the carrot salsa. Mix well and set aside.
2. Bring a large pot of water to a boil. Add the cabbage leaves and blanch for 1-2 minutes, until slightly softened. Remove the leaves and pat dry.
3. To assemble the wraps, place a cabbage leaf on a flat surface. Add a few slices of corned beef in the center of the leaf. Top with a spoonful of the carrot salsa.
4. Fold the sides of the cabbage leaf over the filling and roll up, tucking in the ends to secure the wrap.
5. Repeat with the remaining cabbage leaves, corned beef, and salsa.
6. Serve the corned beef and cabbage leaf wraps with additional salsa on the side for dipping. Enjoy!

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