California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

1. 1

   Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.

2. 2

   In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.

3. 3

   Bring 1/2 gallon water and 2 teaspoons salt to a boil, adjust heat to make water simmer. Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.

4. 4

   Remove cabbage from boiling water and place in ice bath until cabbage is cool. Drain cabbage leaves on paper towels.

5. 5

   Heat up a frying pan and saute ground beef and flavor with paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium-high heat until beef is browned and crumbles.

6. 6

   Add wild rice mixture, stirring to combine, and set aside.

7. 7

   In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.

8. 8

   Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.

* Per serving · 4 servings · Values may vary.