California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese
California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese requires approximately 45 minutes from start to finish. This recipe serves 8. This side dish has 201 calories, 11g of protein, and 10g of fat per serving. For 62 cents per serving, this recipe covers 11% of your daily requirements
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 0.25 cup carrot
- 0.5 pound ground beef
- 0.125 teaspoon ground pepper
- 0.25 teaspoon ground pepper
- 1 tablespoon seasoning
- 2 teaspoons paprika
- 0.5 cup ricotta cheese
- 0.25 teaspoon salt
- 3 tablespoons sunflower seeds
- 2 tablespoons tomato paste
- 1 gallon water
- 6 leaves cabbage
- 1 cup rice
Instructions
- 1
Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.Bring 1/2 gallon water and 2 teaspoons salt to a boil, adjust heat to make water simmer.
- 2
Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.
- 3
Remove cabbage from boiling water and place in ice bath until cabbage is cool.
- 4
Drain cabbage leaves on paper towels.
- 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
Add wild rice mixture, stirring to combine, and set aside.In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.
- 7
Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.